Ops Managers- F&B Managers

 Report to:    Country Director KSA

 Subordinate:Ops Managers- F&B Managers

Job Summary

 If you are a dynamic and result-driven professional, we have an exciting opportunity for you as Operations Director. The Operations Director at TGP leads our food and beverage operations, concept development, F&B Ops consultancy for new projects and openings. The successful candidate will be responsible for developing and implementing F&B strategies, managing budgets, and overseeing daily operations to ensure exceptional customer Key responsibilities include leading and coaching the team, monitoring KPIs, maintaining relationships with stakeholders and Clients, Brand Curation, and ensuring quality control. The manager oversees multiple projects, focusing on profitability and smooth operations while developing the team to achieve high customer satisfaction. Additionally, as part of the management team, contribute to company policies and maintain open communication with the management team, the Country Director, and the company support office.

Duties/Responsibilities:

1.      F&B Ops Consultancy

1. You will be responsible for designing and implementing F&B projects as per Clients Scope of work and deliverables, project plan timeline and resource allocation ensuring timely execution and adherence to quality standards.
2. Involves addressing operational challenges, Review of Feasibility Study Costing pack: CAPEX & OPEX review resolving customer complaints and making strategic decisions to enhance the overall F&B experience.
3. Working closely with cross -Functional TGP team marketing, finance, advisory, branding and operations teams to align F&B strategies with overall business objectives and ensure seamless integration of F&B services.
4. Providing guidance and mentorship to F&B staff, fostering a culture of excellence, and leading by example to drive operational efficiency and team performance.
5. Process Improvement and Innovation: Continuously evaluating F&B processes, identifying areas for improvement, and implementing innovative strategies to enhance guest satisfaction and drive revenue growth.
6. Technical or Customer-Facing Responsibilities: Engaging with customers to gather feedback, conducting food tastings, and ensuring that service standards meet or exceed customer expectations.
7. Responsible for TGP Deliverables for different projects that vary based on Clients SOW:

-        Present a briefing workshop document to include:

-        Brand standards vs current operations gap analysis 

-        Brand standards vs Sequence of Service gap analysis

-        Analysis of key findings (from site visits & interviews)

-        Mystery Dinner scores & analysis

-        Current KPIs performance assessment results

-        SWOT Analysis of current operations

-        Initial Operational recommendations

TGP International Employee Benefits:

Five-Day Work Week: Standard Monday to Friday schedule.

Hybrid Work Arrangement: Three days in the office and two days working remotely.

Incentive Plan: Company incentive scheme offering up to 10%—5% for introductions and 5% for successful closures.

Annual Leave: 22 working days of paid annual leave, excluding weekends.

Remote Work Flexibility: One additional week per year to work remotely from your home country, which can be combined with up to two consecutive weeks of annual leave.

Coaching & Mentoring: Structured professional development through a dedicated coaching and mentoring program.

Annual Company Gathering: A global team event bringing together employees from all offices.

Employee Recognition Program: Regular recognition initiatives celebrating outstanding performance and contributions.