Operations Manager
2 weeks ago
One of our renowned client is looking forward to hire an "Operations Manager" to join on board immediately.
**Job Requirements**:
- Min 15 years total experience as Operations Manager preferably in a well-known group based in the GCC operating in the F&B and Hospitality sectors
- Proven track records of achievements in previous assignments
- Able to give expert detailed answers to questions related to restaurant operations
- A strong knowledge of service trends and training /development with evidence of creative ability
- Able to demonstrate expert knowledge costing skills, P&L knowledge, financial control procedures and labor controls
- Clear evidence of working way up from a restaurant manager - for that hands-on approach to management
- Demonstrated ability to work in a proactively diverse and inclusive organization
- Presentable and well groomed
- Excellent, proven interpersonal, verbal and written communication skills (English essential, Arabic preferred);
- Strong personality, able to execute decisions independently.
- Strong analytical and technical skills;
- Good leadership and management skill, ability to supervise people of mixed nationalities;
- Ability to plan and take timely and effective decisions;
- Able to work under pressure;
- Excellent Knowledge of Microsoft office package;
**Responsibilities**:
- Oversee the restaurants’ entire operations and maintenance activities;
- Able to manage and develop large teams of managers, chefs and support staff to a high standard
- Coordinates the day to day operations and strategy of the restaurants through regular site visits, effective communication and implementation of policies and procedures
- Reviews, praises and motivates managers and exec chefs to achieve more through a - “Lead by example attitude”
- Monitor quality and quantity of supplies and products and manage agreements and contracts with suppliers;
- Continuously investigate and recommend ways to reduce costs, maximize resources and improve quality of services;
- Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
- Holds regular dept operations meeting
- Is able to create action plans and strategies across the estate to increase sales, improve efficiency and develop the teams in all outlets.
- Develops and implements training initiatives to further the brands whilst progressing the career of individuals at all levels.
- Has full knowledge of the preparation and recipe elements of the entire brand and has mastery of the products, ingredients and cooking methods used to produce excellent, consistent food.
- Visits the outlets on a regular basis through a combination of announced and unannounced visits
- Can identify quality issues with produce and correct by coaching the teams BOH.
- Can give expert answers to questions related to each dish on the menu and how they are prepared.
- Strives to constantly improve the quality of production and the skills of the chefs producing the dishes.
- Has an excellent palate which can identify quality issues in produce and dishes - is always tasting and judging dishes before presenting them to the pass.
- Ensure compliance with Health and Safety standards, impose legal regulations and maintain security plans and regular quality checks;
- Achieve and exceed operational and sales objectives;
- Monitor customer service standards and customer feedback;
- Identify and resolve dysfunctions and determine systems improvements;
- Coordinate with HR department to recruit, train and retain staff, communicate job responsibilities and conduct appraisals and performance reviews;
- Explore new markets, opportunities and acquire new partners;
- Suggest promotional and communications activities/events and implement approved marketing solutions;
- Monitor competition and develop a good knowledge of the market and products to ensure competitive services;
- Responsible profit and loss monitoring, product pricing and periodic forecasting/budgeting to achieve financial objectives;
- Design and implement periodic business/actions plans and provide necessary reports and inventories for decision making and progress tracking;
- Coordinate with the chef to design a competitive menu based on cost estimates;
- Periodic meetings/ brainstorms with both staff and management.
**Salary**: QAR12,000.00 - QAR15,000.00 per month
COVID-19 considerations:
All customers are required to wear a mask, show green Ehteraaz and have the temperature check at the entrance.
Ability to commute/relocate:
- Doha: Reliably commute or planning to relocate before starting work (required)
**Education**:
- Diploma (required)
**Experience**:
- Hospitality: 9 years (required)
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