OPERATIONS DIRECTOR - MULTI-VENUE

Job Summary

The Operations Director leads TGP International's food and beverage operations across a multi-site, multi-location portfolio, covering venues that TGP owns and operates, venues that TGP operates or manages on behalf of clients, and the F&B operations consultancy delivered to clients on new projects and openings. Every site is run to the same operating principles, standards and disciplines regardless of ownership.

This is a commercially creative role first. The Operations Director is expected to grow revenue: to find, test and scale new income streams, to improve trading performance in existing venues, and to bring ideas that make each site more compelling to its market. That sits alongside full accountability for profit and loss, operating standards, guest experience, brand curation and compliance across the portfolio, and for the leadership and development of the venue teams.

The role requires regular travel between venue and project locations, with regional and international travel as required. As part of the management team, the Operations Director contributes to company policy and maintains open communication with the Country Director and the company support office.

Duties/Responsibilities:

Required Skills/Knowledge/Abilities:

1. →Commercial creativity: a demonstrable track record of generating ideas that turned into revenue.
2. →Strong revenue and margin instincts, including menu engineering, pricing, promotions and yield management.
3. →Strong leadership ability, with the capacity to motivate and develop teams across multiple locations.
4. →Excellent communication and interpersonal skills with colleagues, employees, clients and external stakeholders.
5. →Sound business acumen and commercial judgement across all operational aspects.
6. →Proven problem solving and decision making under pressure and with incomplete information.
7. →Ability to read and analyse financial reports, including P&L, cost control and labour reports.
8. →Budgeting and forecasting.
9. →Contract and agreement literacy, including authority limits, approval thresholds and reporting obligations.
10. →Multi-site planning, prioritisation and time management, including the discipline to manage by exception.
11. →Strong analytical skills to assess data and make evidence-based decisions.
12. →EPOS and hospitality systems, together with productivity, project management and financial software.
13. →Local and international competitor knowledge of food and beverage products.
14. →Specific brand cuisine and service standards.
15. →Restaurant marketing, promotions and activation.
16. →Recruitment, training, coaching, development, evaluation and disciplinary ability.
17. →Working knowledge of labour law and disciplinary procedures in the markets of operation.
18. →Preparing reports and presentations.
19. →Attention to detail and commitment to maintaining high quality standards.
20. →Ability to work well under pressure, adapt to changing circumstances and travel frequently.

Qualifications and Education Requirements

1. →A Bachelor's degree or equivalent qualification in hospitality management, culinary arts, business or a related field.
2. →Fluent written and spoken English. A second language relevant to the market of operation is an advantage.
3. →Eligible to work in the market of appointment and able to travel regularly to venue and project locations.

Work Experience

1. →A minimum of 10 years in the food services industry, including at least 5 years at Operations Director or equivalent multi-site leadership level.
2. →Proven experience running a multi-unit or multi-venue portfolio, with demonstrable profit and loss ownership.
3. →Evidence of delivering revenue growth: like-for-like sales improvement, spend per head growth, or new income streams built and scaled.
4. →Experience of concept development, new formats or new revenue propositions taken from idea to trading.
5. →Experience operating or managing venues on behalf of third-party owners, alongside directly owned operations.
6. →Experience of new openings and mobilisation, from pre-opening through to post-opening stabilisation.
7. →Experience in a multi-unit food service company, food hall, or high-end casual dining environment is preferred.
   
   
   Please send your email to:
   Ryan.Waddell@tgpinternational.com