Director of Operations – Fine Dining Restaurants

Overview

Key Responsibilities

• Oversee daily operations across all restaurant locations and central kitchen facilities.
• Ensure operational consistency, service excellence, and compliance with company standards.
• Develop and implement systems to improve efficiency, productivity, and profitability.
• Monitor restaurant performance metrics and implement action plans to achieve targets.
• Drive food cost, labor cost, inventory control, and waste reduction initiatives.
• Lead restaurant managers and operational teams to achieve performance objectives.
• Support new restaurant openings from planning through launch and stabilization.
• Establish and maintain SOPs, operational manuals, and training programs.
• Monitor guest feedback and implement continuous service improvements.
• Coordinate closely with finance, procurement, marketing, and HR departments.
• Ensure compliance with food safety regulations, health standards, and local legislation.
• Participate in strategic planning and support expansion projects.

Requirements

• Minimum 10 years of restaurant operations experience.
• Proven GCC experience managing multi-unit restaurant operations.
• Strong background in Fine Dining restaurant environments.
• Previous experience opening and scaling restaurant operations.
• Demonstrated expertise in food cost control, labor management, inventory systems, and operational excellence.
• Experience managing large multicultural teams.
• Strong analytical and reporting skills.
• Fluency in Arabic and English is mandatory.
• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.

What We Offer

• Competitive salary package based on experience.
• Opportunity to join a growing restaurant group with expansion plans across the region.
• Professional growth within a dynamic hospitality environment.