operations manager

restaurant manager

commercial manager

warehouse manager

production manager

food production manager

SPK HOLDING

Production Manager &ndash; Food &amp; Beverage IndustryAbout the RoleWe are seeking an experienced and detail-oriented Production Manager to oversee the daily operations of our Food &amp; Beverage manufacturing facility. The ideal candidate will ensure smooth production flow, maintain quality standards, and lead a high-performing team to achieve operational excellence.Key Responsibilities<ul><li>Plan, organize, and manage the entire production process from raw materials to finished products.</li><li>Monitor production performance, ensuring adherence to timelines, quality, and safety standards.</li><li>Develop and implement efficient production strategies to maximize productivity and minimize waste.</li><li>Ensure compliance with food safety and hygiene regulations (HACCP / ISO standards).</li><li>Coordinate with procurement, logistics, and quality control teams for seamless operations.</li><li>Train, motivate, and supervise production staff to achieve company objectives.</li><li>Maintain accurate records of production data, costs, and performance reports.</li></ul>Requirements<ul><li>Bachelor&rsquo;s degree in Food Technology, Industrial Engineering, or related field.</li><li>Minimum 4-5 years of experience in an F&amp;B manufacturing or central kitchen environment.</li><li>Proven leadership and people management skills.</li><li>Strong knowledge of food production processes, machinery, and safety standards.</li><li>Excellent organizational and problem-solving abilities.</li><li>Ability to work in a fast-paced environment with tight deadlines.</li></ul>Job Type: Full-timePay: AED4,000.00 - AED6,000.00 per monthExperience:<ul><li>Production : 3 years (Preferred)</li></ul>License/Certification:<ul><li>UAE driving license (Preferred)</li></ul>

Production Manager

Emirates Flight Catering

<div>
 
 Calling all operational wizards and hands-on leaders! We are looking for an Assistant Manager &ndash; F&amp;B Production to take charge of the behind-the-scenes magic, that powers our airport culinary excellence. From stewarding to stock movement, this role is at the core of keeping things clean, compliant, and fully stocked; so every plate takes off perfectly.
 
 
 You'll lead a team of supervisors across Stores and Stewarding, ensure hygiene and safety protocols are always met, and support resource planning using data-backed tools. If you are comfortable juggling shift plans, training logistics, and real-time operational decisions - all while staying calm in the daily hustle - then apply now!
 
 
 
 
 
 The Assistant Production Manager is responsible for overseeing and coordinating the planning of finished ready meals in the high-care thermal processing area. This role ensures efficient workflow, provides data-driven visibility, and maintains document control. Key responsibilities include strong communication, risk assessment, and expertise in food taste. The Assistant Production Manager supports daily operations, reporting, and agile decision-making in a dynamic environment.
 
 
 This is a non-chef position; however, the candidate must have strong food knowledge from the ready meals manufacturing factory and knowledge of various cuisines.
 
 
 
 
 
 
 What You Will Bring:
 
 
 <ul>
 <li>
 6+ years of experience managing operations in food production, logistics, or hospitality
 </li>
 <li>
 Proven track record in team supervision, safety compliance, and floor coordination
 </li>
 <li>
 Familiar with stewarding, stock handling, or hygiene-critical environments
 </li>
 <li>
 Skilled in workforce planning, reporting tools, and data-driven decision-making
 </li>
 <li>
 A hands-on, boots-on-the-ground leadership style
 </li>
 </ul>
 
 
 
 
 
 Key Result Area:
 
 
 
 
 
