F&B Field Operations Manger

Job Purpose

Responsibilities

• Build and maintain a network of external contacts. Conduct comprehensive market and competition analysis to provide insights for maintaining the brand's competitive edge.
• Coordinate and oversee the execution of brand-related events, promotions, and special marketing activities within the assigned area.
• Assist the procurement department in sourcing and negotiating with food and non-food suppliers, including crockery, utensils, and disposables. Prepare and approve orders for assigned markets in alignment with the brand and overall procurement strategy.
• Provide follow-up support for maintenance and loss prevention matters in coordination with relevant departments.
• Compile and submit financial and non-financial brand performance reports related to assigned markets to brand managers. Analyze performance data to identify areas for improvement.
• Implement and monitor adherence to brand and corporate policies, procedures, standards, and operational initiatives within the assigned area.
• Oversee the expansion of various sales channels (e.g., catering, delivery, e-commerce, mobile food concepts, etc.) in the assigned area.
• Assist brand managers in developing and launching new menus. Conduct cost analysis, price evaluation, recipe validation, and ensure product availability. Coordinate menu launching activities in collaboration with various departments.
• Monitor and drive the daily performance of stores in the assigned area. Focus on financial KPIs such as sales, expenses, and profitability, as well as other F&B KPIs like customer service and food quality management to achieve set targets.
• Recruit, train, motivate, and evaluate the team to ensure that the department has the necessary skill base, and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.

Language Proficiency

• Fluency in English.
• Fluency in Arabic, French, or Italian is a plus.

Technical Skills

• Proficiency in MS Office.

Specific Expertise

• Strong knowledge of financial, accounting systems and procedures.

Education

• Bachelor's degree in Hotel and Restaurant Management, or a related field.
• HACCP certification is a plus.

General Experience

• Six to eight years of experience in F&B Operations, or a similar role.

Managerial Experience

• Three years of experience in a managerial role.