Operational Planning \& Financial Control
- Set operating goals and objectives, prepare annual budgets, schedule expenditures, analyze variances, and initiate corrective actions.
- Achieve restaurant operational objectives by contributing to strategic plans, completing action plans, and implementing standards for production, productivity, quality, and customer service.
- Control operating costs through proper portion control, minimizing waste, and ensuring high-quality food preparation.
Team Leadership \& Development
- Create and maintain a positive team atmosphere among all Team Members across outlets.
- Supervise food and beverage service staff in accordance with operating policies.
- Oversee performance of all outlet team members and report updates to the Operations Manager.
- Contribute to overall team success by accomplishing related tasks as needed.
Operational Excellence \& Standard Compliance
- Ensure all reporting and control procedures related to operations, customer service, production quality, hygiene, cleanliness, maintenance, and administration are completed according to company policy and the operations manual.
- Maintain quality service by establishing and enforcing organizational standards.
- Ensure all restaurant teams understand and follow security procedures.
Coordination \& Communication
- Coordinate improvements in service policies and operational practices with the Operations Manager.
- Serve as a liaison between the Operations Manager and Restaurant Managers.
- Suggest ideas and initiatives to Restaurant Managers for overall business improvement.
Monitoring, Analysis \& Reporting
- Identify outlet problems through reports and develop effective solutions.
- Maintain accurate records of staff schedules and operating costs.
- Estimate inventory consumption, forecast requirements, and ensure updated stock levels.
- Maintain monthly and weekly performance reports for all outlets.
- Plan and execute LSM (Local Store Marketing) activities for all outlets in the assigned area.
Qualifications
- Minimum 3 years of experience in restaurant operations or a related supervisory role.
- College graduate.
- Bachelor’s degree in Business Administration, Hospitality Management, or a related field.
- Strong leadership, communication, and analytical skills.
- Ability to manage multiple outlets and work in a fast-paced environment.
- Knowledge of restaurant operations, budgeting, inventory control, and customer service standards.
Job Type: Full-time
Pay: BD350.000 - BD600.000 per month
Work Location: In person
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