Operations Director

Job Summary

The Operations Director is responsible for overseeing the end-to-end operations of all restaurant brands and outlets within the company’s portfolio. This position ensures the highest levels of operational excellence, customer satisfaction, brand consistency, and financial performance across multiple locations. The role is pivotal in driving strategic initiatives, improving service delivery, ensuring quality standards, and leading cross-functional teams to meet business objectives.

Job Responsibilities 1

Formulate and implement short- and long-term operational strategies to support the company's vision and growth targets. Align restaurant operations with overall business objectives, including market expansion, customer engagement, and digital transformation.

Lead and manage the day-to-day operations of all restaurant outlets to ensure consistency, efficiency, and adherence to brand standards. Monitor opening hours, service flow, staff scheduling, and inventory management across locations.

Define, track, and analyze operational KPIs (sales, customer satisfaction, labor cost, food cost, table turnover, etc.) to drive continuous improvement. Take corrective actions as needed to optimize performance across all locations.

Build and mentor a strong team of Area/Regional Managers and Restaurant General Managers. Foster a high-performance culture through coaching, development plans, and succession management. Ensure leadership alignment across regions.

Manage full P&L accountability for restaurant operations, including budgeting, forecasting, revenue generation, and cost control. Optimize labor, supply chain, and overhead costs to maximize profitability without compromising service quality.

Ensure all outlets comply with local food safety laws, occupational health regulations, hygiene protocols, and internal quality assurance standards. Regularly audit restaurants and implement corrective measures as necessary.

Champion a customer-first culture across all locations. Implement guest feedback systems, mystery shopper programs, and training modules to ensure a consistent and exceptional dining experience.

Identify operational inefficiencies and lead initiatives to improve processes through innovation, automation, and technology. Introduce best practices in kitchen workflow, ordering systems, delivery integrations, and waste reduction.

Collaborate with development and project teams to plan and execute new restaurant openings, renovations, or relocations. Contribute to feasibility studies, staffing models, opening checklists, and launch campaigns.

Ensure strict adherence to internal policies, franchise agreements (if applicable), brand guidelines, and legal requirements. Act as the custodian of brand values and protect brand integrity in all operational activities.

Job Responsibilities 2

Additional Responsibilities 3

Job Knowledge & Skills

Strong leadership and team management capabilities in a multi-site environment.

Excellent financial acumen, with expertise in budgeting, cost control, and P&L management.

In-depth knowledge of restaurant operations, customer service standards, and F&B industry trends.

Strategic mindset with hands-on execution ability and excellent problem-solving skills.

ERP knowledge preferably SAP functional skills are a requirement to be successful in this role

Job Experience

Minimum 8 years working experience, 5 years in a relevant supervisory position, 2 years GCC experience is a plus

Competencies

Education