Ops Managers- F&B Managers

Job title: Operations Director Department: F&B Operations Location: TGP International-KSA Report to: Country Director KSA Subordinate: Ops Managers- F&B Managers Job Summary If you are a dynamic and result-driven professional, we have an exciting opportunity for you as Operations Director. The Operations Director at TGP leads our food and beverage operations, concept development, F&B Ops consultancy for new projects and openings. The successful candidate will be responsible for developing and implementing F&B strategies, managing budgets, and overseeing daily operations to ensure exceptional customer Key responsibilities include leading and coaching the team, monitoring KPIs, maintaining relationships with stakeholders and Clients, Brand Curation, and ensuring quality control. The manager oversees multiple projects, focusing on profitability and smooth operations while developing the team to achieve high customer satisfaction. Additionally, as part of the management team, contribute to company policies and maintain open communication with the management team, the Country Director, and the company support office. Duties/Responsibilities 1. F&B Ops Consultancy You will be responsible for designing and implementing F&B projects as per Clients Scope of work and deliverables, project plan timeline and resource allocation ensuring timely execution and adherence to quality standards. Involves addressing operational challenges, Review of Feasibility Study Costing pack: CAPEX & OPEX review resolving customer complaints and making strategic decisions to enhance the overall F&B experience. Working closely with cross -Functional TGP team marketing, finance, advisory, branding and operations teams to align F&B strategies with overall business objectives and ensure seamless integration of F&B services. Providing guidance and mentorship to F&B staff, fostering a culture of excellence, and leading by example to drive operational efficiency and team performance. Process Improvement and Innovation:Continuously evaluating F&B processes, identifying areas for improvement, and implementing innovative strategies to enhance guest satisfaction and drive revenue growth. Technical or Customer-Facing Responsibilities:Engaging with customers to gather feedback, conducting food tastings, and ensuring that service standards meet or exceed customer expectations. Responsible for TGP Deliverables for different projects that vary based on Clients SOW: Present a briefing workshop document to include: Brand standards vs current operations gap analysis Brand standards vs Sequence of Service gap analysis Analysis of key findings (from site visits & interviews) Mystery Dinner scores & analysis Current KPIs performance assessment results SWOT Analysis of current operations Initial Operational recommendations 2. Maintaining Standard Operations Procedures Ensure that all policies and procedures are followed at most F&B operated sites as per TGP Ops Operations manual. Never change any policies, standards, or specifications of the operation without the prior approval of the senior Leadership management approval. Accept full responsibility for a change in policy, standards, and specifications of operations. Be committed to implementing all necessary manuals, checklists, audits, and production standards, understanding that they have been developed to enhance the brand. 3. Brand Curation Conduct a full review of all Key KPIs, customer feedback, and Market trends in Set target brands, cuisines, Barnd mix Maintain strong relationships with all F&B operators in the market Update market list of brands mix on monthly basis Develop a proposed plan and implement a business strategy plan by a quarter yearly. 4. Decision Making & Reporting Conduct Pod F&B operator's performance on a weekly-monthly basis Conduct monthly mystery shopper audits, quality audits, and service period reports Monthly P&L review Monthly action plan- Updates and areas of improvement to achieve company goals and targets. Conduct weekly meetings with stakeholders 5. H&S -Cleaning-Maintenance Ensure the H&S manual and SOPs are followed by all F&B operators across TGP operated sites. Conduct monthly H&S audit reports with the Hygiene manager and third-party audit Ensure that the deep cleaning schedule and checklists are conducted according to the calendar. Through training employees, achieve company targets in the appearance of their outlet, its sanitization, and cleanliness. Ensure that his/her outlet is impeccably clean, pleasant, and tidy. Be responsible for repairing and maintaining all equipment within an acceptable budget, using maintenance sheets and checklists, and implementing a preventive maintenance program. Ensure that the furniture and fixtures in his/her branch are clean and in good condition. Report any deterioration as quickly as possible. Keep up the equipment value after long years of use, especially kitchen equipment. 6. Guest Service Quality Ensure that all