Operations Manager - F&B

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under its umbrella – SALT, Parker’s, Somewhere, Public, Soil, Shalwa and Kumo. We are seeking an Operations Manager – F&B to oversee the operational performance of our restaurant portfolio.

The role will be responsible for driving operational excellence, ensuring brand standards, improving profitability, and leading restaurant teams to deliver exceptional guest experiences.

Key Responsibilities

Oversee daily operations across multiple F&B outlets, ensuring smooth execution and adherence to company standards. Drive operational performance, revenue growth, cost control, and profitability across assigned restaurants. Monitor key operational KPIs including sales performance, labor productivity, food cost, guest satisfaction, and service standards.

Lead, coach, and develop restaurant management teams to achieve business objectives. Ensure consistent implementation of brand standards, SOPs, and operational procedures. Conduct regular outlet visits, audits, and performance reviews to identify improvement opportunities. Collaborate with culinary, marketing, HR, finance, and supply chain teams to support business goals.

Support new store openings, including operational readiness, staffing, training, and launch execution. Analyze operational reports and provide actionable insights to improve efficiency and performance. Ensure compliance with health, safety, hygiene, and regulatory requirements. Manage operational challenges and implement solutions to enhance guest experience.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, or related field. Minimum 8 years of F&B operations experience, with proven experience managing multiple outlets. Strong understanding of restaurant operations, financial performance, and business planning. Experience managing high-volume restaurants, preferably within multi-brand or casual/fine dining environments.

Strong leadership, communication, and problem-solving skills. Ability to analyze data, identify trends, and drive operational improvements. Excellent knowledge of food safety, quality standards, and operational procedures.