Operations Director (Restaurants)

Who they are:

My client is part of the world’s largest catering company, and are responsible for the Public Catering and Corporate Event Catering segments within the business unit.

They are the exclusive catering partner for prestigious event locations in Frankfurt, as well as serving as conference and event caterer for leading business clients.

They deliver event catering of the highest quality throughout Germany.

They serve a demanding clientele and seek to inspire them with unique offerings.

To support their ambitious goals, they are seeking an Operations Manager for their restaurants at their newest location.

What they Offer

• A secure and stable workplace
• A flat hierarchy with short decision-making processes
• Continuous innovation and opportunities for further development
• Opportunities for personal and professional growth

Responsibilities

• Oversee the operations of two full-service restaurants within the new premises.
• Implement and monitor pre-opening schedules and task lists.
• Coordinate diverse food and beverage offerings across both restaurants.
• Act as the single point of contact for the mobilisation team regarding F&B operations.
• Direct the implementation of payroll, reporting, forecasting, inventory, and budget management for F&B operations.
• Recruit, select, train, and manage employees to deliver outstanding guest services and quality products, supporting revenue and profit goals.
• Implement quality control measures for food and beverage.
• Evaluate team members and provide constructive feedback on performance.
• Assist in preparing annual budgets and adhere to the F&B departmental budget.
• Lead and support all F&B operations to achieve financial and operational targets.
• Review weekly reports and present results to the Managing Director.
• Establish and maintain effective internal controls within the F&B operation.
• Direct and oversee the development of employees, fostering a culture of continuous improvement and high standards.

What they Expect

• Minimum of 5 years’ experience in a responsible F&B management role with personnel responsibility.
• Exceptional leadership skills, including the ability to identify, hire, inspire, and develop talent.
• Strong organisational skills to ensure all F&B operations are planned and executed to a high standard.
• Proven personnel management skills, including hiring, training, and motivating employees.
• Extensive knowledge of both front-of-house (FOH) and back-of-house (BOH) processes.
• Sound business acumen and experience in budget preparation.
• Excellent oral and written communication skills with both customers and staff.
• Demonstrated success in operating a successful restaurant business, ideally across multiple locations, with the ability to set and achieve high performance standards.

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