QSR BOH Operations Manager

The QSR Back of House Operations Manager – UAE will be responsible for overseeing and driving the performance of all Back of House (BOH) operations across the company's QSR brands and locations in the UAE. The role will ensure consistent food quality, kitchen standards, productivity, food safety, operational efficiency, BOH manpower utilization, training, and compliance across all QSR outlets. The position will work closely with QSR Operations, Culinary, Training, HR, Procurement, Quality, and Central Kitchen teams to ensure that BOH operations consistently meet the company's standards and business objectives. Key Responsibilities 1. BOH Operations Management • Oversee BOH operations across all QSR brands and outlets in the UAE. • Ensure consistent implementation of kitchen procedures, operational standards, recipes, and food preparation methods. • Monitor kitchen productivity, workflow, service readiness, and overall BOH performance. • Identify operational gaps and implement corrective actions. • Conduct regular outlet visits and operational audits. • Support new store openings, kitchen setups, and BOH operational requirements. 2. BOH Team Management • Provide operational leadership and direction to all BOH team members across the QSR portfolio. • Work closely with Restaurant Managers, Kitchen Managers, and BOH Supervisors to ensure effective manpower deployment. • Monitor BOH manpower requirements based on business volume, operating hours, and outlet requirements. • Identify manpower shortages, productivity issues, and performance gaps. • Support succession planning and development of BOH team members. • Work with HR/TA on recruitment requirements and manpower planning. 3. Food Quality & Standards • Ensure consistent food preparation, portioning, presentation, and product quality across all QSR locations. • Ensure recipes, specifications, and preparation procedures are properly followed. • Work with Quality and Culinary teams to address food quality issues and operational non-conformities. • Monitor food wastage, portion control, yield, and product utilization. • Support menu launches, product trials, recipe implementation, and operational rollouts. 4. Food Safety & Hygiene • Ensure all BOH teams consistently comply with food safety, hygiene, sanitation, and health regulations. • Work with the Quality/Food Safety team to address audit findings and recurring issues. • Ensure proper storage, handling, preparation, cooking, and holding procedures are followed. • Monitor kitchen cleanliness and hygiene standards. 5. Training & Development • Identify BOH training needs across the QSR brands. • Coordinate with the Training team to develop and implement BOH training programs. • Ensure new BOH team members receive appropriate operational and food safety training. • Conduct or facilitate training on kitchen procedures, recipes, equipment, productivity, and food quality. • Develop and maintain competency standards for key BOH positions. 6. Cost & Productivity Management • Monitor BOH productivity and labor utilization. • Identify opportunities to reduce food wastage and improve operational efficiency. • Monitor food cost-related operational issues and work with relevant departments on corrective actions. • Ensure proper utilization and maintenance of kitchen equipment and resources. • Support initiatives aimed at improving outlet profitability without compromising food quality or safety. 7. SOP & Process Improvement • Review existing BOH SOPs, procedures, and workflows and recommend improvements. • Standardize BOH processes across QSR brands where applicable. • Ensure new procedures are properly communicated and implemented at outlet level. • Identify best practices from individual brands/outlets and support their wider implementation. 8. New Openings & Projects • Support BOH planning for new QSR openings, relocations, renovations, and major operational projects. • Assist in kitchen layout, equipment requirements, staffing, training, and operational readiness. • Participate in pre-opening activities, dry runs, and opening support. • Ensure BOH teams are fully prepared before operational launch. 9. Performance Monitoring & Reporting • Establish and monitor BOH operational KPIs across the QSR portfolio. • Review outlet performance and identify areas requiring improvement. • Prepare regular BOH performance reports for management. • Track recurring operational issues and ensure corrective actions are implemented. • Provide recommendations to senior management based on operational observations and data. Qualifications & Experience • Bachelor's degree/Diploma in Culinary Arts, Hospitality Management, Food & Beverage Management, or a related field. • 8+ years of BOH/QSR/F&B experience, with at least 3–5 years in a managerial or multi-unit operational role. • Strong experience managing multiple QSR outlets or brands. • Strong understanding of kitchen operations, food safety, food quality, productivity, and cost control. • Experience in BOH manpower planning and team development. • Experience supporting new openings and operational projects is preferred. • UAE experience is strongly preferred. • Strong leadership, communication, problem-solving, and organizational skills. • Ability and willingness to travel between outlets across the UAE. Show more Show less

