The Operations Manager is responsible for the end-to-end management of the central kitchen, overseeing food production, food safety compliance, procurement and inventory, staffing, cost control, and distribution to outlets and clients. The role ensures that the facility operates efficiently, safely, and profitably while consistently delivering products that meet quality standards, volume requirements, and delivery schedules, in full compliance with Dubai Municipality regulations.

Key Responsibilities

Production & Operations Management

• Plan, organise, and supervise daily production schedules to meet outlet and client demand while optimising capacity, yields, and labour utilisation.
• Coordinate with the culinary team on menu planning, recipe standardisation, portioning, and batch production processes.
• Monitor production KPIs (output volumes, wastage, yield, downtime, on-time dispatch) and implement corrective actions.
• Develop, document, and continuously improve standard operating procedures (SOPs) across all kitchen sections.

Food Safety & Regulatory Compliance

• Ensure full compliance with the Dubai Municipality Food Code, HACCP requirements, and all applicable UAE food safety regulations.
• Act as (or supervise) the certified Person In Charge (PIC) as required by Dubai Municipality, ensuring valid certifications across the team.
• Oversee hygiene standards, cleaning schedules, pest control, temperature logs, traceability records, and internal audits.
• Lead preparation for Dubai Municipality inspections and third-party audits (e.g., HACCP / ISO 22000), closing any non-conformities.

Procurement, Inventory & Cost Control

• Manage procurement planning, supplier selection, and receiving procedures in line with quality and food safety specifications.
• Control inventory levels, stock rotation (FIFO/FEFO), and storage conditions to minimise wastage and stock-outs.
• Prepare and manage the operational budget; monitor food cost, labour cost, and overheads against targets.
• Analyse variances and implement cost-reduction initiatives without compromising quality or safety.

Logistics & Distribution

• Oversee packing, dispatch, and temperature-controlled delivery of finished products to outlets/clients on schedule.
• Coordinate delivery routes, vehicle maintenance, and cold-chain integrity from kitchen to point of delivery.

People Management

• Recruit, train, schedule, and evaluate kitchen and operations staff; build a culture of accountability, safety, and teamwork.
• Conduct regular training on food safety, SOPs, and equipment use; maintain training records.
• Manage shift rosters, overtime, and leave planning to ensure continuous operations.

Facility, Equipment & HSE

• Ensure preventive maintenance of kitchen equipment, refrigeration, and utilities; manage service contracts and breakdowns.
• Enforce occupational health and safety standards, fire safety readiness, and incident reporting procedures.

• Bachelor's degree or diploma in Hospitality Management, Culinary Arts, Food Science, Business Administration, or a related field.
• Minimum 5 years of progressive experience in food production operations, with at least 2 years in a supervisory or managerial role within a central kitchen, catering facility, or high-volume F&B operation.
• Experience with Dubai Municipality food safety requirements and inspection processes is strongly preferred.
• Proficiency in inventory/ERP systems and MS Office (Excel in particular); experience with production planning tools is an advantage.
• UAE experience preferred; valid UAE driving licence is an advantage.
• Strong leadership and people-management skills with the ability to motivate multicultural teams.
• Excellent planning, organisation, and problem-solving abilities in a fast-paced, deadline-driven environment.
• Commercial acumen with strong command of food cost, labour cost, and P&L drivers.
• Rigorous attention to hygiene, quality, and detail.
• Effective communication in English (written and spoken); Arabic or other languages are an advantage.