AREA MANAGER (F&B)

Operational Planning & Financial Control

Establish operational goals and develop annual budgets, including expenditure planning, variance analysis, and corrective action implementation.

Support the achievement of restaurant objectives by contributing to strategic planning, executing action plans, and maintaining standards in productivity, quality, and customer service.

Manage and optimize operating costs through effective portion control, waste reduction, and consistent food quality.

Team Leadership & Development

Foster a positive and collaborative work environment across all outlets.

Supervise food and beverage staff in line with company policies and procedures.

Monitor team performance across outlets and provide regular updates to the Operations Manager.

Support team success by assisting with additional responsibilities as required.

Operational Excellence & Compliance

Ensure all operational procedures—including customer service, production quality, hygiene, cleanliness, maintenance, and administration—comply with company policies and the operations manual.

Maintain high service standards by implementing and enforcing organizational guidelines.

Ensure all team members are aware of and adhere to security and safety procedures.

Coordination & Communication

Work closely with the Operations Manager to enhance service standards and operational processes.

Act as a key point of communication between the Operations Manager and Restaurant Managers.

Propose initiatives and improvements to enhance overall business performance.

Monitoring, Analysis & Reporting

Identify operational challenges through data analysis and implement effective solutions.

Maintain accurate records of staff scheduling and operational expenses.

Forecast inventory needs, monitor consumption, and ensure optimal stock levels.

Prepare and maintain weekly and monthly performance reports for all outlets.

Plan and execute Local Store Marketing (LSM) initiatives across assigned outlets.

Qualifications

Minimum of 3 years’ experience in restaurant operations or a similar supervisory role.

Bachelor’s degree in Business Administration, Hospitality Management, or a related field.

Strong leadership, communication, and analytical capabilities.

Proven ability to manage multiple outlets in a fast-paced environment.

Solid understanding of restaurant operations, budgeting, inventory management, and customer service standards.

Pay: BD350.000 - BD500.000 per hour

Work Location: In person