OPERATIONS DIRECTOR - MULTI-VENUE

Job Summary The Operations Director leads TGP International's food and beverage operations across a multi-site, multi-location portfolio, covering venues that TGP owns and operates, venues that TGP operates or manages on behalf of clients, and the F&B operations consultancy delivered to clients on new projects and openings. Every site is run to the same operating principles, standards and disciplines regardless of ownership. This is a commercially creative role first. The Operations Director is expected to grow revenue: to find, test and scale new income streams, to improve trading performance in existing venues, and to bring ideas that make each site more compelling to its market. That sits alongside full accountability for profit and loss, operating standards, guest experience, brand curation and compliance across the portfolio, and for the leadership and development of the venue teams. The role requires regular travel between venue and project locations, with regional and international travel as required. As part of the management team, the Operations Director contributes to company policy and maintains open communication with the Country Director and the company support office. Duties/Responsibilities: 1. Revenue Generation and Commercial Creativity - Own the revenue performance of the portfolio and set the growth plan for each site, covering sales, covers, average spend and revenue mix. - Generate and bring forward commercial ideas: new concepts, formats, menus, dayparts, offers, events, partnerships and activations that create measurable incremental revenue. - Identify and develop new income streams beyond core trade, such as events and private hire, catering, delivery and off-premise, retail and merchandise, membership, sponsorship and commercial partnerships. - Lead menu engineering and pricing architecture across the portfolio to grow spend per head and margin without damaging value perception. - Build and run a test-and-learn approach: pilot ideas at one site, measure them properly against a baseline, and scale what works across the portfolio. - Improve capacity utilisation, sequencing and yield across trading periods, and target the weak dayparts and days rather than only the strong ones. - Work with marketing and brand teams to convert footfall and awareness into trade, and ensure that every promotional investment is measured against return. - Track competitor activity, market trends and consumer behaviour, and translate them into commercial action rather than observation. - Bring commercial ideas to the concept and consultancy work, so that TGP's recommendations to clients are creative as well as operationally sound. 2. Operations Management - Lead the day-to-day operation of every site in the portfolio, holding General Managers and Ops Managers accountable for performance, standards and compliance at their venue. The same operating principles apply to owned and client sites alike. - Set the annual operating plan, trading calendar and standards framework, and ensure each site has an approved budget, labour model, menu and pricing structure and marketing plan. - Operate a fixed performance rhythm across the portfolio: weekly trading review by site, monthly business review, and quarterly portfolio review with the Country Director. - Maintain a single consolidated view of the portfolio covering sales, covers, average spend, cost of sales, labour cost, profit, guest feedback and audit scores. - Identify underperforming sites early, agree a written recovery plan with named owners and deadlines, and follow it through to closure. - Allocate people, equipment and management attention across locations, and resolve resource conflicts between sites. - Ensure consistent execution of recipes, portioning, cooking and service standards across all sites through scheduled and unannounced checks. - Maintain oversight of goods receiving, storage and stock control at every site, including expiry, spoilage and wastage controls. - Oversee and coordinate the activities of departments across the business and implement business strategies that deliver company goals and targets. 3. F&B Ops Consultancy - Design and implement F&B projects in line with the client scope of work and deliverables, project plan, timeline and resource allocation, ensuring timely execution and adherence to quality standards. - Review feasibility study costing packs, including CAPEX and OPEX, and challenge assumptions that are not operationally deliverable or commercially realistic. - Work with the wider TGP team across marketing, finance, advisory, branding and operations to align F&B strategy with the client's business objectives. - Continuously evaluate F&B processes, identify areas for improvement and implement innovations that improve guest satisfaction and revenue. - Engage directly with clients and guests to gather feedback, conduct tastings and confirm that service standards meet or exceed expectations. - Deli

Revenue Generation and Commercial Creativity: Own portfolio revenue, set growth plans for each site, oversee sales, covers, average spend and revenue mix; generate and pilot commercial ideas for new concepts, formats, menus, dayparts, offers, events, partnerships and activations; identify and develop new income streams beyond core trade (events, catering, delivery, retail, membership, sponsorship); lead menu engineering and pricing architecture to grow spend per head and margins; implement test-and-learn approach across sites; improve capacity utilization and yield across trading periods; collaborate with marketing/brand teams to convert footfall into trade and measure promotional investments; monitor competitor activity and market trends to translate into actions; contribute commercial insights to concept/consultancy work. Operations Management: Lead day-to-day operations across all sites, hold General Managers and Ops Managers accountable for performance, standards and compliance; set annual operating plan, trading calendar and standards; ensure each site has approved budget, labour model, menu, pricing structure and marketing plan; maintain fixed performance rhythm (weekly site reviews, monthly business review, quarterly portfolio review); maintain consolidated portfolio view of sales, spend, costs, profit, guest feedback and audits; identify underperforming sites and implement recovery plans; allocate resources across locations and resolve conflicts; ensure consistent execution of recipes, portioning, cooking and service standards; oversee goods receiving, storage, stock control, expiry, spoilage and wastage; coordinate cross-department activities and implement strategies to meet company goals. F&B Ops Consultancy: Design and implement F&B projects per client scope with project plans and resource allocation; review feasibility costing packs (CAPEX/OPEX) and challenge non-deliverables; align F&B strategy with client objectives across marketing, finance, advisory and operations; continuously evaluate processes and implement innovations to improve guest satisfaction and revenue; engage with clients and guests for feedback, tastings and service standards validation.