What You'll Do?

• Sets with Operations Manager the AOP for his Restaurant
• Sets with the Operations Manager the monthly Restaurant Business Plan.
• Sets objectives for the restaurant and reviews it with his team periodically. 
• Controls day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team
• Taking responsibility for the business performance of the restaurant.
• Analyzing and planning restaurant sales levels and profitability.
• Organizing marketing activities, such as promotional events and discount     schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for department sales, profit and staff development.
• Ensures complete and timely execution of corporate & local marketing programs
• Develop the local store marketing plan in coordination with the marketing department.
• Develop home delivery plans, coordinate with home delivery management team to accomplish the set objectives, analyse the impact of HD as an additional service on the sales target.
• Achieve the SOS Target
• Control the driver productivity and achieve the required target 
• Set plans for the additional services to improve the business & maximize the sales. 
• Follow up & update any information about the competitor’s position in the market in coordination with marketing dept., which may affect the business plans
• Develop a network of effective public relations with the society (governmental Organizations, Participation in the social special events etc. to maximize the sales & to create the brand awareness in the market.
• Ensure proper sales forecasting
• Setting budgets and agreeing them with senior management.
• Planning and coordinating menus.
• In charge for outlet treasurer such us petty cash, fund & all kind of sales transaction.
• Control current budgeted and forecasted revenuesSales: 
• Total sales versus plan
• Up selling activities versus plan 
• Analyse the operations/ P&L to determine deviations from standards and take corrective measures.
• Ensure proper stock level is maintained.
• Review the Restaurants purchasing plans in coordination with Purchasing & stores dept., to make sure that all restaurants need
• Controls profit & loss, by following the Control/Security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions.
• Food Cost % Vs Plan
• Labor Cost % Vs Plan
• Waste & Damage % Vs Plan
• Wrapping Material Cost % Vs plan
• Transaction Growth
• Sales growth Vs Last Year 
• Ensures local health and safety codes, and company safety and security policy are met
• Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them proper & clear duty schedule
• Ensures maintenance of equipment, facility, and grounds with a preventative maintenance program
• Ensures food quality and 100% customer satisfaction, Responding to customer complaints. Meeting and greeting customers and organizing table reservations
• Ensures a safe working and customer experience environment by facilitating safe work behaviours of the team
• Focus on customer satisfaction strategies, develop the needed action plans to maintain a high standards of services in all restaurants according to the operation manual.
• Maintain customer mania spirit within the restaurant team, train and empower TM to handle complaints. Ensuring that all employees adhere to the company's uniform standards
• Participate in Setting products development & new products plans in coordination with the Quality Assurance Department –H.O. to maintain the progress in the business.
• Advising customers on menu and orient them as per their choice. 
• Develop effective relationship with supporting departments (training, Maintenance, etc.) 
• Work with the Area manager to determine the proper nationality mix for management and team members. 
• Ensures that the customer mania mindset is embedded in his restaurant and sets the example for his team. Responsible for Employee Training, orientation and motivating.
• Assist Operation Manger for menu item development and new marketing initiatives, stimulate growth in sales 
• Responsible for customer service –waiting time to be as per standard in all area
• Should maintain a score of 90% of QA Audits conducted by both Internal or External Auditors