• Utilise local knowledge in order to advise, assist and secure appropriate restaurant locations to predict trends that may be relevant to the restaurant’s success.
  


• Complete the different tasks and projects delegated by the Founder & CEO or the Managing Director i.e. support management in setting up new outlets and ensure timely delivery of milestones.
  


• Analyse and manage financial results of the units to ensure maximum profits are balanced with customer satisfaction and associate satisfaction.
  


• Constantly review the product range to ensure that all key quality standards are maintained.
  


• Take responsibility for maintaining and helping enforce the agreed brand standards for each unit.
  


• Continuously liaise with the management team to advise of relevant information in regards to restaurant development.
  


• Assist in the planning and implementation of new ideas and strategies.
  


• Have an active interest in the latest trends in food nutrition for our target audience.
  


• Ensure that all restaurants are inspected at regular intervals to ensure company standards are being maintained.
  


• Have sound knowledge of the Operations Manual.
  


• Inspect the overall operation of the restaurants as per the company’s instruction, including but not limited to rotation, preparation, distribution and bookkeeping.
  


• Responsible for the overall implementation of all Restaurant policies and procedures.
  


• Prepare forecasts and reach desired revenues for all responsible outlets.
  


• Regularly review customer feedback and identify areas of improvements for better service delivery.
  


• Negotiate and maintain connection with all operation, logistic or contractor third-party partners and constantly review their performance.
  

2. People Management and Administration 

• Assign responsibilities for specified work; ensure that the team is performing.
  


• Ensure that all restaurants are organised and that duties within each area of the restaurants from back of house to front of house are being performed to the highest standard and in keeping with company policy.
  


• Champion a training culture within the team to ensure succession planning, and a culture that exceeds the very best that the industry has to offer.
  


• Partner with HR in the recruitment process of proficient and talented staff for the department.
  


• Provide constant leadership, counselling, advice, and feedback to peers.
  


• Create a high level of morale within the teams; be committed to developing a good working relationship with all departments.
  


• Provide an environment of openness and trust, with constant feedback and performance coaching.
  


• Maintain effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include hiring, training, performance reviews, progressive discipline, resolving associate relations issues and managing incentive programs
  


• Maintain close, professional, effective links with all suppliers and contractors. Ensure that suppliers deliver to state agreements and that best practices are followed.
  


• Assist the Area Manager to develop and monitor annual KPI’s to all restaurant managers.
  

• Monitor / audit invoices, cash flow, and expenditure and analyse stock and sales, highlighting and acting upon any anomalies.
  


• Ensure that the staff budget is utilised effectively.
  


• Develop and consolidate annual financial plan for top-line targets and budget for different costs and any other target.
  


• Consolidate all restaurants’ reports for sales, food control, staff control and/or any other relevant area.
  

 
4. Food Hygiene, Safety and Sanitation

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  


• Ensure compliance with operational standards, company policies, local laws, and ordinances.
  


• Responsible for ensuring consistent high quality of food preparation and service.
  


• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
  

• Bachelors degree/equivalent in food and beverage, hotel or restaurant management is preferred.
  


• Premium restaurant operations management experience of minimum 5-7 years, ideally from fast food restaurant, with full knowledge of restaurant operations, or 2-3 years of multi-store management (Cluster or Area manager)
  


• UAE experience of at least 3 years is necessary
  


• UAE driving license mandatory