**Job Overview
• Job Title: F&B Operations Manager / Head of Operations
• Department: Operations / Food & Beverage
• Reports To: General Manager / Managing Director / F&B Director
• Supervises: Restaurant Managers, Kitchen Managers, Supervisors, and Front/Back-of-House Staff
• Core Purpose: To lead and optimize day-to-day multi-outlet or single-site F&B operations, ensuring high guest satisfaction, strict hygiene compliance, and financial target achievement.
Key Responsibilities
Operations & Quality Control
• Oversee daily F&B operations across all assigned outlets, central kitchens, or dining zones.
• Conduct regular site and outlet inspections to ensure brand standards, cleanliness, and service excellence are maintained.
• Develop, implement, and audit Standard Operating Procedures (SOPs) for front-of-house (FOH) and back-of-house (BOH).
• Manage special events, catering logistics, pop-ups, or new branch openings.
Financial & Cost Management
• Monitor food cost, beverage cost, labor expenditure, and general operating overheads.
• Track Profit & Loss (P&L) statements, analyze sales reports, and execute cost-control strategies.
• Control inventory levels, purchasing, vendor deliveries, stock counts, and waste reduction.
• Assist in annual budget setting and work to increase spend-per-head without compromising quality.
Leadership & Human Resources
• Lead, motivate, and mentor store managers, chefs, and service teams.
• Handle manpower planning, shift scheduling, recruitment, onboarding, and performance evaluations.
• Design and execute staff training programs covering product knowledge, service flow, and upselling.
Compliance & Safety
• Enforce local municipal health, fire, safety, and sanitation regulations.
• Ensure strict adherence to HACCP (Hazard Analysis Critical Control Point) and food hygiene standards.
• Act as the primary point of contact for health authorities or external hygiene consultants.
Qualifications & Requirements
• Education: Bachelor’s degree in Hospitality Management, Hotel Administration, Business Administration, or a related culinary/F&B qualification.
• Experience: Minimum of 5 to 8 years of progressive experience in F&B or multi-unit restaurant operations.
• Technical Skills:
• Proficiency in Point-of-Sale (POS) systems and F&B back-office inventory software.
• Strong command of Excel, financial reporting, and P&L analysis.
• Certifications: Valid Food Safety / HACCP certification.
• Language & Soft Skills:
• Bilingual proficiency (Arabic and English preferred in local markets like Kuwait).
• Strong leadership, conflict resolution, time management, and communication skills.
• Working Conditions: Flexibility to work evenings, weekends, late nights (including post-midnight closeouts), and holidays as required by the industry.
If you need this tailored further, let me know:
• Is this position for hotels, quick-service restaurants (QSR), fine dining, or a central kitchen?
• Do you need specific KPI targets or local legal additions (such as Kuwait labor law or municipality guidelines)?**
