Ops Managers- F&B Managers

Role Overview

Operations Director in the F&B Operations Department at TGP International, located in Saudi Arabia. Reports to the Country Director KSA and supervises Ops Managers and F&B Managers.

Company Overview

TGP International is a food and beverage operations, concept development, and F&B consultancy firm managing multiple projects and openings across markets.

Role Purpose

Lead food and beverage operations, develop and implement F&B strategies, manage budgets, oversee daily operations, and ensure exceptional customer satisfaction across all F&B operated sites while driving profitability and team excellence.

Key Responsibilities

F&B Operations Consultancy

• Design and implement F&B projects according to client scope of work, deliverables, project plan timeline, and resource allocation to ensure timely execution and adherence to quality standards.
• Address operational challenges through review of feasibility study costing packs, including CAPEX and OPEX review.
• Resolve customer complaints and make strategic decisions to enhance overall F&B experience.
• Work closely with cross-functional TGP teams in marketing, finance, advisory, branding, and operations to align F&B strategies with overall business objectives.
• Provide guidance and mentorship to F&B staff to foster a culture of excellence and drive operational efficiency.
• Continuously evaluate F&B processes, identify areas for improvement, and implement innovative strategies to enhance guest satisfaction and drive revenue growth.
• Engage with customers to gather feedback, conduct food tastings, and ensure service standards meet or exceed expectations.
• Present briefing workshop documents including brand standards versus current operations gap analysis, brand standards versus sequence of service gap analysis, key findings from site visits and interviews, mystery dinner scores and analysis, current KPIs performance assessment results, SWOT analysis of current operations, and initial operational recommendations.

Standard Operations Procedures

• Ensure that all policies and procedures are followed at all F&B operated sites as per TGP Operations manual.
• Never change policies, standards, or specifications without prior approval from senior leadership management.
• Accept full responsibility for any approved changes in policy, standards, and specifications.
• Commit to implementing all necessary manuals, checklists, audits, and production standards developed to enhance the brand.

Brand Curation

• Conduct full review of all key KPIs, customer feedback, and market trends in 2025–2026.
• Set target brands, cuisines, and brand mix for the market.
• Maintain strong relationships with all F&B operators in the market.
• Update market list of brands mix on a monthly basis.
• Develop proposed plan and implement business strategy plan on a quarterly basis.

Decision Making & Reporting

• Conduct Pod F&B operator performance assessments on a weekly and monthly basis.
• Conduct monthly mystery shopper audits, quality audits, and service period reports.
• Review monthly P&L reports.
• Prepare monthly action plans with updates and areas of improvement to achieve company goals and targets.
• Conduct weekly meetings with stakeholders.

Health, Safety, Cleaning & Maintenance

• Ensure H&S manual and standard operating procedures 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 deep cleaning schedule and checklists are conducted according to the calendar.
• Train employees to achieve company targets in outlet appearance, sanitization, and cleanliness.
• Ensure outlets are impeccably clean, pleasant, and tidy.
• Repair and maintain all equipment within acceptable budget using maintenance sheets and checklists.
• Implement preventive maintenance program.
• Ensure furniture and fixtures are clean and in good condition.
• Report any deterioration as quickly as possible.
• Maintain equipment value through proper care, especially kitchen equipment.

Guest Service Quality

• Ensure all guests feel welcome and receive responsive, friendly, and courteous service according to established standards across all seating areas indoors and outdoors at F&B operated sites.
• Fill in where needed to ensure guest service standards are properly met.
• Develop local loyal guest database and reply to all feedback across all social media platforms.
• Verify that guests receive food and beverage quality set by standard operating procedures from all F&B operators.
• Participate in resolving all customer complaints, no matter how minor.
• Personally visit all guests' tables to ensure they are enjoying a great experience.
• Control crowd management and traffic across all Pods and inside the food hall.
• Ensure guest feedback scores above 4.7 or above 5.0 across all social media platforms.

General Operations Management

• Oversee and coordinate activities of different departments within the organization.
• Implement business strategies to achieve organizational goals and targets.
• Collaborate with department heads to ensure effective and efficient operations across all business areas.
• Establish and maintain strong relationships with clients, partners, and stakeholders.
• Monitor and evaluate employee performance, providing guidance, coaching, and support.
• Support recruiting, selecting, training, and developing staff members.
• Conduct regular meetings and communicate goals, objectives, and policies to employees.
• Implement and enforce health and safety regulations to maintain a safe working environment.
• Identify areas for improvement and recommend solutions to enhance productivity and customer satisfaction.
• Check quality of food and beverage products received at main receiving areas per agreed brands on the market list for each Pod.
• Ensure all received products are stored in designated locations (dry store, cold rooms, freezers) properly and safely.
• Ensure all food and beverage products are consistently prepared and served according to Pod standards, cuisine recipes, portioning, cooking, and service standards.
• Conduct periodic random checks across all Pods cuisines to ensure constant flow of food and beverage items, checking expiry dates and spoiled produce.
• Maintain keen eye for detail and constant awareness of total picture within F&B operated sites.
• Supervise all processing and cooking operations through random checks across all F&B operated sites.

Financial Responsibility

• Actively participate in making F&B Operations department a profitable operation.
• Constantly find ways to maximize revenues and identify areas of improvement in cost reduction.
• Conduct responsible budgeting, financial planning, and cost control to ensure profitability.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy.
• Schedule labor as required by anticipating business activities while ensuring all positions are staffed when needed and labor cost objectives are met.
• Actively participate in defining and planning F&B Operations department budget.
• Know actual figures versus budget for sales and costs.
• Work with Country Director to obtain data needed to reduce costs and achieve preset targets.

Qualifications & Experience

• Bachelor of Science, Bachelor of Technology, or equivalent education in Luxury Hospitality Management, Culinary Arts, or related field required.
• Minimum 10 years of experience in the food services industry.
• Minimum 7 years in an operations director or equivalent position.
• Experience in multi-unit food service company or high-end casual dining venue preferred.

Skills & Competencies

• Strong leadership abilities with ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to collaborate with colleagues, employees, and external stakeholders.
• Proven problem-solving and decision-making skills.
• Exceptional time management and organizational skills.
• Sound business acumen with comprehensive understanding of operational aspects.
• Proficiency in business software applications, including productivity tools, project management software, and financial analysis software.
• Ability to work well under pressure and adapt to changing circumstances.
• Strong analytical skills to assess data and make data-driven decisions.
• Attention to detail and commitment to high-quality standards.
• Ability to multitask and manage multiple priorities simultaneously.
• Expertise in EPOs.
• Expertise in P&L reporting.
• Local and international competitor knowledge of food and beverage products.
• Specific brand cuisine and service standards knowledge.
• Restaurant marketing promotions expertise.
• Ability to read and analyze financial reports including P&L and cost control reports.
• Recruiting, disciplinary, training, coaching, and development abilities.
• Budgeting and forecasting expertise.
• Knowledge of KSA labor laws and dispensary procedures.
• Report and presentation preparation skills.
• Team member evaluation skills.

Additional Information

Benefits

• Five-day work week: Standard Monday to Friday schedule.
• Hybrid work arrangement: Three days in office and two days working remotely.
• Incentive plan: Company incentive scheme offering up to 10% (5% for introductions and 5% for successful closures).
• Annual leave: 22 working days of paid annual leave, excluding weekends.
• Remote work flexibility: One additional week per year to work remotely from home country, which can be combined with up to two consecutive weeks of annual leave.

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