Operations Director - Food & Beverage

Overview

The Operations Director is tasked with steering the operational, commercial, and financial success of the business. This leadership role demands oversight of profit and loss performance, ensuring operational excellence, and nurturing key relationships to foster business expansion and enhance brand value.

Key Duties and Responsibilities

• Formulate and implement business strategies aimed at sustainable growth, enhanced profitability, and expanding market presence.
• Drive revenue generation and meet operational performance targets.
• Spot and capitalize on new growth avenues including store launches, market development, and operational improvements.
• Collaborate on long-term planning, budgeting, and forecasting activities.
• Oversee the business P&L, closely tracking sales, profit margins, labor, food costs, operating expenses, and cash flow.
• Champion margin improvement, boost operational efficiency, and maximize financial returns.
• Work jointly with finance teams and franchise partners to review performance and apply corrective strategies.
• Present detailed business performance reports to senior management and brand principals.
• Coordinate with multiple departments such as Marketing, Supply Chain, Procurement, HR, Finance, IT, and Training to ensure smooth execution of initiatives including promotions, product launches, and digital projects.
• Promote innovation, adoption of technology, and continual process enhancement.
• Guarantee adherence to brand guidelines, operational protocols, quality standards, and customer service excellence.
• Keep management and brand leadership informed on operational metrics, sales, profitability, and growth strategies.
• Oversee brand operation audits and harmonize local operations with overarching brand strategies.

Leadership Skills

• Strategic mindset
• Focus on results
• Customer-centric approach
• Effective decision-making
• Accountability in leadership
• Resilience and adaptability
• Collaboration across teams
• Clear communication and persuasion skills
• Continuous improvement focus
• Executive presence

Qualifications and Experience

• A minimum of 10 to 15 years' experience in food & beverage, hospitality, or similarly scaled multi-outlet businesses, including at least 5 years in senior management roles.
• Proven expertise managing operations, financial performance, revenue growth, cost efficiency, and improving operational systems.
• In-depth knowledge of restaurant operations, maintaining brand standards, delivering service excellence, and creating outstanding customer experiences.
• Experience collaborating with brand principals, senior stakeholders, and cross-departmental teams.
• Strong commercial insight with ability to craft strategies, interpret performance metrics, and pinpoint growth potential.
• Demonstrated leadership of large teams, fostering a culture of responsibility and high achievement.
• Exceptional skills in communication, stakeholder engagement, negotiation, and influence.
• Robust competency in problem-solving, decision making, and managing organizational change.
• Aptitude to thrive in fast-moving environments and juggle multiple priorities efficiently.
• Preferred educational background includes degrees in Business Administration, Hospitality Management, Food & Beverage Management, or related fields.