Restaurant Director Nouveau

Introduction

Food Concepts 360 is seeking an experienced and commercially driven Restaurant Director to lead the operational direction, standards and development of our hospitality portfolio and consultancy projects across Africa and the Middle East.

This is a senior leadership position suited to an accomplished hospitality professional with extensive experience across restaurants, hotels, luxury hospitality and multi-outlet operations . The successful candidate will combine strong operational expertise with exceptional leadership, commercial awareness and the ability to develop and implement hospitality concepts from strategy through to operational delivery.

Duties & Responsibilities

• Operational Leadership & Strategy – Lead and oversee the operational direction, standards and performance across hospitality projects and operations.
• Restaurant Operations & Performance – Drive operational excellence, efficiency, profitability and consistent standards across restaurant and F&B operations.
• Guest Experience & Service Standards – Establish and maintain exceptional service standards and guest experiences across all concepts.
• Commercial & Financial Performance – Manage budgets, P&L performance, labour costs, operating expenses and profitability targets.
• Management & Team Leadership – Recruit, lead, mentor and develop General Managers, Restaurant Managers and operational teams.
• New Openings & Project Development – Provide operational leadership for new concepts, restaurant openings and hospitality development projects.
• Concept & Operational Planning – Provide operational input into concept development, layouts, service flow, staffing structures and operational requirements.
• Systems, SOPs & Controls – Develop and implement operational procedures, reporting structures, controls and performance standards.
• Food & Beverage Operations – Work closely with culinary and beverage teams to ensure quality, consistency and commercial performance.
• Training & Implementation – Oversee management training, service standards, operational implementation and pre-opening readiness.
• Client & Stakeholder Management – Work closely with clients, owners, developers, consultants and project teams throughout project development and implementation.
• Quality, Health & Safety Compliance – Ensure operational, hygiene, health, safety and regulatory standards are consistently maintained.
• Travel & On-Site Support – Provide hands-on leadership and operational support across projects in Africa and the Middle East.

Desired Experience & Qualification

• Relevant qualification in Hospitality Management, Food & Beverage Management, Business Management, or a related field.
• Proven experience in a senior role such as Restaurant Director, Operations Director, Group Operations Manager or General Manager.
• Strong background in premium restaurants, hotels, resorts or luxury hospitality environments.
• Experience managing multi-site or multi-outlet restaurant operations.
• Strong commercial knowledge of P&L, budgeting, labour costs, GP, cost control and operational profitability.
• Proven experience in new openings, pre-opening planning and operational implementation.
• Strong leadership skills with proven experience in managing, mentoring and developing teams at both junior and senior operational levels.
• Excellent understanding of guest experience, service standards and restaurant operations.
• Excellent communication, leadership and stakeholder management skills.
• International hospitality experience, particularly within Africa and the Middle East, would be advantageous.
• Willing and able to travel locally and internationally as required.

Package & Remuneration

Negotiable, based on the candidate’s experience, qualifications and expertise.

Interested?

Postuler sur le site partenaire