Abrar Admin

Hospitality Service

NOTE: OUR OFFER FOR THIS JOB IS 4500 QAR AS FULL PACKAGE.PLEASE APPLY IF THIS BUDGET IS SUITABLE FOR YOU.The Manager will roll 2 outlets and small CKWe are looking for a highly organized and &quot;systems-driven&quot; Shops Manager to lead the daily heartbeat of our restaurant. It is a technical management position focused on operational efficiency, rigorous cost control, inventory accuracy, and team discipline. You will be responsible for ensuring that every riyal spent and every plate served is tracked, optimized, and meets our high standards.1. Core Operational Management<ul><li>Opening/Closing Integrity: Execute and audit rigorous opening and closing checklists to ensure the facility is 100% ready for service.</li><li>SOP Enforcement: Monitor every step of the service cycle to ensure Standard Operating Procedures (SOPs) are followed without deviation.</li><li>Quality Control (QC): Conduct &quot;Line Checks&quot; before every shift to ensure food taste, temperature, and presentation are consistent with the brand&rsquo;s specs.</li><li>Efficiency Optimization: Analyze the workflow between the kitchen and the floor to reduce &quot;Ticket Time&quot; and improve table turnover or delivery dispatch speed.</li><li>Health &amp; Safety Compliance: Ensure 100% adherence to food safety standards, hygiene protocols, and HACCP guidelines.</li></ul>2. Advanced Cost Control &amp; Inventory (The Financial Backbone)<ul><li>Recipe Management: Maintain and audit the Recipe Costing cards for every menu item, ensuring that portions are strictly controlled.</li><li>Variance Analysis: Conduct weekly physical inventory counts and reconcile them against the POS data to identify and investigate any &quot;shrinkage&quot; or &quot;shortages.&quot;</li><li>Yield Management: Monitor the preparation process in the kitchen to ensure maximum yield from raw materials (minimizing trim loss).</li><li>Waste Mitigation: Manage the daily &quot;Waste Log&quot; and implement immediate corrective actions to reduce kitchen and floor errors.</li><li>COGS Optimization: Focus on maintaining the Cost of Goods Sold (COGS) within the strict target percentage provided by management.</li></ul>3. Data, Systems &amp; Reporting (The Technical Hub)<ul><li>POS Administration: Master the Point of Sale system (Menu programming, price updates, and user access management).</li><li>Advanced Excel Reporting: Create and maintain daily/weekly performance trackers (Sales vs. Labor vs. Food Cost) using pivot tables and formulas.</li><li>Email Management: Handle all professional correspondence with suppliers, staff, and management with high proficiency and clarity.</li><li>Delivery Dashboard Management: Supervise third-party delivery tablets (Talabat, Snoonu, etc.), ensuring menus are active, photos are correct, and &quot;Order Cancellations&quot; are kept at zero.</li></ul>4. Procurement &amp; Supply Chain<ul><li>Ordering Logic: Place daily/weekly orders based on &quot;Par Levels&quot; and sales forecasts to prevent overstocking or &quot;Out of Stock&quot; situations.</li><li>Receiving Audits: Personally supervise the receiving of goods to verify quality, quantity, and weight against the invoice.</li><li>Supplier Performance: Track supplier delivery times and quality consistency, reporting any issues to management.</li></ul>5. Team Leadership &amp; Accountability<ul><li>Shift Briefings: Conduct dynamic &quot;Pre-shift meetings&quot; to set sales targets and focus on specific operational goals for the day.</li><li>Disciplinary Management: Monitor staff attendance, grooming, and performance, taking corrective actions according to company policy.</li><li>Technical Training: Train staff on the proper use of equipment and POS systems to reduce errors and maintenance costs.</li></ul>Technical Requirements &amp; Qualifications<ul><li>Experience: Minimum 5 years in F&amp;B Operations, with at least 2 years in a Supervisory role focusing on Back-of-House (BOH) controls.</li><li>Expert Excel Skills: (Mandatory) Ability to build tracking sheets and analyze data independently.</li><li>Professionalism: High-level English communication (Verbal &amp; Written).</li><li>System Knowledge: Proven experience with modern Restaurant Management Software (e.g., Foodics, Revel, Micros, or similar).</li><li>Analytical Mindset: You must be someone who &quot;thinks in numbers&quot; and notices a 1% variance in stock.</li></ul>Pay: QAR4,500.00 per monthWork Location: In person

Restaurants Manager

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Hospitality Service

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Restaurants Manager