F&B Operations Manager

. Position Purpose

The F&B Operations Manager is responsible for the overall operational management, performance, profitability, service quality, and operational standards of Maison Samira Maatouk's F&B outlets and related food production operations.

The position will ensure that all outlets operate efficiently and consistently in line with the company's brand standards, financial objectives, food safety requirements, customer experience expectations, and operational policies.

The F&B Operations Manager will provide strong leadership to outlet and kitchen teams, drive revenue and cost optimization, monitor operational KPIs, and ensure effective coordination between Operations, Finance, HR, Supply Chain, Marketing, IT, and other support functions.

2. Key ResponsibilitiesA. F&B Operations Management

• Oversee the day-to-day operations of all assigned Maison Samira Maatouk F&B outlets and related operations.
• Ensure all outlets operate according to approved company SOPs, operational policies, service standards, and brand guidelines.
• Conduct regular outlet visits and operational inspections.
• Monitor outlet opening, closing, shift management, staffing, cleanliness, service flow, and overall operational discipline.
• Ensure operational issues are identified and resolved promptly.
• Standardize operating procedures across all outlets.
• Ensure effective coordination between front-of-house, back-of-house, central kitchen, warehouse, and support departments.
• Implement operational improvements to increase efficiency, productivity, and customer satisfaction.

B. Revenue & Business Performance

• Take responsibility for achieving assigned outlet revenue and operational targets.
• Monitor daily, weekly, and monthly sales performance.
• Analyze sales trends, customer traffic, average transaction value, product mix, and outlet performance.
• Develop and implement action plans for underperforming outlets.
• Work closely with Marketing and Sales teams on promotions, campaigns, new product launches, and commercial initiatives.
• Identify opportunities to increase sales, customer retention, and outlet profitability.
• Monitor performance against approved budgets and business plans.

C. Cost Control & Profitability

• Maintain effective control over food, beverage, manpower, wastage, utilities, consumables, and operational costs.
• Monitor food cost and beverage cost against approved targets.
• Review wastage reports and implement corrective measures.
• Ensure proper portion control, recipe compliance, stock handling, and inventory discipline.
• Work closely with Finance and Cost Control teams to monitor outlet profitability.
• Review operational expenses and identify opportunities for cost optimization without compromising quality.
• Ensure all purchases and operational requirements follow approved company procedures.

D. Central Kitchen & Food Production

• Oversee and coordinate Central Kitchen operations where applicable.
• Ensure production planning is aligned with outlet demand and sales forecasts.
• Monitor food preparation, production schedules, recipes, portion control, and product consistency.
• Ensure proper coordination between Central Kitchen, outlets, Warehouse, Procurement, and Supply Chain.
• Monitor production wastage and implement corrective actions.
• Ensure food production is carried out in accordance with approved recipes, quality standards, hygiene requirements, and food safety regulations.
• Coordinate new product trials and menu implementation with relevant departments.

E. Food Safety, Hygiene & Quality

• Ensure strict compliance with UAE food safety, municipality, health, hygiene, and other applicable regulatory requirements.
• Maintain high standards of food safety and hygiene across all outlets and kitchen operations.
• Ensure proper food storage, temperature control, labeling, expiry monitoring, cleaning, sanitation, and pest-control procedures.
• Conduct regular hygiene and operational audits.
• Ensure corrective actions are implemented following internal or external inspections.
• Investigate food safety, quality, customer complaints, and operational incidents and submit appropriate reports to management.
• Ensure all employees receive appropriate food safety and hygiene training.

F. Customer Experience

• Maintain consistently high customer service standards across all outlets.
• Monitor customer feedback, complaints, online reviews, and service quality.
• Establish corrective action plans for recurring customer complaints.
• Work with Outlet Managers and Supervisors to improve customer satisfaction.
• Monitor service speed, product quality, presentation, staff behavior, and overall customer experience.
• Ensure Maison Samira Maatouk's brand image and hospitality standards are consistently maintained.

G. People Management

• Lead, coach, motivate, and develop F&B operational teams.
• Work with HR to ensure appropriate manpower planning and staffing levels.
• Monitor employee attendance, punctuality, productivity, discipline, and performance.
• Ensure proper scheduling and deployment of manpower according to business requirements.
• Conduct regular performance reviews with Outlet Managers and operational supervisors.
• Identify training and development requirements.
• Support recruitment, selection, onboarding, and retention of key F&B employees.
• Address employee performance and disciplinary matters in coordination with HR and company policies.
• Build a strong culture of accountability, teamwork, service excellence, and operational discipline.

H. Inventory & Stock Management

• Ensure proper inventory management across all assigned outlets.
• Monitor stock levels and coordinate replenishment with Procurement and Warehouse.
• Ensure daily/weekly/monthly stock controls are conducted as required.
• Investigate stock variances, shortages, damages, and unexplained consumption.
• Ensure proper FIFO/FEFO practices are followed.
• Monitor high-value and high-consumption items.
• Work with Finance/Cost Control to improve inventory accuracy and reduce wastage.

I. SOP & Process Compliance

• Develop, implement, review, and continuously improve F&B SOPs.
• Ensure all employees understand and follow approved procedures.
• Conduct regular operational compliance checks.
• Identify gaps between actual operations and approved SOPs.
• Recommend improvements to management where required.
• Ensure operational processes are documented and standardized across the business.

Pay: AED12,000.00 - AED18,000.00 per month

Application Question(s):

• Do you have hospitality / F&B industry experience?
• Are you able to handle FMCG / F&B Operations?

Work Location: Hybrid remote in Abu Dhabi (Abu Dhabi)