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Head Of Operations-Hospitality

Date: 22-Jan-2023

Location: QA

Company: Power International Holding

Job Summary

Drives Operational Excellence and ensure smooth running of operations for the whole division and implementbest practice solutions to achieve operational and sales objectives. Lead the development and implementationof all operational policies, objectives, and initiatives. The Head of Operations create, implement, and drive thesuccessful execution of functional strategies that align with the brand’s vision and objectives. Responsible forthe effective hospitality operational management to achieve and exceed revenue and guest satisfaction targets.

Job Responsibilities 1

Principal Accountabilities

Drives business to improve current profitability.

Implements effective operational processes to ensure maximum efficiency.

Directs long-term and short-term strategic planning and budget development to support strategic businessgoals.

Plans, directs and coordinates the service delivery of all operational departments in order to meet andexceed guest expectations.

Manages the Operations Teams to reach long-term professional objectives.

Job Responsibilities 2

Operations Management

Maintain high level of customer satisfaction and improve service delivery. Continuously investigate andrecommend ways to reduce costs, maximize resources and improve quality of service.

Ensure that costs are controlled throughout the operational departments and results are analyzed regularlyto highlight problem areas and take appropriate action.

Work collaboratively with all department managers to make sure operations are running smoothly.

Works in conjunction with the General Manager to actively manage key restaurant issues (including cost;customer service; refurbishment).

Ensures timely response to guest feedback in order to achieve positive outcomes and high levels ofcustomer satisfaction.

Oversee the restaurants’ entire operations and maintenance activities.

Coordinates the day to day operations and strategy of the restaurants through regular site visits, effectivecommunication and implementation of policies and procedures.

Ensure that cost controls are effectively executed on a consistent basis, including but not limited to foodvariance, supplies, and repairs and maintenance. Quickly identify problem areas and ensure that acorrective action plan is implemented to address gaps in performance, resulting in fixing the problem.

Create action plans and strategies across the estate to increase sales, improve efficiency and develop theteams in all outlets.

Ensures operational excellence of the organization related to Front of the House (FOH), FleetManagement, Facility Management and Food Safety.

Responsible for the overall food and beverage development in all restaurants to enhance brand imagethrough continuous brand development and initiatives.

Responsible for the conceptual development of front of the house and back of the house, kitchenproduction design, F&B concepts and food counters, outlets, menus and touch book for each brands.

Leads the development brand identity to ensure that all employees, channels and external parties arebrand compliant with brand standards.

Continue to drive the enhancement of menu engineering and schedule review twice a year that will ensurein providing the highest levels of customer satisfaction in coordination with Head of Concept and BrandDevelopment.

Coordinates the design, selection process and purchase of food and beverage supplies and equipment(OS&E) locally and globally in partnership with Procurement Team, to ensure that kitchen equipment,furniture, cutleries, crockeries, plates and other restaurant items are in line with the branding.

Supporting the GM architecture and interior design teams with F & B operational requirements.

Works with Openings Support team to ensure all F&B related critical path items are accurate andmaintained.

Works with Marketing team to produce toolkits and resources, logo development and graphic design,promotional materials including food promotion, inhouse visuals (menu, posters, interior design.), uniformdesign, and more.

Directs and ensures the grooming of the house current competencies are align with the brand identity andrequirements

Additional Responsibilities 3

Job Knowledge & Skills

Professional client management

In-depth knowledge of the hospitality / leisure / service sector/restaurant industry operations

Business Acumen

Knowledge costing skills, P&L knowledge, financial control procedures and labor controls

Knowledge of policies and procedures and internal controls

Knowledge of Technical Training Programs and Initiatives

Facilities Management

Job Experience

Total 18 year(s)

On Job 9 year(s)

GCC 5 year(s)


Budgeting L4
Building and Managing Teams L4
Creates Strategy - Proficient
Develops Future Leaders - Proficient
Drives Performance - Proficient
Performance Management System L4
Risk Management L4
Vendor Management L4


Bachelor's Degree in Food and Beverage related course
Master's degree in Business Administration or Hospitality