Area Manager - Food Services

Operational Planning & Financial Control

• Set operating goals and objectives, prepare annual budgets, schedule expenditures, analyze variances, and initiate corrective actions.
• Achieve restaurant operational objectives by contributing to strategic plans, completing action plans, and implementing standards for production, productivity, quality, and customer service.
• Control operating costs through proper portion control, minimizing waste, and ensuring high-quality food preparation.

Team Leadership & Development

• Create and maintain a positive team atmosphere among all Team Members across outlets.
• Supervise food and beverage service staff in accordance with operating policies.
• Oversee performance of all outlet team members and report updates to the Operations Manager.
• Contribute to overall team success by accomplishing related tasks as needed.

Operational Excellence & Standard Compliance

• Ensure all reporting and control procedures related to operations, customer service, production quality, hygiene, cleanliness, maintenance, and administration are completed according to company policy and the operations manual.
• Maintain quality service by establishing and enforcing organizational standards.
• Ensure all restaurant teams understand and follow security procedures.

Coordination & Communication

• Coordinate improvements in service policies and operational practices with the Operations Manager.
• Serve as a liaison between the Operations Manager and Restaurant Managers.
• Suggest ideas and initiatives to Restaurant Managers for overall business improvement.

Monitoring, Analysis & Reporting

• Identify outlet problems through reports and develop effective solutions.
• Maintain accurate records of staff schedules and operating costs.
• Estimate inventory consumption, forecast requirements, and ensure updated stock levels.
• Maintain monthly and weekly performance reports for all outlets.
• Plan and execute LSM (Local Store Marketing) activities for all outlets in the assigned area.

Qualifications

• Minimum 3 years of experience in restaurant operations or a related supervisory role.
• College graduate.
• Bachelor’s degree in Business Administration, Hospitality Management, or a related field.
• Strong leadership, communication, and analytical skills.
• Ability to manage multiple outlets and work in a fast-paced environment.
• Knowledge of restaurant operations, budgeting, inventory control, and customer service standards.

Job Type: Full-time

Pay: BD350.000 - BD600.000 per month

Expected Start Date: 01/12/2025