Job Description

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

Expected Start Date: 01/12/2025