Operations Manager i/c Culinary & Service

We are currently seeking for ambitious, dynamic, self motivated Food & Beverage professionals who assist to organize and direct a team that develops top quality of food & beverage products, with prompt, accurate and personalized service.

As the Operations i/c of Culinary and Service at Hamilton’s Gastropub, you will oversee both the culinary operations and the front-of-house service, ensuring a seamless and exceptional dining experience for our guests. Your leadership will be pivotal in maintaining the gastropub's reputation for quality food and outstanding service.

Key Responsibilities

Culinary Operations

• Lead the kitchen team in preparing and presenting high-quality British and American dishes.
• Develop and update menus in collaboration with the Executive Chef, reflecting seasonal ingredients and guest preferences.
• Ensure compliance with health, safety, and hygiene standards in the kitchen.
• Manage kitchen inventory, ordering, and cost control.
• Train and mentor kitchen staff, fostering a culture of excellence and continuous improvement.

Front-of-House Service

• Supervise the dining area to ensure guests receive prompt and courteous service.
• Coordinate with service staff to maintain a cohesive and efficient operation.
• Handle guest inquiries, feedback, and complaints professionally, striving for guest satisfaction.
• Implement service standards and procedures to enhance the overall guest experience.
• Organize staff schedules, ensuring adequate coverage during peak hours.

Team Management

• Recruit, train, and mentor both kitchen and service staff, fostering a culture of excellence, teamwork, and continuous improvement.

Financial Oversight

• Manage budgets, control costs, and implement strategies to achieve revenue targets and profitability.

Inventory and Procurement

• Oversee inventory management, supplier relationships, and procurement processes to ensure quality and cost-effectiveness.

Compliance and Standards

• Ensure adherence to company policies, industry standards, and legal requirements related to food safety, hygiene, and employment.

Qualifications

• Proven experience in both culinary and front-of-house roles within a high-volume restaurant or gastropub.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Knowledge of food safety regulations and best practices.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Culinary degree or equivalent certification is preferred

Education, Qualifications & Experiences

You must be a college / university degree graduate with a minimum of two years experiences in a similar role with preferable previous experiences in the Middle East. You should be a computer literate with effective communication skills and an excellent command of written and spoken English.

Knowledge & Competencies

The ideal candidate will be a hands-on professional with a solid food & beverage background and the passion for quality and excellence. You will be creative and eager to share your desire to achieve highest quality service standards with guests and team members and you should possess following competencies:

Understanding Hotel Operations
Effective Communication
Planning for Business
Supervising People
Understanding Differences
Supervising Operations
Teamwork
Adaptability
Customer Focus
Drive for Results