Store Operations & Performance
• Oversee daily operations of multiple outlets to ensure smooth functioning
• Maintain food quality, presentation, and service standards consistently across stores
• Monitor order taking, food preparation, hygiene, and customer service
• Ensure adherence to SOPs, recipes, portioning, and safety guidelines
• Handle escalated customer concerns and ensure quick resolution
Team Leadership & Training
• Lead, motivate, and guide restaurant teams including supervisors and crew
• Conduct regular training on service standards, product knowledge, and hygiene
• Support recruitment, onboarding, and performance evaluation of staff
• Build a culture of accountability, teamwork, and continuous improvement Inventory, Supply & Cost Control
• Manage inventory levels for raw materials, packaging, and consumables
• Monitor daily consumption, wastage, and variance, taking corrective actions
• Coordinate with procurement for timely replenishment
• Track food cost, labor cost, and operational expenses
• Identify cost-saving opportunities without compromising quality
Quality, Hygiene & Compliance
• Ensure all outlets comply with HACCP, Dubai Municipality standards, and internal audits
• Conduct routine inspections to maintain cleanliness, sanitation, and safety
• Review food quality, storage procedures, temperature logs, and expiry checks
• Ensure staff follow personal hygiene and food handling protocols
Sales, Forecasting & Reporting
• Assist in sales forecasting, budget planning, and revenue targets for each store
• Analyze sales trends, menu performance, and customer feedback
• Prepare daily/weekly/monthly operational reports for management
• Execute promotions, new launches, and campaigns in coordination with marketing
Vendor & Stakeholder Coordination
• Coordinate with suppliers, delivery partners, and logistics teams
• Evaluate vendor performance and ensure timely deliveries
• Support Operations Head in reviewing contracts and negotiations
New Store Openings & Operational Projects
• Assist in planning and executing new store setups, layout flow, and staff deployment
• Implement operational improvements and best practices across outlets
• Support equipment setup, training, and pre-opening preparation
Requirements
Education
• Bachelor’s Degree or Diploma in Hospitality / Hotel Management (mandatory)
• Certification in Food Safety / HACCP is an advantage
Experience
• 4–6 years of experience managing F&B or QSR outlets
• Experience handling Indian cuisine/QSR formats is a strong plus
• Proven capability in managing teams and multi-store operations
Skills and Attributes
• Strong leadership and team management skills
• Excellent communication and customer handling ability
• Good understanding of food cost, inventory management, and QSR operations
• Knowledge of HACCP and food safety regulations
• Proactive, organized, and detail-oriented
• Ability to work under pressure during peak hours
• Willingness to travel between stores and support on-ground operations
• On-call availability for urgent operational matters
