The Operations Manager is responsible for leading end-to-end operational performance across food production, central kitchen, healthy-food manufacturing, retail distribution, and catering operations. The role ensures operational excellence, food safety compliance, cost efficiency, supply-chain effectiveness, and customer satisfaction while meeting profitability and sustainability targets.

Qualifications & Experience

• Bachelor’s degree in Food Technology, Operations Management, Industrial Engineering, or Business Management.
• 5–10 years’ experience in F&B manufacturing, healthy food, catering, or central kitchen operations, with at least 3 years in a leadership role.
• Strong knowledge of HACCP, ISO 22000, UAE food regulations.
• Proven experience in cost control, operational excellence, and team leadership.
• Strong analytical, communication, and problem-solving skills.

Skills

Key Responsibilities

1. Operational Management

• Plan, manage, and optimize daily production, kitchen, warehouse, and distribution operations.
• Ensure production plans are achieved in line with demand forecasts and sales requirements.
• Improve operational efficiency, reduce waste, and enhance right-first-time production.
• Monitor equipment utilization and implement continuous improvement initiatives.

2. Quality, Food Safety & Compliance

• Ensure full compliance with HACCP, ISO 22000, and Abu Dhabi food safety regulations.
• Maintain zero tolerance for major food safety non-compliance or incidents.
• Oversee quality control for raw materials, in-process checks, and finished goods.
• Ensure full batch traceability and strict FEFO/FIFO and shelf-life controls.

3. Supply Chain & Inventory Control

• Manage procurement, inventory, warehousing, and supplier performance.
• Optimize inventory turnover while minimizing stock-outs and excess stock.
• Monitor supplier on-time delivery and quality performance.
• Control COGS and ingredient cost fluctuations.

4. Financial & Cost Management

• Drive gross and net margin performance across product lines.
• Control production costs, labor, utilities, and operational expenses.
• Analyze cost per unit/batch and margin variance against budgets.
• Support pricing, sales mix optimization, and profitability improvement.

5. Customer & Market Performance

• Ensure on-time and in-full order fulfillment to retail, catering, and direct customers.
• Monitor customer satisfaction, complaints, and corrective actions.
• Collaborate with sales and marketing on SKU performance and new product launches.

6. People & Team Leadership

• Lead, coach, and develop production, QA, warehouse, and logistics teams.
• Improve staff productivity and manage labor cost efficiency.
• Ensure high training compliance in food safety, hygiene, and SOPs.
• Reduce employee turnover and promote a performance-driven culture.

7. Sustainability & Continuous Improvement

• Reduce food waste, energy, and water consumption.
• Implement recycling and waste-management best practices.
• Drive lean operations and continuous improvement initiatives.