Operations Manager Hospitality Industry

• Control the staff scheduling FOH / BOH of each restaurant.
  
• Control the Labor cost and productivity FOH and for BOH.
  
• Follow up Restaurant managers/in charge and Head chef/in charge to ensure proper implementation of schedules vacations labor planning and job descriptions implementation.
  
• Follow up and control all companies standard operating procedures.
  
• Perform weekly operation meeting with Restaurant manager assistant manager Head chef and sous chef or when needed with any team member.
  
• Prepare staffing renewal and replacement / succession plans for the FOH and BOH
  
• Daily update of sales dashboard and monthly reporting on sales feedback and comments.
  
• Quarterly Restaurant Management Report.
  
• Plan for seasonality and trends.
  
• Conduct menu engineering for each restaurant and review it with the culinary team to agree on remedial actions.
  
• Control inventories par levels and physical counts.
  
• Follow up all KPI P&L and budgeted EBIDTA numbers of the branches and their action plan.
  
• Developing sales targets KPIs for the restaurants.
  
• Follow up and Implement the marketing plan.
  
• Implementing the service flow and standards of the restaurants.
  
• Setting and controlling the SOPs of the restaurant.
  
• Setting the Organizational chart of the restaurant.
  
• Training and evaluating the performance of the staff in coordination with the Restaurant manager / Head chef and follow up on performance review implementation.
  
• Assist in hiring and Training of the staff as well as setting succession plans.
  
• Follow up restaurant schedules and payroll documents required by the HR department.
  
  

Requirements

• Bachelor s degree in Hospitality management Business management or equivalent from an accredited university.
  
• Minimum of 10 years of relative work experience (restaurant operations) with a minimum of 3 years in similar role.
  
• Extensive food and beverage knowledge
  
• Ability to learn and train others on all aspects of the operation
  
• Ability to drive hospitality and inspire others to do so
  
• Must exhibit an aptitude for leading coaching and driving excellence at every level.
  

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