Operations Manager

Position Name : Operations Manager

One of our clients in the restaurant & hospitality industry-a fast-growing, chef-driven café group is looking for an operations Manager to steer its next phase of expansion. Operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.

Location: Kuwait

Years of Experience: Minimum 5 years of experience in F&B operations, preferably in multi-branch management.

Education: Bachelors degree in Hospitality Management, Business, or related field.

Department: Operations

Reports To: General Manager

Location: Multiple Branches (Café & Restaurant Outlets and Central Kitchens)

Notice Period: Immediate joiners or a maximum one-month notice period.

Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.

Position Overview

The Operations Manager oversees the day-to-day operational performance of all the Restaurant branches, ensuring consistent service excellence, product quality, and operational efficiency. This role ensures smooth business operations, alignment with company standards, and continuous improvement across all outlets.

Job Description

Key Purpose of the Role

Lead and manage multi-branch F&B operations to achieve business targets.

Ensure all departments deliver high-quality service, food safety, and customer satisfaction.

Drive operational consistency, staff productivity, and effective cost control.

Support business growth through operational planning and performance improvement.

Duties & Responsibilities

1. Operational Management

Oversee daily operations of all branches and production kitchens.

Conduct routine store visits to assess performance, cleanliness, food quality, and compliance.

Implement and monitor SOPs across front-of-house and back-of-house operations.

Maintain proper staffing levels, scheduling, and workforce planning to support business needs.

2. Business Performance & Productivity

Review sales reports and operational metrics to identify improvement opportunities.

Control operational costs including labor, materials, and wastage.

Support the GM in achieving monthly targets, profitability goals, and operational KPIs.

Ensure accurate reporting from outlet supervisors and kitchen teams.

3. Quality, Food Safety & Compliance

Enforce company standards for hygiene, sanitation, and food safety across all branches.

Ensure compliance with local regulations and company policies.

Monitor the consistency of recipes, portions, presentation, and service standards.

4. Team Leadership & Development

Supervise outlet supervisors, chefs, and team leaders.

Conduct performance evaluations, coaching, and training to enhance team productivity.

Support HR in recruitment, onboarding, and disciplinary processes where needed.

Promote a positive, professional, and teamwork-driven working environment.

5. Customer Service & Satisfaction

Ensure a high level of guest satisfaction through proactive communication and service enhancement.

Review customer feedback and take corrective action promptly.

Handle major customer complaints or operational concerns at branch level.

6. Inventory & Supply Chain Oversight

Monitor stock levels, ordering processes, and supplier performance.

Ensure accurate inventory counts, minimal wastage, and proper storage procedures.

Coordinate with purchasing for timely availability of ingredients, equipment, and materials.

7. Maintenance & Asset Management

Ensure all equipment, tools, and facilities are functioning properly.

Coordinate with the maintenance team for preventive and corrective repairs.

Maintain asset records and ensure cost-efficient upkeep.

8. Reporting & Administrative Tasks

Prepare operational reports, weekly performance summaries, and improvement plans.

Ensure timely submission of attendance, incident reports, and operational documentation.

Support internal audits, safety checks, and compliance reviews.

Qualifications & Skills

Strong leadership, communication, and team management skills.

Proficiency in operational systems, POS reports, and MS Office tools.

Deep understanding of food production, service workflow, cost control, and kitchen operations.

Ability to multitask and work under pressure in a fast-paced environment.

Core Competencies

Operational Excellence

Problem Solving & Decision Making

Staff Development & Leadership

Guest Service Focus

Time Management

Attention to Detail

Financial & Analytical Thinking

Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted.