# Senior Operations Manager — TGP International

Canonical: https://jobxdubai.com/jobs/ca95bc15-senior-operations-manager
Location: Riyadh, Saudi Arabia
Type: full_time · Level: senior
Monthly salary: AED 24,500 to 37,240 per month (estimated, not employer-stated) (UAE salaries are tax-free)
Posted: 2026-09-20
Apply: https://jobs.workable.com/view/r1VZ1KXqt1WjAjtFkCy9RQ/senior-operations-manager-in-riyadh-at-tgp-international

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## Description

Job Summary

The Senior Operations Manager leads the day-to-day operation of TGP International's food and beverage venues across a multi-site, multi-location portfolio, covering venues that TGP owns and operates and venues that TGP operates or manages on behalf of clients. Every site is run to the same operating principles, standards and disciplines regardless of ownership.

The role works through the venue management teams. Site teams prepare the schedules, orders, forecasts, reports and plans; the Senior Operations Manager reviews, challenges and approves them, and is accountable for the result. Alongside this, the role is expected to grow revenue: to find, trial and roll out new income streams and improve trading performance across the portfolio.

The role reports to the Operations Director, who owns portfolio strategy, commercial terms, client agreements and the overall P&L. The Senior Operations Manager delivers against the agreed plan, escalates commercial, contractual and client matters, and works within delegated authority. Regular travel between venue and project locations is required, with regional and international travel as needed.

Duties/Responsibilities:

1. Revenue Generation and Commercial Creativity
- Deliver the revenue targets for the assigned sites, covering sales, covers, average spend and revenue mix.
- Generate and bring forward commercial ideas: new formats, menus, dayparts, offers, events, partnerships and activations that create measurable incremental revenue.
- Identify new income streams beyond core trade, such as events and private hire, catering, delivery and off-premise and retail, and build the case for them.
- Review and challenge site proposals on menu engineering and pricing, and recommend changes to the Operations Director for approval.
- Run a test-and-learn approach: pilot ideas at one site, measure them against a baseline, and roll out what works once approved.
- Improve capacity utilisation and yield across trading periods, targeting the weak dayparts and days as well as the strong ones.
- Track competitor activity and market trends, and translate them into practical commercial action.
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.
- Ensure each site operates to its approved budget, labour model, menu and pricing structure and marketing plan, and that the trading calendar is followed.
- Review and approve the operating plans, labour schedules, ordering and stock counts prepared by the venue teams, and challenge anything that does not stand up.
- Run the performance rhythm across the portfolio: weekly trading review by site, monthly business review, and input to the quarterly portfolio review.
- Identify underperforming sites early, agree a written recovery plan with named owners and deadlines, and follow it through to closure.
- Verify consistent execution of recipes, portioning, cooking and service standards through scheduled and unannounced site checks.
- Oversee goods receiving, storage and stock control at every site, including expiry, spoilage and wastage controls.
- Deploy people and equipment across locations, and escalate resource conflicts that cannot be resolved at site level.
3. Financial Control
- Deliver the agreed budget and P&L targets for the assigned sites, and know actual performance against budget for sales and costs at all times.
- Review the site budgets and forecasts prepared by venue teams, challenge the assumptions, and submit them to the Operations Director and Finance.
- Control food, beverage and labour cost against agreed targets, including stock, wastage, recipe costing and yield.
- Review labour schedules against forecast business levels to confirm that positions are covered and labour cost objectives are met.
- Ensure cash and other receipts are handled and reconciled in line with company procedure at every site.
- Approve operating expenditure within delegated authority, and refer anything above that threshold to the Operations Director with a recommendation.
- Act on variances promptly and report the corrective action taken.
4. Review and Reporting
- Review F&B operator and pod performance on a weekly and monthly basis.
- Review the monthly P&L, audit and performance packs prepared by each site, and present the consolidated position to the Operations Director.
- Commission monthly mystery shopper audits, quality audits and service period reports, and act on the findings.
- Agree a monthly action plan with each site covering corrective actions, revenue initiatives and areas of improvement, and track it to completion.
- Hold weekly operational meetings with site teams and stakeholders, and ensure decisions and actions are recorded.
5. Client and Site Stakeholder Support
- Act as the

## Requirements

Required Skills/Knowledge/Abilities:
 
- Commercial creativity: a track record of generating ideas that turned into revenue.
- Strong revenue and margin instincts, including menu engineering, pricing, promotions and yield management.
- Ability to read, interrogate and challenge financial reports, including P&L, cost control and labour reports.
- 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, problem solving and decision making under pressure.
- Understanding of client agreements and operating obligations, and the judgement to know what must be escalated.
- Multi-site planning, prioritisation and time management.
- Knowledge of food and beverage products, brand cuisine and service standards, and restaurant marketing and promotions.
- EPOS and hospitality systems, together with productivity and financial software.
- Recruitment, training, coaching, development and disciplinary ability, and working knowledge of labour law in the markets of operation.
- Attention to detail, high standards, and the ability to work under pressure and travel frequently.
 
Qualifications and Education Requirements
 
- A Bachelor's degree or equivalent qualification in hospitality management, culinary arts, business or a related field, or equivalent practical experience.
- 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 7 years in the food services industry, including at least 3 years in a multi-site role such as Area Manager, Cluster Manager, Operations Manager or Senior Operations Manager.
- Experience overseeing several venues at once and delivering budgeted sales, cost and profit targets through site management teams.
- Evidence of delivering revenue growth: like-for-like sales improvement, spend per head growth, or new income streams trialled and rolled out.
- Experience working with third-party owners, landlords or clients alongside directly operated venues.
- 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.

Candidates at Managing Director, Chief Operating Officer or Chief Commercial Officer level are unlikely to be a fit for this role, which is a multi-site management position reporting to the Operations Director.

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