Operations Manager Full Time

Operations Manager Jobs in Dubai

The role of the Food and Beverage Manager is to execute and manage the F&B operations strategy and ensure standards and operations are implemented consistently across all regions. This role will ensure a seamless delivery of new concepts and/or products while maintaining and enhancing the customer experience.

Role Details – Key Responsibilities and Accountabilities:
Planning, Support & Delivery

•    Supports Majid Al Futtaim Leisure, Entertainment & Cinema business expansion and growth across the region.
•    Manage new and existing food and beverage concepts and developments as well as identifying areas for development in terms of financial performance.
•    Leads, coaches, mentors and manages staff to ensure goals are achieved and to drive superior business outcomes.
•    Reviews the financial and non-financial brand performance reports to the Director of F&B.
•    Recommends and leads training to ensure compliance standards and identifies areas for improvement.
•    Prepares the concept budget and business plan and implement projects accordingly.
•    Compares and analyzes on marketing competition and marketing segmentation to benchmark and review.
•    Liaises with relevant departments to plan designs and organize events, promotions and marketing activities and marketing strategies.
•    Leads new site openings across the region by liaising with key stakeholders to ensure a seamless delivery of new projects.
•    Gathers requirements and submits information for premises’ budget, schedule expenditures, analyze financial reports and manage quality and cost control to attain set financial/operational objectives for all new concepts.
•    Coordinates with the Head of Culinary Experience on the menu items/products selection in line with market demands and expectations.
•    Compiles and implements service procedures and SOP’s along with assessment reviews as and when required.
•    Builds strong relationships with key internal and external stakeholders.
•    Recruits, trains, motivates and evaluates team to ensure that the department has the necessary skill base and that teams are enabled to maximize their potential and contribution to the company.
•    Participates in design planning and makes recommendations based on concept requirements and demographics.
•    Ensures that all product displays, digital signage and food menus are designed and maintained to maximize revenue opportunities.
•    Develops standard recipes and techniques for food preparation and presentation, thereby consistently assuring high quality.
•    Defines all the required KPI’s critical to the operations and ensure that a mechanism is established to track, monitor and review F&B operations.
•    Generates revenue through promotions and sales and ensure daily budget and cost control are monitored.
•    Ensures effective up-selling, optimize opportunities for marketing the F&B concepts, control quality of merchandising displays, to provide ongoing guidance.
Compliance & Food Regulations
•    Be fully acquainted with all statutory requirements regarding F&B operations in each of the territories.
•    Evaluates food products and equipment to assure that quality standards are consistently attained.
•    Works closely with the internal HSE department to ensure all procedures and requirements are fulfilled on an ongoing basis to ensure food safety and accident prevention.
Definition of Success 
•    Minimizes food costs, exercise portion control for all items served and assist in establishing menu selling prices.
•    Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitor actual financial results; take corrective action, as necessary to help assure that financial goals are met.
•    Ensures that profit margins are maintained, agreed costs are not exceeded through effective control. systems, including sales analysis, sales mix, menu and product costing.
•    Looks at optimizing revenue through new pop-up concepts and merchandising opportunities.

Other Context (if applicable):

•    Extending reach to become regional/ international business relationship
•    Flexibility to travel within the region.
•    Performs any additional duties as and when required by the Line Manager and/or Head of Department.
Functional Competencies:

•    Financial Acumen
•    Business Acumen
•    Multi-site openings
•    F&B service standards and practices
•    Service Culture

Personal Characteristics and Required Background:
Personal characteristics
•    Excellent interpersonal skills and good team player.
•    Entrepreneurial thinking to oversee the implementation of each brand.
•    Strong organizational and time management skills.
•    Strong written and oral English communication skills.
•    Excellent written and verbal communication skills.
•    Interpersonal skills, good time management, problem solving and delegation skills.
•    Strong work ethic with the ability to prioritize, organize and meet deadlines.

Minimum experience
•    At least 10-12 years of experience in a high-volume, fast-paced restaurant environment, including at least 5+ years at a managerial level.
•    Experience with multi-site openings across the region.
•    Experience with running resturaunt operations.

Minimum Qualifications/education
•    Graduate in any discipline, Hospitality preferred.
•    Person In Charge (PIC) 3, HACCP