F&b Operations Manager
2 weeks ago
Overseeing daily business operations and branches by visiting the outlets and coordinating Front of the House and Back of the House restaurant operations on a daily basis.
- Creating SOP, KPI'S for each section / department / designation and implementing the SOP with the support of the Training Officer and the Chef that will maintain future restaurant operations.
- Creating and Monitoring of the P&L Statement.
- Developing and implementing growth strategies by making a proper plan.
- Ensuring that the manpower and their shifts are organized as per the requirement and standard.
- Estimate future needs for kitchen utensils and Assets required for the new branches.
- Controlling operational & food costs and identify measures to cut the wastages and also to control the leakages.
- Recommend ways to reach a broader audience (e.g. social media ads, radio advertisement, etc.)
- Manage restaurant's good image and suggest ways to improve it.
- Ensuring that the outlets are complying with the hygiene and safety regulations.
- To review the product quality regularly and research new vendors for controlling the purchases.
- Ensuring that the inventory at the store level is monitored and controlled properly as per the company requirement.
- Ensuring that the items distributed (Raw and Packing Materials) to each outlet are followed as per the SOP and within the sales criteria so as to avoid the wastages.
- Ensuring that the outlet staffs are delivering quality service in order to maximize customer satisfaction.
- Ensuring that all the customer complaints are addressed properly and actions are taken accordingly.
- Appraise staff performance and provide feedback to improve productivity.
- Contributing with the Finance team for creating a successful Budget plan and also to monitor on a monthly basis the Budget Variance Report.
- Analyzing the detailed reports of Income and Expenditure from Finance on a weekly, monthly and annual basis.
- Analyzing and ensuring that accounting and financial data are correct.
- Working when there is an event, spot checking during holidays, Fridays, also checking the operations in the night shift, etc.
- Working hours will be minimum 10 to 12 hours daily.
- Ensuring that the staffs are wearing proper and standard uniform during the operations in the restaurant.
- Researching and identifying growth opportunities.
Ability to commute/relocate:
- Doha: Reliably commute or planning to relocate before starting work (required)
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