F&B Brand Operations Manager

Job Purpose The F&B Brand Operations Manager is responsible for the overall operational performance, consistency, profitability, and growth of the assigned F&B brand across all outlets. The role ensures that each location delivers the brand’s expected standards in food quality, service, customer experience, hygiene, people management, and commercial performance. The position works closely with Operations, Culinary, Marketing, HR, Finance, Procurement, and Supply Chain teams to drive operational excellence, improve outlet profitability, strengthen brand standards, and support new outlet openings and business expansion. Key Responsibilities Brand & Multi-Outlet Operations • Oversee the day-to-day operations and performance of all outlets under the assigned F&B brand. • Ensure consistent implementation of brand standards, SOPs, service procedures, food quality, presentation, and customer experience. • Conduct regular outlet visits, operational audits, and performance reviews. • Identify operational gaps and implement corrective action plans. • Ensure outlet managers maintain appropriate staffing, scheduling, inventory, equipment, and operational readiness. • Drive operational consistency across dine-in, takeaway, delivery, and other applicable sales channels. • Support new outlet openings, renovations, relocations, and operational transitions. Commercial & Financial Performance • Take ownership of outlet and brand-level operational performance against approved budgets and targets. • Monitor sales, revenue, food cost, labour cost, operating expenses, wastage, and outlet profitability. • Review P&L performance and work with relevant stakeholders to address variances. • Identify opportunities to increase revenue, average transaction value, customer traffic, and outlet productivity. • Develop and implement action plans for underperforming outlets. • Ensure effective manpower utilization while maintaining required service standards. • Monitor product mix, pricing effectiveness, promotions, and operational impact on margins. Customer Experience & Brand Standards • Ensure consistently high standards of customer service across all locations. • Monitor guest feedback, complaints, online reviews, and customer satisfaction indicators. • Investigate recurring service issues and ensure timely corrective actions. • Work with Marketing and Operations teams on campaigns, promotions, product launches, and seasonal activities. • Ensure that the physical appearance, ambience, service delivery, and team presentation of each outlet are aligned with brand guidelines. Food Quality, Hygiene & Compliance • Work closely with the Culinary team to maintain consistent food quality, portioning, presentation, and preparation standards. • Ensure full compliance with food safety, hygiene, HACCP, municipality, and other applicable UAE regulatory requirements. • Monitor expiry management, stock rotation, food handling, storage, cleanliness, and waste control. • Ensure outlets are prepared for internal and external inspections and audits. • Follow up immediately on critical food safety or operational compliance findings. People Management & Development • Lead, coach, and develop Outlet Managers, Restaurant Managers, Supervisors, and other operational leaders. • Establish clear performance expectations and accountability across outlets. • Identify manpower requirements and coordinate recruitment needs with HR/Talent Acquisition. • Monitor employee productivity, attendance, turnover, training requirements, and succession planning. • Ensure effective onboarding and operational training for new employees. • Develop a strong service culture focused on accountability, teamwork, customer experience, and continuous improvement. • Identify high-potential employees and support their career development. Inventory, Procurement & Cost Control • Monitor inventory levels, stock movement, wastage, and consumption patterns. • Work with Procurement and Supply Chain teams to ensure product availability while controlling inventory levels. • Ensure adherence to approved purchasing and inventory procedures. • Investigate abnormal variances, excessive wastage, stock losses, and food-cost fluctuations. • Support initiatives to improve cost efficiency without compromising food quality or customer experience. Business Development & Brand Growth • Support management in developing the operational strategy and expansion plans for the brand. • Conduct operational feasibility assessments for potential new locations. • Support pre-opening activities including manpower planning, training, equipment readiness, SOP implementation, and opening schedules. • Monitor competitor activities, F&B market trends, customer preferences, and emerging concepts. • Recommend operational improvements and new initiatives based on market and customer insights. Key Performance Indicators (KPIs) Performance will typically be measured against: • Revenue and sales growth • Outlet profitability / EBITDA contribution • Food cost percentage • Labour cost percentage • Average transaction value • Customer satisfaction and complaint resolution • Online/customer review performance • Food wastage and inventory variance • Operational audit scores • Food safety and hygiene compliance • Employee turnover and retention • Staff productivity • Training completion • Outlet performance against budget • Successful execution of new outlet openings and brand initiatives Qualifications & Experience • Bachelor’s degree in Hospitality Management, Business Administration, Hotel Management, or a related discipline. • Minimum 7–10 years of F&B operations experience, with at least 3–5 years in a multi-outlet managerial or brand operations role. • Strong experience within restaurant, café, casual dining, QSR, or similar multi-unit F&B operations. • UAE/GCC F&B experience is strongly preferred. • Demonstrated experience managing multiple outlets and outlet management teams. • Strong understanding of restaurant P&L, budgeting, food cost, labour cost, inventory, and operational controls. • Experience in new outlet openings and brand expansion is an advantage. • Good knowledge of UAE food safety, hygiene, and municipality requirements. Skills & Competencies • Multi-unit F&B operations management • Commercial and financial acumen • P&L management • Leadership and people development • Customer experience management • Food cost and labour cost control • Inventory and wastage management • Operational auditing • Problem-solving and decision-making • Performance management • Business planning and analytical skills • Strong communication and stakeholder management • Ability to work in a fast-paced, multi-location environment • Strong knowledge of POS, reporting, and restaurant management systems • Advanced MS Excel and reporting capabilities Candidate Profile The ideal candidate is a commercially driven F&B operations professional with strong hands-on experience managing multiple restaura

