We are looking for an experienced and highly organized Kitchen Operations Manager to oversee and control the day-to-day operations of our Central Kitchen.
The ideal candidate will ensure proper control across kitchen operations, inventory, purchasing, receiving, dispatch, transfers, wastage, and food costs while maintaining accurate system records and strong operational discipline.
Key Responsibilities:
- Oversee and control the overall Central Kitchen operations and workflow.
- Supervise kitchen teams and ensure compliance with approved procedures and standards.
- Monitor outlet orders, production requirements, purchasing, receiving, and dispatched quantities.
- Control inventory, daily stock movements, transfers, wastage, and food costs.
- Ensure receiving quantities and quality meet approved requirements.
- Verify that ERP/POS/inventory system entries are accurate and supported by proper documentation.
- Identify and investigate stock discrepancies, unusual cost movements, wastage, and control weaknesses.
- Coordinate closely with Purchasing, Cost Control, Receiving, Store, Dispatch, Operations, and Management.
- Prepare operational reports and ensure proper follow-up and accountability across the Central Kitchen.
Job Profile & requirements:
- Minimum 7 years of relevant experience in kitchen management, operations control, inventory control, cost control, F&B operations, or a similar supervisory role.
- Strong knowledge of Central Kitchen workflows, purchasing, receiving, dispatch, inventory, transfers, wastage, and food cost control.
- Previous experience in hospitality, restaurants, catering, or multi-outlet F&B operations is strongly preferred.
- Strong supervisory and leadership skills with the ability to enforce procedures and accountability.
- High level of integrity, trustworthiness, independence, and attention to detail.
- Strong analytical and problem-solving skills.
- Good understanding of POS/inventory systems and supporting documentation.
- Strong organizational, reporting, and follow-up skills.
- Ability to work under pressure and manage multiple priorities.
- Good working knowledge of Microsoft Excel, Word, and reporting tools.
- Good communication and coordination skills.
- Good command of English and Arabic, both written and spoken.
Education requirements:
- Bachelor’s degree in business administration, Hospitality Management, Accounting, Supply Chain, Food Service Management, or a related field is preferred. Relevant professional experience may be considered in lieu of a degree.
