OPERATIONS DIRECTOR - MULTI-VENUE

Job summary

Revenue generation and commercial creativity

• Own portfolio revenue performance and set growth plans covering sales, covers, average spend, and revenue mix.
• Develop new concepts, formats, menus, dayparts, offers, events, partnerships, and activations that generate measurable revenue.
• Develop income streams including events, private hire, catering, delivery, retail, membership, sponsorship, and partnerships.
• Lead menu engineering and pricing to improve spend per head and margin without damaging value perception.
• Pilot ideas at individual sites, measure results against a baseline, and scale successful initiatives.
• Improve capacity utilisation, sequencing, and yield across trading periods and weaker dayparts.
• Work with marketing and brand teams to convert footfall and awareness into trade and measure promotional return.
• Track competitors, market trends, and consumer behaviour and translate findings into commercial action.
• Contribute commercially creative and operationally sound ideas to client concept and consultancy work.

Operations management

• Lead day-to-day operations across the portfolio and hold General Managers and Operations Managers accountable.
• Set annual operating plans, trading calendars, standards frameworks, budgets, labour models, menus, pricing, and marketing plans.
• Run weekly site trading reviews, monthly business reviews, and quarterly portfolio reviews with the Country Director.
• Maintain consolidated reporting on sales, covers, average spend, costs, profit, guest feedback, and audit scores.
• Create recovery plans for underperforming sites with named owners and deadlines.
• Allocate people, equipment, and management attention across locations and resolve resource conflicts.
• Ensure consistent recipes, portioning, cooking, service, goods receiving, storage, stock control, expiry, spoilage, and wastage practices.

F&B operations consultancy

• Design and implement F&B projects according to client scope, deliverables, plans, timelines, resources, and quality standards.
• Review feasibility study costing packs, including CAPEX and OPEX, and challenge unrealistic operational assumptions.
• Coordinate with marketing, finance, advisory, branding, and operations teams to align F&B strategy with client objectives.
• Evaluate F&B processes and implement innovations that improve guest satisfaction and revenue.
• Engage clients and guests to gather feedback, conduct tastings, and confirm service expectations.

Requirements

• Ability to travel regularly between venue and project locations, including regional and international travel as required.