Key Responsibilities:
Lead and oversee operations across multiple restaurant locations
Drive sales growth, profitability, and achievement of operational targets
Analyze KPIs, sales trends, and financial performance and take corrective actions
Ensure compliance with health & safety regulations, SOPs, and brand standards
Lead, coach, and develop Restaurant Managers and teams
Oversee service recovery, guest satisfaction, and complaint resolution
Monitor budgets, P&L performance, staff costs, and controllable expenses
Support annual budgeting, forecasting, and cost-control initiatives
Collaborate with Marketing on promotions and growth strategies
Lead pre-opening activities for new outlets and support expansion projects
Conduct audits, competitor analysis, and market studies
Coordinate with Culinary, IT, QA, and CX teams to enhance operations
Requirements:
Minimum 5 years’ experience in the same position (Area Manager / Multi-Unit Manager)
Proven experience managing multi-location F&B / restaurant operations
Strong financial acumen with experience in budgeting, forecasting, and P&L management
Bachelor’s Degree (Catering Science / Culinary Arts preferred)
Fluent in Arabic and English (mandatory)
Strong leadership, planning, and decision-making skills
Ability to manage pressure, multiple priorities, and operational challenges
Customer-focused mindset with a passion for hospitality