Operations Manager – F&B

Role Overview

Key Responsibilities

• Oversee daily operations across 20 or more F&B outlets.
• Lead outlet managers, supervisors, and operational teams.
• Manage and monitor operations through the company ERP system.
• Use ERP data to monitor inventory, stock movements, purchasing, production, transfers, wastage, and operational performance.
• Coordinate outlets with the Central Kitchen, Warehouse, Purchasing, HR, and Finance.
• Monitor sales, food cost, labor cost, wastage, productivity, and profitability.
• Develop, implement, and improve operational SOPs.
• Ensure consistent food quality, service, hygiene, and operational standards.
• Conduct outlet visits, audits, and performance reviews.
• Manage manpower planning, scheduling, productivity, and team performance.
• Identify operational gaps and implement corrective action.
• Support new outlet openings and operational launches.

Requirements

• At least 7–10 years of F&B operations experience, including senior multi-unit management experience, is required.
• Managing at least 20 outlets simultaneously is mandatory.
• Hands-on ERP experience managing multi-outlet F&B operations is mandatory.
• ERPNext or similar ERP experience is highly preferred.
• Knowledge of inventory, procurement, central kitchen operations, stock control, food cost, labor cost, P&L, and operational KPIs is required.
• Leadership, analytical, problem-solving, reporting, and organizational skills are required.
• The candidate must manage large multicultural teams across multiple locations.
• Qatar or GCC experience is highly preferred.
• The candidate must be hands-on in a fast-paced, multi-brand, multi-outlet environment.

Workplace

• Work is performed in person in Doha, Qatar.

Compensation

• Pay is QAR 5,000–10,000 per month.