Restaurant Operations Manager Required in Saudi Arabia

The Restaurant Operations Manager is responsible for overseeing the day-to-day operations of a restaurant, ensuring exceptional guest experiences, operational efficiency, and profitability. This role combines management skills with hospitality expertise, as the Operations Manager coordinates all aspects of service, from managing staff to maintaining quality standards in food and customer service. The ideal candidate will be proactive in driving customer satisfaction, optimizing resources, and fostering a positive work environment that aligns with the restaurant’s brand and business objectives.

Key Responsibilities

1. Oversee Daily Restaurant Operations
   The Operations Manager ensures that all daily operations run smoothly, coordinating between the kitchen and dining areas to ensure timely service and exceptional quality. This includes managing staff schedules, handling customer inquiries, and overseeing setup and breakdown of the restaurant to maintain a consistent standard of cleanliness and organization. By efficiently overseeing operations, the manager supports a seamless guest experience.
2. Staff Management and Training
   Leading a team of servers, cooks, and support staff, the Operations Manager is responsible for recruiting, training, and retaining top talent. This involves onboarding new hires, providing continuous training on service standards, and motivating staff to excel in their roles. The manager also conducts performance evaluations and implements incentives or corrective measures to maintain high morale and productivity across the team.
3. Quality Control and Customer Satisfaction
   Ensuring customer satisfaction is a core responsibility of the Operations Manager, who closely monitors food quality, service speed, and ambiance. The manager handles guest complaints or feedback professionally, implementing changes as needed to improve the customer experience. By maintaining high standards and consistency, the manager reinforces the restaurant’s reputation and encourages repeat business.
4. Financial Management and Cost Control
   The Operations Manager is accountable for the restaurant’s financial performance, focusing on budgeting, cost control, and profitability. This includes monitoring daily sales, managing inventory, and optimizing expenses related to food, labor, and supplies. By analyzing financial reports and adjusting strategies, the manager works to improve profit margins while maintaining quality and service standards.
5. Marketing and Promotions
   Working alongside marketing teams or creating in-house promotional strategies, the Operations Manager helps increase the restaurant’s visibility and attracts new customers. This may include organizing events, creating seasonal promotions, and engaging with customers on social media. By actively promoting the restaurant, the manager contributes to brand awareness and drives sales.
6. Compliance with Health and Safety Standards
   Ensuring the restaurant adheres to local health and safety regulations is crucial to maintaining operational standards. The Operations Manager oversees regular inspections, enforces safety protocols, and ensures food handling, storage, and preparation comply with industry standards. By prioritizing health and safety, the manager minimizes risks and promotes a safe environment for both customers and staff.
7. Inventory and Supply Chain Management
   The Operations Manager oversees inventory levels, ensuring the timely ordering of supplies and efficient stock management. This includes collaborating with suppliers, tracking deliveries, and reducing wastage to optimize inventory costs. Effective inventory management ensures that the restaurant runs smoothly without disruptions in food availability or quality.

Qualifications and Skills

• Bachelor’s degree in Hospitality Management, Business, or a related field (preferred)
• 5+ years of experience in restaurant or hospitality management
• Proven leadership skills with experience in staff supervision and training
• Strong understanding of financial principles, including budgeting, cost control, and financial reporting
• Excellent communication and problem-solving abilities
• Knowledge of health and safety regulations in the food industry
• Proficiency in restaurant management software and point-of-sale (POS) systems
• Ability to work flexible hours, including evenings, weekends, and holidays

How to apply:

Send your updated resume to our email or directly reach us at our phone:

Email:   info@csg.com.sa

Phone:   +9200 12952

Fax:  +00966 13 667 5861