The Operations Managers main responsibility is to ensure operation excellence from each aspects of the stores and delivering profitability up to store profit level and as per approved business plan.
The Operations Manager is responsible for the FOH and BOH staff with the support of the executive chef
The Operations Manager is reporting to the General Manager.
The operations manager can propose amendment to the Brand Standard Operations Procedures, in constant communication with the General Manager for review and approval by the Management.
He/She communicates effectively at all level and implements Company policies and procedures.
The operations manager can propose policies and procedures amendment for review and approval by The Management
The Operations Manager should provide a written summary of operations every 3 months for the Management via email during opening phase this should be done monthly for the first 6 months.
The Operations Manager will determine the respective brand strategy and tactics under advisement from the General Manager and the Management but will generally create strategy plans in the following: People, training, health and hygiene, recruitment, menu development, cost of sale, marketing and service initiatives.
The Operations Manager will hold regular meetings with the restaurant operations team and communicate policies, standards and systems including new initiatives, ensuring a minimum of 1 daily brief BOH and FOH takes place, 1 monthly team meeting and 1 weekly management meeting.
The position manages the sales, standards, service and food quality in the outlet, increasing profit of the restaurant.
Always Punctual and able to manage self to attend work.
Does not deviate from assigned tasks without prior communication to line manager
Able to project a professional image at all time to all internal and external guests
Follows elegant and business appearance standards as prescribed by the brand
Follows strict standards of personal, smells fresh be well groomed.
Minimizes absences and communicates correctly if any absence is necessary
Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision daily.
Leads by example setting the highest possible standards and leading from the front.
Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and the Company processes standards.
Ensures all health & hygiene paperwork is correct, checklists are real, accurate and relate to the tasks accomplished.
Ensure all KPIs and audits targets are met at all time. Ensure audit to audit continuous growth.
Conduct structured brand operations regular with the General Manager
Own and present the P&L performance with actions on a monthly basis to the General Manager and Head of Finance. Ensure he/she is fluent on the P&L performance.
Lead the Team with high energy and motivation, and continuously fosters innovation within the portfolio
Supports team members in their day to day tasks
Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.
Works to ensure the Chef team can perform without disruptions.
Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly within company policy
Terminates poor performing employees in consultation with HR and build a high performing team
Defines department recruitment needs and assists in the recruitment of key positions with HR
Develops individuals to their potential with training coaching and assessments
Conducts manager – business reviews to ensure all elements of the business are being controlled and managed effectively – these reviews are documented and readily available to the Operations Manager and above
Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
Communicates effectively with general manager making recommendations and business proposals without being prompted.
Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
Ensure the store complies to government regulations.
To speak directly to guests on a regular basis and determine exceeds the guest expectations, acting as the Patron of the establishment.
To continuously review the sequence of service to ensure highest level of service and adhere to the approved service standards which is audited by a third party.
Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
Works to achieve highest possible standards according to the HACCP system
Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards.
Ensures all products are in date and that accurate labeling is used to identify expirations. Teaches Chefs the importance of quality monitoring and daily line checks in accordance with Company policies.
Aware of the QHSE Management System.
Bachelor Degree in Business, Hospitality or relevant field.
Minimum of 7 years relevant experience in managerial role within hospitality industry.
Self-Starter, team player and highly positive and energetic individual.
Ability to listen to and understand information and ideas presented through spoken words and sentences.
Ability to identify and understand issues, problems and opportunities; using effective approaches.