Operations Manager
A well-known and well-reputed Company based in Dubai, United Arab Emirates is looking for an experienced, skilled, competent, mature, qualified, creative, and intelligent candidate with significant knowledge and relevant working experience for the position of “Operations Manager”.
Company Name | Majid Al FuttaimĀ |
Qualification | Masters Degree | Bachelors DegreeĀ |
Experience | 7 ā 8 years of Relevant Experience Required |
Monthly Salary | 18,000 AED ā 20,000 AED |
Employment Type | Full Time | Permanent |
Company Size | 50-100 Employees |
Benefits | Medical InsuranceĀ |
Location | Dubai |
Job Duties and Responsibilities:Ā
Planning, Delivery & Support
- Supports Majid Al Futtaim Leisure, Entertainment & Cinema business expansion and growth across the region.
- Manage new and existing food and beverage concepts and developments as well as identifying areas for development in terms of financial performance.
- Supports the strategic development of the assigned brand and contributes to its development.
- Effectively communicates the Food & Beverage divisionās strategies, objectives, and performance expectations.
- Leads, coaches, mentors and manages staff to ensure goals are achieved and to drive superior business outcomes.
- Reviews the financial and non-financial brand performance reports to the Head of F&B Operations and Director of F&B.
- Recommends and leads brand training to ensure compliance standards and identifies areas for improvement.
- Prepares the concept budget and business plan and implement projects accordingly.
- Compares and analyzes marketing competition and marketing segmentation to benchmark targets and review on a regular basis.
- Liaises with relevant departments to plan designs and organize events, promotions, and marketing activities, and marketing strategies.
- Leads new site openings across the region by liaising with key stakeholders to ensure a seamless delivery of new projects.
- Gathers requirements and submits information for premises’ budget, schedule expenditures, analyze financial reports and manage quality and cost control to attain set financial/operational objectives for all new concepts.
- Coordinates with the Head of Culinary Experience on the menu items/product selection in line with market demands and expectations.
- Compiles and implements service procedures and sops along with assessment reviews for brands.
- Builds strong relationships with key internal and external stakeholders.
- Recruits, trains, motivates and evaluates teams to ensure that the department has the necessary skill base and that teams are enabled to maximize their potential and contribution to the company.
- Participates in design planning and makes recommendations based on brand concept.
Definition Of Success
- Successful delivery and implementation of brand concepts from planning to execution stage based on forecasted site openings across the region.
- Generates revenue through promotions and sales and ensures daily budget and cost control are monitored potential risk and report as required while coaching others on corrective measures.
- Maximizes profits and ensures high-quality standards for sales, rotation, and loss through managing brandsā activities.
Functional/Technical Competencies
- Financial Acumen
- Business Acumen
- Multi-site openings
- F&B service standards and practices
- Service Culture
- Brand Development
Other Context (if Applicable)
- Travel required within the region
- Performs any additional Adhoc duties as and when requested by the Line Manager and/or Head of Department.
Personal Characteristics And Required Background
Personal characteristics
- Excellent interpersonal skills and good team player.
- Entrepreneurial thinking to oversee the implementation of each brand.
- Strong organizational and time management skills.
- Strong written and oral English communication skills.
- Excellent written and verbal communication skills.
- Interpersonal skills, good time management, problem-solving, and delegation skills.
- Strong work ethic with the ability to prioritize, organize and meet deadlines.
Minimum Experience
- Minimum of 10-12 years of experience in F&B Operations, 5+ years in a managerial role.
- Experience with multi-site openings across the region.
- Experience with running restaurant operations.
Minimum Qualifications
- Certificate/Course/Diploma in Hospitality (Bachelorās Degree in Hospitality preferred)
- Person In Charge (PIC) 3
- HACCP certification is a plus
Apply Now : [email protected]