Requirements
Experience & Education- Minimum 10 years in a senior F&B or hospitality management role- Proven experience managing multi-operator environments (food halls, malls or large restaurant groups)- Bachelor’s degree in Hospitality Management, Business Administration, or related field Market & Industry Knowledge- Extensive knowledge of the Saudi hospitality and F&B market- Strong network within the local and regional food & beverage industryTechnical & Professional Skills- Advanced verbal and written English (Arabic preferred)- Strong financial, operational, and commercial acumen- Advanced user of Microsoft Office, CRM, and ERP systems- Strong understanding of Saudi food safety, labor, and licensing regulationsLeadership & Personal Attributes- Excellent people leadership across multicultural teams- Highly organized, decisive, and commercially driven- Strong stakeholder management and negotiation skills- Able to operate effectively in a high-volume, fast-paced environment Note: This job description reflects key duties and responsibilities of the position and is not to be interpreted as exhaustive.
Description
The Food Hall Operations Director is the senior operational leader for Seven Al Hamra Food Hall, responsible for the full on-site performance of the Food Hall across operations, tenant management, customer experience, safety, and financial delivery.Reporting to the TGP Food Hall Director, the GM ensures that all Food Hall strategies, brand standards, and commercial objectives are executed at site level. The role acts as the main interface between Head Office functions (Operations, Marketing, Finance, People, Health & Safety) and the on-site teams and tenants.The Ops Director ensures the Food Hall operates as a world-class hospitality destination, delivering strong financial results, regulatory compliance, and an outstanding guest experience.CORE RESPONSIBILITIES1. Site Leadership & Operations- Lead the full day-to-day operation of the Food Hall across front-of-house, kitchens, back-of-house, delivery, hosting, cashiering, and service areas- Implement, manage, and continuously improve Standard Operating Procedures (SOPs) for all operational areas- Ensure seamless coordination between tenants, service teams, and Head Office departments- Act as the senior decision-maker on site for all operational matters2. Guest Experience & CRM- Ensure consistent delivery of a world-class guest experience across all touchpoints- Establish and maintain strong customer relationships- Oversee the day-to-day use and performance of the CRM system, ensuring feedback, complaints, and loyalty data are actively managed and acted upon3. Food Safety, Hygiene & Quality- Ensure full compliance with all food safety, hygiene, and Saudi regulatory standards- Lead and delegate to the Food Safety & Quality Control Coordinator, Chief Steward, and Floor Managers to ensure effective monitoring and enforcement- Ensure consistent food and beverage quality across all operators4. Maintenance, Facilities & Logistics- Ensure preventive and corrective maintenance is executed according to schedule and standards- Oversee logistics, including staff accommodation standards, transportation, procurement, prep rooms, storage, and waste management systems- Ensure the Food Hall is always safe, clean, and operationally ready5. Tenant & Commercial Management- Oversee and lead all tenant onboarding, operational management, and end-of-tenancy processes- Monitor operator performance against contractual, quality, and service standards- Build and maintain strong relationships with tenant leadership and brand owners6. Sales, Marketing & Business Growth- Execute site-level sales and marketing plans developed by Head Office- Support promotions, activations, and events to drive footfall and revenue- Identify and lead local initiatives that improve commercial performance7. Financial Management- Own the Food Hall’s on-site financial performance, including revenue, cost control, and profitability- Prepare, present, and manage the annual Food Hall budget- Ensure financial discipline across all departments and tenant interfaces8. People & Performance Management- Lead, coach, and develop the Food Hall management and operational teams- Ensure effective manpower planning, training, and performance management- Drive engagement, accountability, and service culture9. Performance, KPIs & Reporting- Develop and continuously improve KPIs across all departments- Track and report performance to the TGP Food Hall Director- Lead corrective actions and improvement plans when targets are not met10. Stakeholder & Industry Relations- Represent Seven Al Hamra Food Hall in the market- Maintain strong relationships with industry partners, operators’ head offices, and key stakeholders