Operations Director – Food & Beverage

Location: Bahrain
Salary: BHD 3,000–4,000 per month (approximately USD 7,900–10,600)
Industry: Food & Beverage / Restaurant Operations
Employment Type: Full-Time

The Opportunity

We are seeking an accomplished Operations Director to join a prominent F&B business in Bahrain, with responsibility for overseeing a portfolio of restaurant brands and locations.

This senior appointment requires an experienced hospitality professional who can combine commercial expertise with effective operational leadership. The successful candidate will be instrumental in strengthening business performance, maintaining excellent service standards and ensuring the efficient management of multiple restaurant operations.

Working closely with the CEO, the Operations Director will have considerable responsibility for financial results, operational improvements, people development and the successful delivery of the group's wider business objectives.

Candidates must demonstrate extensive senior management experience within the restaurant/F&B industry, alongside a strong understanding of the MENA market. Experience outside the F&B sector will not be considered.

Key Responsibilities

Multi-Site Operations Management

• Direct the day-to-day performance of a diverse portfolio of restaurant concepts, ensuring operational consistency across all locations.

• Provide guidance and direction to General Managers and senior operational personnel, establishing clear performance expectations.

• Regularly assess restaurant performance, identifying areas requiring improvement and implementing practical solutions.

• Coordinate the introduction of new menus, operational processes and business initiatives across the restaurant portfolio.

• Maintain a consistent approach to service excellence, product quality and the overall guest experience.

Commercial & Financial Management

• Assume responsibility for the financial success of the restaurant portfolio, with a particular focus on revenue generation, profitability and expenditure.

• Prepare and oversee operational budgets, financial projections and planned investment requirements.

• Evaluate individual restaurant results, market conditions and competitor activity to identify commercial opportunities.

• Work alongside the finance function to assess financial performance and address areas of underachievement.

• Introduce effective measures to improve cost efficiency, including food expenditure, staffing costs and other controllable expenses.

Leadership & Team Development

• Oversee the recruitment, development and performance of General Managers and senior restaurant leadership teams.

• Establish a strong management structure capable of supporting both existing operations and future expansion.

• Promote a culture of accountability, employee engagement and continuous professional development.

• Implement effective succession planning and retention strategies to maintain stability across the business.

• Manage senior-level performance reviews and support key people-related decisions.

Quality, Standards & Compliance

• Ensure all restaurant locations operate in accordance with applicable health, safety and food hygiene regulations.

• Maintain high standards of restaurant presentation, cleanliness, food preparation and customer service.

• Review internal operational procedures and ensure their consistent application throughout the business.

• Oversee regular quality assessments and operational inspections, addressing any areas of non-compliance.

Business Development & Strategic Planning

• Contribute to the development of operational plans that support the organisation's long-term commercial ambitions.

• Play an active role in restaurant expansion projects, new site openings and refurbishment initiatives.

• Identify opportunities to streamline processes, enhance customer satisfaction and strengthen overall business profitability.

• Provide senior leadership with operational insights, performance updates and recommendations.

• Remain informed of changing consumer preferences, market developments and competitor positioning across the region.

Candidate Profile

• A strong background in senior F&B operations management within the MENA region is mandatory.

• At least 7 years of progressive experience within the restaurant industry, including a minimum of 3 years overseeing multiple brands or restaurant locations at a senior management level.

• Previous experience in an Operations Director, Regional Operations Director, Head of Operations or comparable senior F&B leadership position.

• Demonstrable experience managing multi-unit restaurant businesses within casual dining, quick-service or full-service restaurant environments.

• Strong financial capabilities, including full P&L accountability, budgeting, forecasting and commercial performance management.

• A successful track record of improving restaurant profitability, operational standards and overall business efficiency.

• Proven ability to manage, motivate and develop senior management teams across multiple locations.

• Sound knowledge of restaurant management systems, stock control processes and operational reporting.

• Excellent communication, analytical and strategic decision-making abilities.

• Flexibility to travel between restaurant locations and accommodate operational business requirements.

• A relevant degree in Hospitality Management, Business Administration or a related discipline would be advantageous.

Essential Experience

Please note that this position requires significant, directly relevant senior leadership experience within the Food & Beverage sector, together with a proven track record of operating in the MENA region.

Candidates whose professional background is primarily within other industries, or who lack the required senior-level restaurant operations experience, will not be considered.

REF:CH220775