Duties and Responsibilities
2.1 Operations Management
- Oversee the operations of the company's restaurants, cafeterias, cafés, and food service locations.
- Ensure that all locations are operationally ready and comply with operating hours and approved service standards.
- Establish standardized operating procedures and monitor their implementation across all locations.
- Monitor the performance of site managers, supervisors, and operational teams.
- Conduct regular site visits to evaluate performance and address operational issues.
- Coordinate between central kitchens and operating locations to ensure product availability at the required times.
2.2 Cost and Profitability Management
- Prepare and monitor operating budgets in coordination with the Finance Department.
- Monitor food costs, waste, spoilage, and inventory levels.
- Analyze meal and product costs and compare them against selling prices and profit margins.
- Develop cost-reduction plans and improve productivity without compromising quality.
- Review purchasing and consumption and monitor variances against the approved budget.
- Prepare periodic reports on financial performance and profitability for each location.
2.3 Sales and Revenue Development
- Develop strategies to increase sales across restaurants, cafeterias, and cafés.
- Analyze best-selling and low-demand products and optimize the product range based on customer needs.
- Develop meals, packages, and promotional offers in coordination with the Marketing and Sales Departments.
- Monitor sales performance at each location and identify the causes of revenue declines.
- Identify new expansion opportunities, revenue streams, and ways to increase the average order value.
- Coordinate with the subscription sales team to improve product availability and ensure operational capacity meets customer demand.
2.4 Quality and Food Safety
- Ensure compliance with food safety requirements and applicable municipal regulations.
- Monitor personal hygiene and the cleanliness of locations, equipment, preparation areas, and storage facilities.
- Ensure proper implementation of temperature control, storage, handling, and expiry date procedures.
- Monitor cleaning schedules, pest control programs, and equipment safety.
- Ensure compliance with food allergen requirements and product specifications specific to each customer or location.
- Monitor complaints and violations and implement corrective and preventive actions.
2.5 Employee and Human Resources Management
- Determine actual staffing requirements for each location based on operational workload and sales volume.
- Prepare work schedules and monitor attendance, discipline, and productivity.
- Evaluate the performance of site managers, supervisors, and operational teams.
- Identify training needs and develop employees' skills.
- Coordinate with Human Resources regarding recruitment, staff replacement, and workforce planning.
- Optimize staff allocation and reduce unproductive working hours and unnecessary overtime costs.
2.6 Inventory and Procurement Management
- Monitor inventory levels and prevent shortages or excessive stock accumulation.
- Ensure that raw material orders are accurate and aligned with actual consumption.
- Coordinate with Procurement, Warehouse, and Central Kitchen teams to ensure the availability of required supplies.
- Monitor waste, spoilage, and discrepancies between physical and recorded inventory.
- Ensure that suppliers meet approved specifications, quantities, and delivery schedules.
2.7 Administrative Reporting and Monitoring
Prepare daily, weekly, and monthly reports covering sales, costs, and operational performance.
Compare actual results against targets and approved budgets.
Identify underperforming locations and develop corrective action plans with clear deadlines and assigned responsibilities.
Provide management with recommendations to improve profitability, enhance operations, and support business expansion.
Monitor the implementation of management decisions and ensure that operational issues are resolved and closed.
Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or a related field.
At least 5–7 years of experience in food and beverage operations, including experience managing teams or multiple locations.
Experience in restaurants, cafeterias, cafés, or food catering companies.
Strong knowledge of food cost control, profitability analysis, inventory management, and procurement.
Experience implementing food safety systems, quality standards, and operational procedures.
Proficiency in preparing reports, analyzing data, and monitoring key performance indicators.
Strong leadership and organizational skills, with the ability to solve problems and make operational decisions.
Experience in central kitchen operations, healthy meal production, and food subscription services is preferred.
