Food And Beverage Operation Manager

The F&B Operation Manager is responsible for overseeing the daily operations of multiple restaurant branches to ensure consistency, efficiency, profitability, and a high standard of customer experience. This role includes supervising branch managers, streamlining procedures, maintaining brand standards, and driving growth through operational excellence.

Developing and Maintaining Financials

• To develop and manage all financials related to operations
• To approve all operations purchase in timely manner and looking for the use and utilization in the operations
• To prepare annual budget for the Operations, Marketing and administration expenses and maintaining the business within budget
• To analyze and manage financial results of the outlets to ensure maximum profits are obtained
• To consistently look for optimizing revenue opportunities to maximize GOP
• To comply with all corporate accounting procedures

Marketing & Sales

• To design menu engineering by eliminating weak items and creating new items that keeps the menu attractive and generate profit to the company
• To attract new opportunities of business through different channels
• To select appropriate promotion for the restaurants and to track their effectiveness in the market
• To prepare a SWOT analysis to improve the unit strength to reduce the impact of weakness and to take advantage of the opportunities
• To promote the brand and its USP in the local market
• To implement brand service culture

Administration & Corporate Affairs

• To maintain close, professional and effective links with all external contractors/suppliers to ensure that they deliver to mutually accepted agreements and highest quality levels
• To maintain all legal documents of the group and follow up for the renewals on time like licenses, insurance, contracts, agreements etc.
• To ensure that unit financial reporting is on time and correct
• To manage the use and improvement of all systems, policies and procedures developed by the company
• To act fairly and honestly in all dealings within the company, with our suppliers and with our customers, treats all associates fairly, with dignity and respect
• To support and enhance working relationship with partners, landlords and the community
• To ensure strict compliance with all relevant hygiene and safety legislation and requirement
• To prepare and process reports to management as and when required and on scheduled basis
• To provide information to teams and management by holding regular meetings and briefings directly or in written emails & WhatsApp

Human Resource Activities

• To create and nurture a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service
• To provide guidance and direction to subordinates, including setting performance standards and monitoring performance
• To conduct performance reviews on quarterly basis in a timely manner
• To identify the developmental needs of staff and coaches, mentors, or otherwise helps them to improve their knowledge & skills
• To manage and supervise the maximum utilization of the manpower allocated
• To take disciplinary action against the staff who's performance is not meeting the standards
• To prepare and check the staff duty rosters on weekly basis for maximum output as per the business requirements
• To encourage and conduct employee recognition and reward programs, appreciating the staff best performance and motivating them at all time
• To transfer staff's between outlets on quarterly basis
• To support the management in attracting and retaining the most exceptional talents and placing them on positions that leverage their skills and expertise for maximum impact

Operations & Guest Service

• To manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To ensure all staff, supervisors and managers understand the brand service culture
• To provide services that are above and beyond for customer satisfaction and retention
• To improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• To ensure effective departmental communication and information systems through logs, reports and department meetings
• To manage & control overall costs including material, equipment, manpower following demand patterns, budgets and local labor laws
• To maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• To maintain the restaurant standards of service and staff at all times
• To maintain the inventory and to track on daily basis to control wastage
• To ensure that all products are prepared and presented/served in accordance with brand or company standards
• To monitor progress towards unit goals and assigns associates to meet those objectives

Project Management

• Responsible for finding new opportunities to extend the brand across Oman
• To oversee new projects by sourcing products, identifying vendors/suppliers, selecting equipment and furniture
• To manage the finance and budget, forecasting potential profits
• To track and ensure the various phases of project is completed smoothly on time
• To prepare and submit reports and action plans of the phases of project at regular intervals
• Assist in formulating the company's budget and forecasting figures
• Reviewing and verifying the accuracy of financial data and information
• Providing reports on a regular basis, and as directed or requested, to keep the Top Management informed of the operation and progress of the finance efforts
• Develop and implement a cost accounting system appropriate to the production operations of the company
• Ensure that appropriate letters of credit, letters of guarantee, and insurance certificates are obtained promptly so that the operations of the company run smoothly
• Support senior management by implementing strategic financial plan processes, developing ongoing performance tracking reports, and providing recommendations for the company's growth

Skills

KEY SKILLS AND REQUIREMENTS:

• Degree or Diploma in Hotel Management with ample experience in managing multiple locations standalone restaurants
• Management Skills – Interpersonal, Communication, Leadership, Negotiation, Decision making, Organizing & Planning
• Ability to accept responsibility
• Ability to delegate tasks
• Preparing revenue and expenses budget and business forecast
• In-depth knowledge of the Food and Beverage industry
• Ability to multitask
• Creativity and open to ideas
• Demonstrates strong problem solving skills through ability to diagnose and implement solutions
• Attention to details
• Flexibility
• Building a team and motivating the staff
• Guest focused service mindset
• Controlling cost and wastage
• Genuine enthusiasm and aptitude for serving people
• Excellent verbal and written communication skills
• High level of business acumen and common sense
• Must possess strong communication and listening skills, excellent speaking, reading and writing

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