# OPERATIONS DIRECTOR - MULTI-VENUE — TGP International

Canonical: https://jobxdubai.com/jobs/5761d5b2-operations-director-multi-venue
Location: Riyadh, Saudi Arabia
Type: full_time · Level: senior
Monthly salary: AED 44,100 to 88,200 per month (estimated, not employer-stated) (UAE salaries are tax-free)
Posted: 2026-09-09
Apply: https://jobs.workable.com/view/bMQDpzaHeze7xpwKEbAavt/operations-director---multi-venue-in-riyadh-at-tgp-international

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## Description

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

## Requirements

Required Skills/Knowledge/Abilities:
 
- Commercial creativity: a demonstrable track record of generating ideas that turned into revenue.
- Strong revenue and margin instincts, including menu engineering, pricing, promotions and yield management.
- Strong leadership ability, with the capacity to motivate and develop teams across multiple locations.
- Excellent communication and interpersonal skills with colleagues, employees, clients and external stakeholders.
- Sound business acumen and commercial judgement across all operational aspects.
- Proven problem solving and decision making under pressure and with incomplete information.
- Ability to read and analyse financial reports, including P&L, cost control and labour reports.
- Budgeting and forecasting.
- Contract and agreement literacy, including authority limits, approval thresholds and reporting obligations.
- Multi-site planning, prioritisation and time management, including the discipline to manage by exception.
- Strong analytical skills to assess data and make evidence-based decisions.
- EPOS and hospitality systems, together with productivity, project management and financial software.
- Local and international competitor knowledge of food and beverage products.
- Specific brand cuisine and service standards.
- Restaurant marketing, promotions and activation.
- Recruitment, training, coaching, development, evaluation and disciplinary ability.
- Working knowledge of labour law and disciplinary procedures in the markets of operation.
- Preparing reports and presentations.
- Attention to detail and commitment to maintaining high quality standards.
- Ability to work well under pressure, adapt to changing circumstances and travel frequently.
 
Qualifications and Education Requirements
 
- A Bachelor's degree or equivalent qualification in hospitality management, culinary arts, business or a related field.
- Fluent written and spoken English. A second language relevant to the market of operation is an advantage.
- Eligible to work in the market of appointment and able to travel regularly to venue and project locations.
 
Work Experience
 
- A minimum of 10 years in the food services industry, including at least 5 years at Operations Director or equivalent multi-site leadership level.
- Proven experience running a multi-unit or multi-venue portfolio, with demonstrable profit and loss ownership.
- Evidence of delivering revenue growth: like-for-like sales improvement, spend per head growth, or new income streams built and scaled.
- Experience of concept development, new formats or new revenue propositions taken from idea to trading.
- Experience operating or managing venues on behalf of third-party owners, alongside directly owned operations.
- Experience of new openings and mobilisation, from pre-opening through to post-opening stabilisation.
- Experience in a multi-unit food service company, food hall, or high-end casual dining environment is preferred.

Please send your email to:
Ryan.Waddell

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