 <ol>
 <li>
 Oversee daily operations across Stores and Stewarding functions, ensuring resources, materials, and team members are deployed effectively to meet service needs. Support the consistent delivery of hygiene, stock movement, and support functions in line with production plans.
 </li>
 <li>
 Supervise the department supervisors, supporting their decision-making, managing escalations, and ensuring consistent application of operational procedures across shifts and departments.
 </li>
 <li>
 Conduct routine checks and compliance measures for safety, hygiene, and chemical handling across both functions which includes floor walks, follow up on audit items, and ensure incidents are addressed and reported accurately.
 </li>
 <li>
 Monitor stores stock handling and movement processes, assisting with physical counts, space management, and product readiness checks. Liaise with the inventory team to identify variances or operational gaps.
 </li>
 <li>
 Support stewarding training for onboarding, chemical usage, and hygiene routines and coordinate training logistics and follow up with supervisors for reinforcement.
 </li>
 <li>
 Identify operational inefficiencies and implement floor-level solutions in coordination with the Manager- F&amp;B Production.
 </li>
 <li>
 Collaborate with administrative team to improve workforce planning visibility, track key indicators such as overtime and absenteeism, and contribute to the automation of reporting processes. Execute shift planning, working closely with Admin and the Manager to track attendance, manage break schedules, validate timesheets, and escalate anomalies promptly.
 </li>
 <li>
 Ensure cross functional coordination with culinary, production, and support teams to proactively address dependencies, minimize workflow disruptions, and maintain service quality.
 </li>
 </ol>
 
 
 
 
 
 Education Qualification:
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree or diploma in Business Administration, Supply Chain, Hospitality, or related field.
 </li>
 </ul>
 
 
 
 
 
 Experience &amp; Knowledge:
 
 
 <ul>
 <li>
 Minimum 6 years of experience in operational team management within logistics, food production, facilities, or hospitality services
 </li>
 <li>
 Strong familiarity with shift-based operations, supervision, and compliance processes
 </li>
 <li>
 Experience working in environments with hygiene, safety, or product-handling requirements
 </li>
 <li>
 Exposure to stock control or stewarding operations is advantageous
 </li>
 </ul>
 
 
 
 
 
 Skills:
 
 
 <ul>
 <li>
 Effective supervisory and team coordination skills
 </li>
 <li>
 Ability to manage day-to-day priorities and respond to operational changes
 </li>
 <li>
 Confident in planning and resource tracking
 </li>
 <li>
 Familiarity with reporting tools and working with data to support visibility
 </li>
 <li>
 Strong communication skills across multiple teams and stakeholder groups
 </li>
 <li>
 Hands-on leadership style and willingness to be present in operational areas
 </li>
 </ul>
 
 
</div>

Assistant Production Manager – HCTPA – (Food Manufacturing Facility for Airline Catering - Food Point)

voco

Your day to day 
 Key Responsibilities: 
<ul>
 <li>Ensures the efficient operation of such food production in all kitchen areas</li>
 <li>Lead and manage the Culinary team</li>
 <li>Analyze cost and quality of food Production knows to manage within his set budget and adheres to time management Accordingly</li>
 <li>Assure on-going training and that the high standards set are consistently applied</li>
 <li>Ensure safe, quality food products and complete guest satisfaction.</li>
 <li>Maintain the highest food quality and controls for all food products served in all areas.</li>
 <li>Works within monthly-set food cost budget, adjust food requisitions and controls waste; instrumental in assuring the highest health, sanitation and safety. </li>
 <li>Ensure all HACCP procedures are met and lead the team in ensuring highest compliance</li>
 <li>To ensure that all kitchen members are fully aware of market needs and trends and that their products meet these requirements.</li>
 <li>To fully support the Departmental Training Function in the Department assigned.</li>
 <li>To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Exec Sous Chef.</li>
</ul>
 What we need from you 
<ul>
 <li>5 years related experience including at least 2 years in same capacity or an equivalent combination of education and experience.</li>
 <li>Strong background in HACCP procedures and application</li>
 <li>Good practical, operational and adequate administrative skills.</li>
 <li>A true team-player mentality and flexible attitude towards a diverse set of tasks</li>
</ul>
 What we offer 
We ll reward all your hard work with great salary and benefits in addition to career development, employee room discounts and great work culture. Join us and you ll become part of the global IHG family and like all families, all our individual team members share some winning characteristics. 
As a team, we work better together we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve -visit www.http://careers.ihg.com to find out more about us. 
At IHG, we are committed to developing our team and managing our talent and would encourage internal as well as external candidates to apply for any of our vacancies. 
We are an equal opportunities employer.

