Providing ongoing management support and direction to company's business/operational units to achieve customer satisfaction, productivity, schedule adherence and organizational goals and objectives in accordance with the company's policy and standard operating procedures.
Direct Supervision and lead continuous initiatives for efficient and effective management of all company-owned restaurants, bakeries and other food service locations company-wide
Ensure consistent product quality standards along brand locations
Maintain consistent service standards along all business/operating units
Improving profitability of restaurants, bakeries and other food services businesses
Product development and recipe formulation
Oversee continuous improvement and implementation of standard operating procedures and processes
Strengthen and maintain operating controls at the business/operating units
Monthly review of all restaurants performance. Ensure all units meet goals and targets on all key performance indices i.e. customer satisfaction as well as financial indices
Regular reporting of operating activities and performance
Ensure maintenance of facilities, equipment and other company-owned assets
Identify developmental needs for employees in restaurants. Coach and develop employees for success
Provide operational support to catering businesses.
Minimum of a Bachelor's degree in Hotel & Catering Management, Hospitality Management, Food Science, Business Administration or relevant field
Diploma or professional certificate in culinary arts is an added advantage
MBA will be an added advantage.
Key Result Areas:
Ensure 100% implementation of Standard operating procedures
Ensure 100% recipe and quality compliance
Ensure 100% achievement of revenue targets, contribution margin targets and food cost targets
Ensure 100% HACCP implementation across all units
Strive towards achieving 100% customer satisfaction
Minimum of ten years post qualification experience in Chain Restaurant Operations Management in a world-class brand (other retail multi-unit multi-market experience would be considered)
Should have had responsibilities for at least a 20-unit restaurant operation
Prior experience as an executive chef/manager is an added advantage
Candidate must not be more than 45 years old, willing to relocate and willing to travel.
Min Qualification: BA/B.Sc/HND.