Operations Manager

Coordinate with the Operation Director in managing the restaurant chain in his assigned region.Develop innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. Ensure that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.

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Responsibilities


1. Work and develop relationships with external suppliers to ensure the very best reputation within the industry and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product and the highest financial return.


2. Work closely with the Manager to ensure correct stock levels are available from central distribution area to assist the operational Food and Beverage team


3. Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements


4. Ensure that the industry standard with regard to safety and hygiene


5. Provide a champion training culture within the Food and Beverage team to ensure succession planning and a culture that exceeds the very best the industry has to offer


6. Review constantly the product range to ensure that all key quality standards are maintained


7. Ensure that suppliers deliver to stated agreements best practices are followed and technological advances are sought.


8. Participate in the food development panel that sits to drive the food offered across the country.


9. Assist operation Director with managing Health amp Safety and Food Hygiene ensuring there is strict compliance with all legislation.


10. Collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the HB Brands health and safety policy.



11. Maintain and help to enforce the agreed brand standards for each unit by conducting and managing monthly audits.


12. Plan associated with all events like catering right through to delivery.


13. Liaise with the Catering and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence ensuring this is communicated to the entire Food and Beverage team where appropriate.


14. Ensure spent per head is increased year on year without jeopardizing guest satisfaction and quality.


15. Maintain the FampB Management invoices and journals manage and monitor expenditure associated with catering equipment repair manage the asset register and assist in budget setting each year for the department.


16. Manage the incentive scheme allocating and verifying spending and assisting in report analysis on stock and sales highlighting and acting on any anomalies.


17. Create efficient labor budgets for each season tracking labor spending and providing input regarding capital projects and initiatives.


18. Manage and meet all committed budgets related to the Staff Restaurant. This will include ordering of equipment within financial constraints invoice querying and establishing a positive relationship with Finance Department.


19. Assist in the planning and implementation of new ideas and menu specifications each season to ensure they fit with guidelines and are to the high quality our guests expect.


20. Review products delivered to ensure KPIs are met and take up any shortcomings with suppliers


21. Provide constant leadership counselling advice and feedback to Area Managers.


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


Desired Candidate Profile

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Requirements


1. College graduate of bachelor degree preferably in business or equivalent.


2. Experience as operation manager is required.


3. Experience in international restaurants is preferred.


4. Excellent at Microsoft Office Programs.


5. Excellent command of English language


Min. Exp. 5

Max. Exp. 15 قراءة من المصدر (تنقيب)