F&B Operations Director

About the role

The F&B Operations Director will provide overall operational and commercial leadership across a portfolio of restaurant concepts. Working closely with restaurant leaders, culinary teams and other business functions, you will ensure each establishment delivers a consistently strong guest experience while meeting its commercial and operational objectives. This hands‑on role combines strategic oversight with on‑site engagement.

Key responsibilities

• Provide leadership and operational direction across multiple F&B establishments, partnering with Restaurant Managers, Executive Chefs and functional leaders.
• Develop annual operating plans, budgets and commercial priorities for the restaurant portfolio.
• Own restaurant performance, including revenue, profitability, operating expenses, food costs, labour productivity and inventory management.
• Analyse business performance and identify opportunities to improve margins, operational efficiency and overall restaurant performance.
• Maintain consistently high standards across service delivery, food quality, guest experience and day‑to‑day operations.
• Partner with culinary leadership on menu development, product quality and strengthening the overall dining proposition.
• Establish and continuously improve operating procedures and standards across the portfolio.
• Develop restaurant leadership capabilities through coaching, performance management and sharing best practices.
• Collaborate with marketing teams on initiatives to increase traffic, customer engagement and revenue.
• Partner with internal stakeholders and external vendors such as procurement, maintenance and operational support.
• Ensure compliance with food safety, hygiene, licensing and operational requirements.
• Review restaurant performance regularly and provide recommendations and action plans.
• Support new initiatives and projects related to the continued development of the group’s F&B operations.

Required profile

• Significant experience in food & beverage, restaurant or hospitality operations.
• Proven responsibility for business and operational performance.
• Experience overseeing multiple concepts or establishments.
• Strong analytical ability to drive margin and efficiency improvements.
• Demonstrated leadership in coaching and developing restaurant teams.
• Ability to work hands‑on and collaborate across functions.

Required skills