# Job Announcement: Popular Restaurant Operations Manager

Job Title: Restaurant Operations Manager
Sector: Saudi Popular Restaurants and Cuisine
Location: Riyadh – Kingdom of Saudi Arabia
Employment Type: Full-time

## About the Job

We are seeking a professional Operations Manager with hands-on experience in managing and operating popular restaurants. The candidate must have the ability to efficiently manage all daily operations, lead the staff, control costs, improve product and service quality, and achieve sales and profitability targets.

The Operations Manager is responsible for full oversight of the workflow from receiving raw materials to delivering the order to the customer, while ensuring compliance with quality and food safety standards to achieve maximum operational and financial efficiency.

## First: Key Tasks and Responsibilities

### 1. Daily Operations Management

* Full supervision of all restaurant operational processes and ensuring readiness before opening.
* Developing daily and weekly operational plans and distributing tasks among departments.
* Monitoring workflow during peak periods to ensure fast order preparation and delivery.
* Monitoring the quality of food served, ensuring consistency in taste, quantities, and portion sizes.
* Ensuring adherence to approved recipes and preparation and presentation standards.
* Addressing operational issues and complaints immediately and effectively.
* Creating written Standard Operating Procedures (SOPs) for all operations.
* Improving work methods to reduce waste and increase productivity.

### 2. Kitchen and Production Management

* Supervising the preparation and cooking processes for Kabsa, Saleeg, and other items.
* Coordinating with the Chef and Kitchen Supervisor to determine production quantities based on demand forecasts.
* Monitoring the quality of rice, meat, poultry, and other ingredients before and after cooking.
* Standardizing recipes, ingredients, and weights to ensure consistency in quality and cost.
* Monitoring preparation, cooking, storage, and presentation times.
* Organizing work between preparation, cooking, packaging, and delivery.
* Monitoring temperature, cooling, and storage according to food safety regulations.
* Reducing production waste, spoilage, and returns without compromising quality or availability.

### 3. Purchasing and Inventory Management

* Preparing daily and weekly requirement plans for raw materials.
* Supervising purchase orders and coordinating with suppliers.
* Comparing prices and quality and negotiating the best commercial terms.
* Ensuring receipt of quantities and specifications as agreed.
* Monitoring inventory and applying the FIFO/FEFO (First-In-First-Out / First-Expired-First-Out) system.
* Conducting periodic and surprise inventories and reconciling physical stock with records.
* Monitoring consumption of rice, meat, poultry, oils, and operational supplies.
* Limiting waste, theft, and unnecessary purchases.
* Setting minimum and maximum stock levels to prevent shortages or overstocking.

### 4. Cost Management and Profitability

* Preparing and monitoring the operational budget in coordination with management.
* Monitoring food and raw material costs for each item.
* Monitoring labor costs, operational expenses, utilities, and packaging.
* Analyzing profit margins for each product and identifying the most and least profitable items.
* Separately monitoring costs of direct orders and food delivery app orders.
* Monitoring discounts, promotions, complimentary meals, waste, and returns.
* Reviewing variances between actual consumption and theoretical consumption based on approved recipes.
* Preparing periodic reports on sales, costs, expenses, and profitability.
* Suggesting corrective actions when costs rise or profit margins fall.
* Participating in pricing and offer preparation based on costs, demand, and competition.

### 5. Staff and Human Resources Management

* Participating in selecting and hiring kitchen, service, cashier, and delivery staff.
* Preparing shift schedules, vacations, and duty rosters according to workload.
* Defining responsibilities and authorities for each employee and supervisor.
* Monitoring attendance, discipline, and productivity.
* Training staff on operational procedures, quality, and customer service.
* Evaluating performance and setting clear KPIs for each department.
* Handling disputes and operational violations according to facility policies.
* Escalating hiring and training needs to management.
* Building a disciplined team and reducing employee turnover.
* Monitoring compliance with labor laws and relevant regulatory requirements in coordination with the concerned department.

### 6. Sales and Customer Service

* Monitoring daily, weekly, and monthly sales to achieve set targets.
* Analyzing the number of invoices, average invoice value, and sales per channel.
* Monitoring service levels, customer waiting times, and order accuracy.
* Supervising cashiers and reconciling sales, collections, cancellations, and returns.
* Monitoring delivery app orders and ensuring accurate preparation and delivery.
* Handling customer reviews, complaints, and feedback from delivery platforms.
* Proposing promotional offers that increase sales without harming profitability.
* Studying reasons for declining sales and proposing solutions.
* Coordinating with marketing to improve the customer experience and increase return visits.

