Duties and responsibilities
Strategic and operation planning
• Supervise and control Food and Beverage (F&B) operation according to company’s standards within agreed budgetary limits
• Assist General Manager in the following:
o Elaboration of corporate strategies
o Development and growth of other branches
o Opening new outlets
o Expanding the brand
• Supervise the management of all the departments on a daily basis
• Manage the overall business performance
• Maintain, develop and improve service standards in terms of customer service, quality of Food and Beverage and atmosphere
• Assist in the elaboration and implementation of the marketing plan
• Take in charge the Shift Manager’s duties when circumstances dictate
• Supervise the operations of the branches through regular visits
• Review and monitor inventory, requisitions, and cost control reports
Staff management
• Make sure that operation runs satisfactory and always provide the Outlet Manager with feedback and reinforce them to solve urgent occurrence
• Assist in the process of hiring new managers and key people with HR department
• Train, develop and motivate staff to achieve sales target and to making sure franchise standards are applied at all times
• Initiate disciplinary measures and recommend employee termination when necessary
• Provide effective leadership through consistent management and encouragement of colleagues by providing regular feedback
• Monitor the outlets managers’ performance through overseeing the whole operation: inventory, signature of supplier’s bills, weekly petty cash report, fingertip punch machine attendance report, weekly food and beverage items inventory report, etc.
Financial
• Comprehend financial and operating budgets
• Set and monitor departmental budgets on a monthly basis
• Control cost and optimize available resources and set corrective action plan if needed
• Analyze financial statements on a monthly basis
• Approve payroll, payables, receivables, and other various expenses
• Approve yearly bonuses in coordination with the General Manager
• Follow up on achieving operational and financial targets
• Ensure cost control in terms of Food and Beverage, manpower and other operational cost
• Control Back of House and Front of House fixed and variable costs
Internal communication
• Liaise with General Manager on all operation issues as required
• Make recommendations to improve the business
• Assist head of departments in the process of evaluations and appraisal performances on a timely manner
• Identify training needs
• Coordinate with the HR department for the training implementation
• Liaise with the different outlets’ shift managers on all operation issues as required
• Liaise with Sales and Marketing department on all guest related issues, new campaigns and promotions
• Make recommendations to improve the business
• Constantly suggest new menu items
• Communicate market and industry trends/news to the head of departments
General
• Asian Food knowledge and passion a major added value
• Provide a climate that is consistent with the mission and the vision statements
• Adhere to all Standard Operating Policies and Procedures (SOPP)
• Provide the superior with information on all issues of concern to the business
Job Details
| Date Posted: | 2016-08-31 |
| Job Location: | Kuwait |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Mid Career |
| Degree: | Bachelor's degree |
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