Outlet Chef

Kempinski Hotels

Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.Key Responsibilities<ul><li>Assist with organizing special events and special food promotions.</li><li>Assist the Executive Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.</li><li>Assume the duties and responsibilities of the Executive Chef in their absence.</li><li>Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.</li><li>Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel s food and beverage standards and standardized menu guidelines.</li><li>Maintain a hygienic kitchen and personal hygiene.</li><li>Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.</li><li>Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.</li><li>Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.</li><li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li><li>Coach, counsel and discipline staff, providing constructive feedback to enhance performance.</li><li>Approve leave after consideration of hotel occupancy.</li><li>Work with Executive Chef in the preparation and management of the department s budget.</li><li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li><li>Implement and practice HACCP.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.Skills, Knowledge and Expertise<ul><li>Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) Must show signs of career development</li><li>HACCP certification</li><li>Minimum 6 years kitchen experience</li><li>Minimum 3 years in kitchen management role, preferably with an international 5* hotel chain</li><li>Experience in a standalone F&amp;B operation is beneficial</li><li>International experience is preferred</li><li>Banqueting experience is preferred</li><li>Ability to work and communicate in a multinational environment:Local language excellent oral and written skills where necessaryEnglish excellent oral and written skillsAdditional language - beneficial</li><li>Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions</li><li>Excellent written and verbal communication skills</li><li>Ability to establish and retain effective working relationships with hotel staff and clients/vendors</li><li>Ability to identify and delegate tasks effectively</li><li>Excellent organisational and time management skills</li><li>Applies a professional, confidential and ethical approach at all times</li><li>Works in a safe, prudent and organised manner</li><li>Knowledgeable of food safety regulations</li></ul>

Executive Sous Chef

Accor Group

Manage daily food production in assigned outlet according to hotel standards
Ensure recipes, plating guides, and presentation standards are consistently followed
Prepare daily market lists and verify quality and quantity of goods received
Assist the Executive Chef with menu development, costing, and new cuisine concepts
Supervise food promotions, special events, and outlet-specific culinary activities
Maintain kitchen equipment, utensils, and cleanliness in coordination with engineering and stewarding teams
Plan and assign duties, schedules, and leave for team members in line with organizational standards
Communicate daily with outlet supervisors to ensure smooth food service and guest satisfaction
Train and develop kitchen staff to maintain high service quality and consistency
Ensure proper storage, requisitioning, and planning for raw materials and supplies
Apply HACCP and health and safety guidelines in all kitchen operations
Check buffets, service counters, and ensure food labels are displayed correctly
Interact with guests when required, explaining dishes and promoting specialties

