Operations Manager - F&B
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Key skills for this role
About the Role
The Operations Manager acts as the bridge between ownership, culinary leadership, and front-of-house teams, translating strategic goals into daily operational actions. They are responsible for creating a memorable dining experience, optimizing processes, controlling costs, and fostering a high-performing team culture.
Key Skills for This Role
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Overview
The Operations Manager acts as the bridge between ownership, culinary leadership, and front-of-house teams, translating strategic goals into daily operational actions.
They are responsible for creating a memorable dining experience, optimizing processes, controlling costs, and fostering a high-performing team culture.
Operations Management
- Full ownership of operational performance and profitability
- Driving cost discipline and revenue growth
- Oversee day-to-day restaurant operations to ensure smooth and efficient service.
- Maintain exceptional service standards in line with premium French dining expectations.
- Monitor food quality, presentation, and hygiene standards.
- Ensure compliance with local health, safety, and municipality regulations.
Guest Experience
- Deliver and maintain a high level of customer satisfaction.
- Handle guest feedback, complaints, and special requests professionally.
- Build strong relationships with VIP and repeat guests.
Team Leadership & Development
- Recruit, train, and supervise front-of-house and support staff.
- Conduct regular performance evaluations.
- Foster a positive, motivated, and service-oriented team culture.
- Ensure staff grooming and presentation meet premium brand standards.
Financial & Commercial Management
- Manage budgets, cost control, and inventory.
- Monitor P&L statements and implement strategies to improve profitability.
- Control labor and operational costs without compromising service quality.
- Achieve revenue targets and maximize upselling opportunities.
Inventory & Vendor Management
- Oversee procurement and supplier coordination.
- Maintain optimal stock levels and minimize wastage.
- Ensure quality control of all food and beverage supplies.
Qualifications & Requirements
- Bachelor’s degree in Hospitality Management or related field (preferred).
- Minimum 10 years of experience in restaurant management, preferably in premium or Luxury casual dine-in.
- Preference will be given to candidates who are currently based in Qatar and available for immediate joining.
- Excellent leadership, communication, and organizational skills.
- Strong financial acumen and operational expertise.
- Fluency in Arabic and English (bilingual) is required.
Key Competencies
- Full ownership of operational performance and profitability
• Leadership & Team Development
- Operational Excellence
- Financial Management
• Problem-Solving & Decision-Making
- Attention to Detail
Application Question(S)
- Please mention your current salary and expected salary.
- Can join immediately. If not, then please mention your notice period and expected date of join.
Education
- Diploma (Required)
Experience
- F&B, Hospitality, Casual & Fine dine-in : 10 years (Required)
Language
- Arabic language fluency (Required)
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