Bachelor's degree/Diploma in Culinary Arts, Hospitality Management, Food & Beverage Management, or a related field. 8+ years of BOH/QSR/F&B experience, with at least 3–5 years in a managerial or multi-unit operational role. Strong experience managing multiple QSR outlets or brands. Strong understanding of kitchen operations, food safety, food quality, productivity, and cost control. Experience in BOH manpower planning and team development. Experience supporting new openings and operational projects is preferred. UAE experience is strongly preferred. Strong leadership, communication, problem-solving, and organizational skills. Ability and willingness to travel between outlets across the UAE.

BOH Operations Management: Oversee BOH operations across all QSR brands and outlets in the UAE; Ensure consistent implementation of kitchen procedures, operational standards, recipes, and food preparation methods; Monitor kitchen productivity, workflow, service readiness, and overall BOH performance; Identify operational gaps and implement corrective actions; Conduct regular outlet visits and operational audits; Support new store openings, kitchen setups, and BOH operational requirements.\nBOH Team Management: Provide operational leadership and direction to all BOH team members across the QSR portfolio; Work closely with Restaurant Managers, Kitchen Managers, and BOH Supervisors to ensure effective manpower deployment; Monitor BOH manpower requirements based on business volume, operating hours, and outlet requirements; Identify manpower shortages, productivity issues, and performance gaps; Support succession planning and development of BOH team members; Work with HR/TA on recruitment requirements and manpower planning.\nFood Quality & Standards: Ensure consistent food preparation, portioning, presentation, and product quality across all QSR locations; Ensure recipes, specifications, and preparation procedures are properly followed; Work with Quality and Culinary teams to address food quality issues and operational non-conformities; Monitor food wastage, portion control, yield, and product utilization; Support menu launches, product trials, recipe implementation, and operational rollouts.\nFood Safety & Hygiene: Ensure all BOH teams consistently comply with food safety, hygiene, sanitation, and health regulations; Work with the Quality/Food Safety team to address audit findings and recurring issues; Ensure proper storage, handling, preparation, cooking, and holding procedures are followed; Monitor kitchen cleanliness and hygiene standards.\nTraining & Development: Identify BOH training needs across the QSR brands; Coordinate with the Training team to develop and implement BOH training programs; Ensure new BOH team members receive appropriate operational and food safety training; Conduct or facilitate training on kitchen procedures, recipes, equipment, productivity, and food quality; Develop and maintain competency standards for key BOH positions.\nCost & Productivity Management: Monitor BOH productivity and labor utilization; Identify opportunities to reduce food wastage and improve operational efficiency; Monitor food cost-related operational issues and work with relevant departments on corrective actions; Ensure proper utilization and maintenance of kitchen equipment and resources; Support initiatives aimed at improving outlet profitability without compromising food quality or safety.\nSOP & Process Improvement: Review existing BOH SOPs, procedures, and workflows and recommend improvements; Standardize BOH processes across QSR brands where applicable; Ensure new procedures are properly communicated and implemented at outlet level; Identify best practices from individual brands/outlets and support their wider implementation.\nNew Openings & Projects: Support BOH planning for new QSR openings, relocations, renovations, and major operational projects; Assist in kitchen layout, equipment requirements, staffing, training, and operational readiness; Participate in pre-opening activities, dry runs, and opening support; Ensure BOH teams are fully prepared before operational launch.\nPerformance Monitoring & Reporting: Establish and monitor BOH operational KPIs across the QSR portfolio; Review outlet performance and identify areas requiring improvement; Prepare regular BOH performance reports for management; Track recurring operational issues and ensure corrective actions are implemented; Provide recommendations to senior management based on operational observations and data.