Bachelor’s degree in Hospitality Management, Business Administration, Hotel Management, or a related discipline. Minimum 7–10 years of F&B operations experience, with at least 3–5 years in a multi-outlet managerial or brand operations role. Strong experience within restaurant, café, casual dining, QSR, or similar multi-unit F&B operations. UAE/GCC F&B experience is strongly preferred. Demonstrated experience managing multiple outlets and outlet management teams. Strong understanding of restaurant P&L, budgeting, food cost, labour cost, inventory, and operational controls. Experience in new outlet openings and brand expansion is an advantage. Good knowledge of UAE food safety, hygiene, and municipality requirements.

Oversee day-to-day operations and performance of all outlets under the assigned F&B brand. Ensure consistent implementation of brand standards, SOPs, service procedures, food quality, presentation, and customer experience. Conduct regular outlet visits, operational audits, and performance reviews. Identify operational gaps and implement corrective action plans. Ensure outlet managers maintain appropriate staffing, scheduling, inventory, equipment, and operational readiness. Drive operational consistency across dine-in, takeaway, delivery, and other applicable sales channels. Support new outlet openings, renovations, relocations, and transitions. Take ownership of outlet and brand-level operational performance against budgets and targets. Monitor sales, revenue, food cost, labour cost, operating expenses, wastage, and outlet profitability. Review P&L performance and address variances. Identify opportunities to increase revenue, average transaction value, customer traffic, and outlet productivity. Develop and implement action plans for underperforming outlets. Ensure effective manpower utilization while maintaining service standards. Monitor product mix, pricing effectiveness, promotions, and operational impact on margins. Ensure high standards of customer service across locations. Monitor guest feedback, complaints, online reviews, and customer satisfaction indicators. Investigate recurring service issues and ensure timely corrective actions. Collaborate with Marketing and Operations on campaigns, promotions, product launches, and seasonal activities. Ensure outlets’ appearance, ambience, service delivery, and team presentation align with brand guidelines. Work with Culinary to maintain food quality, portioning, and presentation. Ensure compliance with food safety, HACCP, municipality, and UAE regulatory requirements. Monitor expiry management, stock rotation, food handling, storage, cleanliness, and waste control. Prepare outlets for inspections and audits. Lead, coach, and develop Outlet Managers, Restaurant Managers, Supervisors, and other leaders. Establish performance expectations and accountability. Coordinate recruitment with HR/Talent Acquisition. Monitor productivity, attendance, turnover, training, and succession planning. Onboard and train new employees. Develop a service culture focused on accountability, teamwork, customer experience, and continuous improvement. Identify high-potential employees and support their development. Monitor inventory levels, stock movement, wastage, and consumption. Ensure product availability while controlling inventory. Adhere to purchasing procedures. Investigate variances and waste. Support cost-efficiency initiatives without compromising quality. Assist in operational strategy and expansion planning. Conduct feasibility assessments for new locations. Support pre-opening activities (manpower planning, training, equipment readiness, SOPs, opening schedules). Monitor market trends and customer preferences. Recommend operational improvements based on insights. Monitor KPIs including revenue, profitability, food cost, labour cost, AOV, customer satisfaction, online reviews, wastage, inventory variance, audit scores, safety compliance, turnover, retention, productivity, training completion, and opening success.