Job Summary

• Achieves the yearly sales target through building connections with current & potential customers all restaurants allocated to his area and maintains it.
• Leads the daily operations of all branches allocated to his area, conducts daily visits to branches to ensure the operation is running smoothly, manages the profit & loss and makes sure that all Restaurant allocated to his area and providing excellent quality of service.

Key Accountabilities

• Conducts daily branch visits to assess service and provide feedback to the Restaurant Manager
•  supports or replaces the manager during busy seasons; addresses customer complaints and prepares statistical reports; audits food and beverage costs with the Restaurant Manager
•  monitors inventory and takes action on variances
•  manages preventive plans based on weekly indicators; compiles monthly menu engineering reports for GM/DOO
•  analyzes financial reports and sales mix activities, providing feedback to management; collaborates with GM/DOO on strategic goals
•  coordinates with marketing on branch activities
•  liaises with Executive Chefs regarding menus; delegates tasks for F&B events
•  oversees POS system operations; and holds meetings to discuss operational issues. Manages the annual budget for all branches in his area, ensuring Restaurant Managers handle it effectively.
• Consolidates business plans for management approval, approves crockery orders and weekly schedules for direct reports, and conducts yearly performance appraisals. Oversees recruitment, coaches direct reports, and resolves conflicts in collaboration with HR. Handles maintenance issues and budgets, visits sites for oversight, and supervises equipment movement.
• Coordinates item lists for new outlets with DOO/GM and addresses quality improvement requests from restaurant managers or GM. Performs other related tasks as required by management.
• Developing a quality-focused building testing protocol and creating a SWOT analysis from the data. Ensure strong partnerships with Executive Chefs and Heads of Department. Conduct regular audits of equipment and utensils for efficiency.
• Ensure documentation is processed promptly and expenses remain within budget while maintaining quality.
• Expansion Support for new outlets involves coordinating opening timelines, updating relevant departments, and collaborating with HR for staff hiring, onboarding, and training before the opening.

Knowledge, Skills and Aptitude

• Educational Qualifications and Certifications: University degree in Hospitality management or related field
• Knowledge: Understands cost conscious business models and has a sound financial and commercial awareness with a key focus on cost . Growing and transforming a business within an organisation where market and consumer insight influences the decision-making process.
• Technical Skills: Computer Skills and Microsoft Office Proficiency
• Language Skills: Arabic is desirable. English is essential
• Experience: Minimum of 5-7 years of Management experience in the Food & Beverages industry

Key Interactions

• Key Internal Contacts:
• IT / Finance / HR
• Purpose of Interaction: For Support Liaison
• Group companies and regions
• Purpose of Interaction: Discussions, communications and collaboration
• Key External Contacts:   
• Supplier / Vendors
• Purpose of Interaction: Procurement, Communication, pricing and support
• Direct Reports: Restaurant Managers, Head Chefs and CSA Supervisor