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

• 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.
• 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.
• 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.
• Providing guidance and mentorship to F&B staff, fostering a culture of excellence, and leading by example to drive operational efficiency and team performance.
• 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.
• Technical or Customer-Facing Responsibilities : Engaging with customers to gather feedback, conducting food tastings, and ensuring that service standards meet or exceed customer expectations.
• Responsible for TGP Deliverables for different projects that vary based on Clients SOW :

Responsible for TGP Deliverables for different projects that vary based on Clients SOW :

2. Maintaining Standard Operations Procedures

3. Brand Curation

4. Decision Making & Reporting

5. H&S -Cleaning-Maintenance

6. Guest Service Quality

7. General Ops Management

Overseeing and coordinating the activities of different departments within the organization.

Implement business strategies to achieve organizational goals and targets.

Collaborate with department heads to ensure effective and efficient operations across all business areas.

Establish and maintain strong relationships with clients, partners, and stakeholders.

Monitor and evaluate the performance of employees, providing guidance, coaching, and support as needed.

Support in recruiting, selecting, training, and developing staff members.

Conduct regular meetings and communicate goals, objectives, and policies to employees.

Implementing and enforcing health and safety regulations to maintain a safe working environment.

Identify areas for improvement and recommend solutions to enhance productivity and customer satisfaction.

He / she is responsible for checking the quality of the food and beverage products received at the main receiving areas per the agreed brands on the market list for each pod.

Ensure all Received products are stored in their designated locations (dry store, cold rooms, and freezers) properly and safely.

Ensure that all food and beverage products are consistently prepared and served according to the Pods standards cuisine recipes, portioning, cooking, and service standards.

Periodically random checks across all Pods cuisines ensure a constant flow of food and beverage items. (check expiry dates, spoiled produce, and report as necessary)

Have a keen eye for detail and be constantly aware of the “total picture” within the F&B Operated sites by TGP

Supervise all processing and cooking operations by doing random checks across all F&B Operated sites.

8. Financial Responsibility

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