Operations Manager – Food & Beverage (Italian, Japanese & Arabic Cuisine)

Job Title:

Operations Manager – Food & Beverage (Italian, Japanese & Arabic Cuisine)

Location:

Abu Dhabi - UAE

Reports To:

CEO/MD

Job Summary:

The Operations Manager – F&B is responsible for overseeing the day-to-day operations of multiple food and beverage outlets specializing in Italian, Japanese, and Arabic cuisines. The role ensures operational excellence, consistent food quality, high service standards, cost control, staff performance, and compliance with health and safety regulations.

Key Responsibilities: Operations Management

• Oversee daily operations of all F&B outlets to ensure smooth and efficient service.
• Ensure consistency in food quality, presentation, and portion control across Italian, Japanese, and Arabic menus.
• Implement and monitor SOPs for kitchen and service operations.
• Coordinate with Head Chefs and Restaurant Managers to achieve operational targets.

Quality & Guest Experience

• Maintain high standards of customer service and guest satisfaction.
• Handle guest feedback and complaints professionally and promptly.
• Ensure authentic preparation and presentation of Italian, Japanese, and Arabic cuisines.

Financial Management

• Control food, beverage, and labor costs to meet budget targets.
• Monitor inventory, purchasing, and supplier relationships.
• Analyze sales performance, P&L reports, and KPI metrics.
• Implement cost-saving initiatives without compromising quality.

Staff Management & Training

• Recruit, train, and develop kitchen and service staff.
• Conduct performance evaluations and implement corrective actions when needed.
• Schedule staff efficiently to meet operational needs.
• Foster a positive, multicultural team environment.

Health, Safety & Compliance

• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Conduct regular audits and inspections of kitchen and dining areas.
• Ensure all licenses, permits, and certifications are valid and up to date.

Menu & Concept Development

• Work closely with chefs on menu engineering, pricing, and promotions.
• Support new outlet openings, menu launches, and seasonal concepts.
• Ensure menu offerings align with brand standards and customer expectations.

Vendor & Supply Chain Management

• Manage relationships with suppliers and negotiate pricing and contracts.
• Ensure timely procurement of quality ingredients specific to each cuisine.
• Monitor waste control and stock rotation.

Qualifications & Experience:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred).
• 5–8 years of F&B operations experience, with at least 3 years in a managerial role.
• Strong knowledge of Italian, Japanese, and Arabic cuisines and kitchen operations.
• Experience managing multi-cuisine or multi-outlet restaurants.
• Proven leadership, budgeting, and operational planning skills.

Skills & Competencies:

• Strong leadership and team management skills
• Excellent communication and problem-solving abilities
• Financial acumen and cost-control expertise
• Knowledge of food safety standards (HACCP)
• Ability to work under pressure and meet deadlines
• Multicultural team management experience

Preferred Requirements:

• Experience in GCC / Middle East hospitality industry
• Knowledge of POS systems and inventory software
• Multilingual skills (English required; Arabc a plus)

Job Type: Full-time