F&B Multi-Unit Manager

Key ResponsibilitiesOversee the daily operations and overall performance of multiple assigned outlets.Conduct frequent outlet visits to assess service, food quality, cleanliness, team performance, and overall operational standards.Remain flexible and mobile between outlets, providing hands-on support wherever operational attention is required.Conduct operational audits, identify gaps, implement corrective action plans, and ensure timely follow-up.Monitor key outlet KPIs, including sales, profitability, food cost, labor cost, wastage, inventory variance, and guest satisfaction.Work closely with Restaurant Managers to improve outlet performance, resolve operational challenges, and maintain accountability.Coach and develop outlet leadership teams to strengthen performance, service standards, and team management.Ensure consistent implementation of company SOPs, brand standards, food safety, hygiene, and operational procedures across all locations.Review guest feedback and complaints, identify recurring issues, and ensure appropriate corrective actions are implemented.Monitor staffing, inventory, maintenance, and operational requirements to ensure outlets are properly supported.Ensure promotions, menu launches, events, and company initiatives are correctly implemented across assigned outlets.Coordinate with HR, Finance, Procurement, Marketing, and other departments to resolve outlet requirements and improve operations.Prepare regular performance reports highlighting outlet results, operational concerns, action plans, and recommendations to management.Support new outlet openings and other operational projects when required.Skills & QualificationsValid UAE driving license is highly preferred.Strong understanding of sales, profitability, food cost, labor cost, inventory, and operational KPIs.Proven ability to identify operational gaps and implement effective corrective actions.Strong team leadership, coaching, and performance management skills.Excellent problem-solving and decision-making abilities.Strong understanding of guest service, food quality, and F&B operational standards.Knowledge of food safety, hygiene, and HACCP requirements.Strong communication, organization, and reporting skills.Ability to manage multiple locations and priorities simultaneously.Flexibility to support operations during weekends, public holidays, and peak periods when required.