Chef de Partie

Foreground LLC

Overview Foreground is partnering with a distinguished luxury chocolate manufacturer in the UAE to appoint a Plant Manager to lead its state-of-the-art production facility. This pivotal role sits at the heart of a brand known for craftsmanship, quality, and innovation. The selected leader will be entrusted with ensuring operational precision, production elegance, and uncompromising quality across a sophisticated, high-capacity chocolate manufacturing plant. Role Overview The Plant Manager will be responsible for the full spectrum of plant operations from refining production workflows to safeguarding the exceptional quality synonymous with the brand. The role demands both strategic oversight and operational command, blending technical know-how with leadership finesse in a premium food manufacturing setting. Key Responsibilities <ul> <li>Oversee daily operations across production, maintenance, quality control, warehousing, and logistics within the chocolate facility</li> <li>Develop and implement operational strategies that reflect the brands commitment to excellence, consistency, and artisanal integrity</li> <li>Ensure production efficiency through meticulous scheduling, workforce optimization, and process reliability</li> <li>Uphold the highest food safety and hygiene standards (HACCP, GMP, ISO), aligned with luxury-grade compliance</li> <li>Drive quality assurance protocols tailored for delicate, high-value food products</li> <li>Lead continuous improvement programs focused on lean production, automation, and sustainability</li> <li>Manage operational budgets and capital expenditure planning with attention to premium inputs and cost control</li> <li>Embed a safety-driven and quality-conscious culture across all plant functions</li> <li>Act as a strategic liaison between production, R&D, commercial, and regulatory functions</li> </ul> Candidate Profile <ul> <li>Minimum 12 years of experience in manufacturing, with at least 5 years in a leadership role within premium food, chocolate, or high-end FMCG environments</li> <li>In-depth knowledge of chocolate production processes or confectionery manufacturing is highly preferred</li> <li>Strong foundation in food safety management, process engineering, and automated production systems</li> <li>Proven ability to lead cross-functional teams in high-output, quality-sensitive environments</li> <li>ERP proficiency and experience managing operations through performance KPIs and planning dashboards</li> <li>Strategic thinker with operational discipline and passion for premium product quality</li> <li>Fluency in English required; Arabic is a plus</li> </ul> Required Skills <ul> <li>ERP</li> <li>Safety</li> <li>Regulations</li> <li>Compliance</li> <li>Lean Manufacturing</li> <li>Operations</li> <li>Production Planning</li> <li>Process Optimization</li> <li>Team Performance</li> <li>Logistics</li> <li>Output</li> <li>Capital Performance Metrics</li> <li>Product Quality</li> <li>Operational Excellence</li> <li>Food Safety</li> <li>Quality Management</li> <li>Waste Assurance</li> <li>Daily Operations</li> <li>Scalability</li> <li>Arabic</li> <li>Decision-Making Metrics</li> <li>Continuous Improvement</li> <li>Optimization</li> <li>Quality Control</li> <li>Quality Assurance</li> <li>Manufacturing Automation</li> <li>Procurement</li> <li>Regulations</li> <li>Planning</li> <li>Maintenance</li> <li>Engineering</li> <li>Project Management</li> <li>Business English</li> <li>Leadership</li> <li>Management</li> </ul>

Plant Manager (PLM001)

Gulf Processing Industries

Gulf Processing Industries LLC (GPI) is seeking Assistant Production Manager. This person will be working at DIP plant and reporting to the Plant Manager. The Assistant Production Manager will oversee and support daily production operations for food manufacturing lines including mayonnaise, ketchup, sauces, and other condiments. The role involves ensuring efficient utilization of manpower, machinery, and materials to achieve production targets while maintaining high standards of quality, safety, and hygiene.This position is key in driving operational excellence, cost efficiency, and continuous improvement across production activities.Key Responsibilities:<ul><li>Supervise and coordinate day-to-day production operations to achieve planned output and delivery schedules.</li><li>Plan, control, and troubleshoot production activities to meet cost, quality, and efficiency goals.</li><li>Prepare, implement, and monitor Standard Operating Procedures (SOPs) and Work Instructions.</li><li>Ensure compliance with HACCP, ISO, GMP, and other relevant food safety and quality standards.</li><li>Work closely with QA/QC teams to resolve deviations and ensure consistent product quality.</li><li>Manage inventory control, ensuring raw materials and packaging are available for uninterrupted production.</li><li>Implement cost-saving initiatives related to manpower, raw materials, and machine utilization.</li><li>Analyze production data, prepare performance reports, and identify improvement areas.</li><li>Conduct regular inspections to maintain hygiene, safety, and operational efficiency.</li><li>Provide training and technical guidance to shop-floor teams to build competence and awareness of RCA, 5-Why, and Fishbone analysis tools.</li><li>Support the Plant Manager in leadership meetings and in achieving departmental goals.</li><li>Ensure accurate ERP reporting, including daily entries, month-end production closure, and physical verification updates for finance.</li></ul>

Assistant Production Manager

Explore 6665+ Food production manager in Dubai this November. Find roles across top companies and apply now to boost your career.