### 7. Quality, Food Safety, and Regulatory Compliance

* Ensuring compliance with municipal requirements and relevant regulatory bodies.
* Monitoring the cleanliness of the kitchen, dining area, warehouses, and prep areas.
* Ensuring safe food handling, storage, and transport.
* Monitoring raw material expiry and supplier safety.
* Ensuring implementation of cross-contamination and pest control procedures.
* Monitoring personal hygiene and professional uniform standards for employees.
* Overseeing daily checklists and temperature and cleaning logs.
* Monitoring the maintenance of kitchen equipment, hoods, cooling, and freezing units.
* Addressing inspection observations and closing out violations and corrective actions.
* Monitoring license and permit requirements in coordination with relevant authorities and management.

### 8. Asset and Maintenance Management

* Monitoring the status of kitchen equipment, ovens, cooling/AC units, and ventilation systems.
* Establishing a preventive maintenance schedule and addressing breakdowns.
* Monitoring electricity, water, and gas consumption.
* Preserving assets and equipment and minimizing damage and misuse.
* Monitoring cash and inventory floats and ensuring proper handover procedures.
* Coordinating with maintenance, cleaning, and pest control service providers.

### 9. Reporting and Administrative Control

* Preparing a daily operations report including sales, invoices, average invoice value, waste, and notes.
* Preparing a weekly report on staff performance, inventory, quality, and operational issues.
* Preparing a monthly report on revenue, costs, expenses, and operational results.
* Monitoring performance indicators and comparing them to targets.
* Documenting recurring issues, treatment plans, and the responsible party for execution.
* Providing practical recommendations to management to improve efficiency and profitability.
* Ensuring data and record accuracy, avoiding reliance on unverified estimates.

## Second: Required Qualifications and Experience

* At least 5 years of practical experience in restaurant operations, preferably in Saudi popular restaurants.
* At least 2–3 years of experience in an Operations Manager or Restaurant Manager position with comprehensive responsibilities.
* Proven experience in operating restaurants serving Kabsa, rice, meat, chicken, or similar products.
* Proven experience in team management, purchasing, inventory, and cost control.
* Strong understanding of food costing, profit margins, and break-even points.
* Experience with Point of Sale (POS) systems, inventory software, and operational reports.
* Proficiency in Excel, reporting, and sales data analysis.
* Practical knowledge of food safety requirements and restaurant-related regulations in Saudi Arabia.
* High leadership and organizational skills, with the ability to make decisions and solve problems.
* Ability to work in the field, follow up on details, and handle work pressure.

## Third: Key Performance Indicators (KPIs) for Evaluation

* Achievement of approved sales and profitability targets.
* Keeping food and labor costs within the target budget.
* Reducing waste, spoilage, and inventory variances.
* Consistency in food quality and adherence to weights and recipes.
* Speed of order preparation and delivery accuracy.
* Level of customer satisfaction, reviews, and complaints.
* Accuracy of inventory, reports, and financial reconciliation.
* Compliance with food safety, hygiene, and regulatory requirements.
* Staff productivity, discipline, and reduction of turnover.
* Adherence to the maintenance plan and reduction of breakdowns and downtime.

## Fourth: Additional Requirements

* Providing real-world examples of operational or financial results achieved in previous roles.
* Willingness to work in the field inside the restaurant and follow up on shifts based on operational requirements.
* A firm and organized leadership personality, with the ability to build a team and take responsibility.
* Honesty and transparency in handling cash, inventory, and purchases.
* Experience in restaurant openings, branch development, or improving operational procedures is preferred.

## Fifth: Application Process

Please send your CV, specifying:

1. Number of years of experience in restaurant management and operations.
2. Types of restaurants previously worked at and the scale of operations.
3. Number of employees and branches previously supervised.
4. Key results achieved in cost reduction, sales growth, or profitability improvement.
5. Expected salary and availability to start.

We are looking for an Operations Manager who makes a tangible difference in operational quality and profitability, and who can manage the restaurant using data, systems, and results, rather than just daily supervision.