Operations Manager (Restaurant/Food Chain)

Overview

Healthy Farm Eatery (HFE)

Operations Manager

Job Overview

Operational Planning and Efficiency

• Develop and implement daily operational plans.
• Schedule and conduct visits to various branches to ensure consistency and quality.
• Implement time management strategies to optimize productivity.
• Ensures efficiency across multiple outlets through use of monitoring tools such as CCTV and daily audits.
• Utilize applications for real-time monitoring and auditing.

Quality Control and Compliance

• Create required SOPS
• Conduct regular audits to ensure adherence to Standard Operating Procedures (SOPs).
• Taste and evaluate food items to maintain high-quality standards.
• Implement corrective actions when standards are not met.
• Maintain accurate inventory records through precise recipe management and portioning.
• Monitor and record wastage to ensure positive variance.

Sales, Business Development and Customer Growth

• Identify opportunities to increase sales across all Healthy Farm Eatery locations.
• Develop local business relationships with nearby offices, gyms, clinics, schools, residential communities and corporate clients.
• Promote catering, bulk orders, meal plans and corporate wellness packages to increase customer reach.
• Work with the marketing team to support campaigns, promotions and customer engagement activities.
• Monitor customer feedback, buying patterns and sales trends to recommend menu, pricing or service improvements.
• Build repeat business by improving customer experience, service consistency and follow-up with key customers.
• Support partnerships and cross-selling opportunities within Al Batha Healthcare, including clinics, pharmacies, corporate offices and wellness initiatives.
• Track business development leads, conversion rates, sales growth and customer retention.

Cost and Profitability Management

• Manage kitchen supply costs and identify cost-saving opportunities.
• Work closely with suppliers to maintain quality and control expenses.
• Achieve and sustain cost reduction targets.
• Develop strategic plans to balance menu pricing with profitability.
• Review and analyze P&L statements regularly.
• Focus on controlling fixed costs, labor expenses, and marketing investments.
• Make informed business decisions based on financial data.

Qualification & Experience

• Bachelor’s degree in business administration, Hospitality Management, or related field.
• Minimum of 5 years of experience in food service operations or a similar role.
• Proven track record of managing multiple outlets and teams.
• Strong understanding of food quality standards and cost management.
• Proficiency in using monitoring tools and operational applications.
• Ability to thrive in a fast-paced and dynamic environment.
• Bilingual, Arabic is a must.