Outlet General Manager

Outlet General Manager

Sisban Holding Company
3-6 years
Not Specified

Job Description

Job Title: Outlet General Manager Dept : Management
Location: Line Manager: Director of Operations
Job Grade: G-14
Job purpose:
The Outlet General Manager is the key to success of the operation. He / She must be a leader, a public relations expert, and a quality control specialist. He/ She is the person who keeps the restaurant profitable and running smoothly. His / her duties include managing the restaurant and developing and motivating his / her team to achieve high standards of customer satisfaction, within the company requirements. As part of the management team, he/she contributes to company policies and procedures. He/she must maintain an open communication with his/her management team, the operations manager and the company support office.

ROLE AND RESPONSIBILITIES:
1. Maintaining Standard Procedure
a. Ensure that all policies and procedures are followed in his or her Outlet as mentioned in the Qoot Operations Manual.
b. Never change any policies, standards, and or specifications of the operation.
c. Accept full responsibility of a change in policy, standards, specifications of operations.
d. Be committed to implement production standards. Understanding that these have been developed to enhance the brand.
2. Cost Control
a. Ensure the bar leader and outlet head chef adhere to cost control procedures as outlined in the operations manual b. Conduct random inspections in the kitchen and the bar, using proper methods, and even better use appropriate checklists.
c. Follow the ordering, purchasing, receiving, and storing procedures strictly.
d. Always act in the best interests of the company with regards to minimizing
3. Quality Control:
Production and Service
a. He/she is responsible of checking the quality of the received food and beverage products at his/her outlet.
b. Ensure all Received products are stored in their designated locations (dry store, cold rooms and freezers) properly and safely.
c. Ensure that all food and beverage products are being consistently prepared and served according to the restaurant's recipes, portioning, cooking and service standards.
d. Periodically check the outlet stores so that a constant flow of food and beverage items is assured. (check expiry dates, spoiled produce, and report as necessary) e. Have a keen eye for detail and be constantly aware of the total picture within the restaurant. f. Supervise all processing and cooking operations with respect of: · Standardized recipes · Standardized portioning

· Standardized preparation methods
· Wastage and leftover control · Expiry date and products freshness
4. Guest Service Quality
a. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service timings along the standards set for the restaurant.
b. Fill in where needed to ensure that guest service standards are properly met.
c. Develop a local loyal guest data base.
d. Verify that the guest receives the food and beverage quality set by the company.
e. Participate in resolving all customer complaints, no matter how minor they are. Never think that wowing customers is by offers only.
f. Personally, visit all guests tables and make sure that are enjoying a great experience at his/her restaurant.
5. Cleanliness and Maintenance Responsibilitys
a. Achieve company targets in appearance of his/her outlet, its sanitization and cleanliness through training of employees. Ensure that his/her outlet is impeccably clean, pleasant and tidy.
b. Be responsible for repair and maintenance of all equipment used with an acceptable budget and using maintenance sheets and checklists, implement a preventive maintenance program.
c. Ensure that the furniture and fixtures in his/her branch are clean and in good condition. Report any deterioration as quick as possible.
d. Keep on the equipment value after long years of use especially kitchen equipment.
6. Financial Responsibility
a. Actively participate in making the restaurant a profitable operation, and constantly find ways to maximize revenues at all times. Be creative and always eager to come up with new ideas.
b. Control cash and other receipts by adhering to cash handling and reconciliation procedures in according with company policy and procedure.
c. Scheduling labor as required by anticipating business activities while ensuring that all positions are staffed when and as needed and that labor cost objectives are met.
d. Actively participate in defining and planning for the outlet budget.
e. Know the actual figures versus budget for sales and costs. Receive form the OM all needed data to reduce and achieve preset targets.

Key Performance indicator (KPI) Weighting (%) must add up to 100% Health & Safety Audit Rating 10 Brand Audit Score 30 P&L Results 50 CRM reports (Mystery diner, 3rd party platform 10 Total 100

QUALIFICATIONS AND EDUCATION REQUIREMENTS
A Bachelor/TS/BS degree or equivalent education in culinary science is required, or similar hospitality management Work EXPERIENCE:
Must have at least 10 years of experience in the food services industry with at least two year in the same position, while experience in a multi-unit food service company or high-end casual dining venue is also preferred.
Technical skills and KNOWLEDGE:
- Epos
- P&L Reporting Recruitment & Disciplinary Training & Development Local competitor knowledge Specific brand cuisine & service standards Decision making New outlet openings Restaurant marketing promotions
Physical Requirement:
- Ability to lift over 20 Kg on a regular basis. TRAINING & Certifications: Advance Food Hygiene Certificate Competencies Basic competency Technical competency Knowledge of Food & Beverage products Conduct staff meetings Written and spoken English Put the business needs first Leadership skills Problem solving Recruitment and staff selection
Computer skills
Windows, word, excel, outlook, POS & stock management systems, power point Fanatical attention to detail Customer relations Managerial competency (for Managers only) Ability to read and analyzing financial reports: P&L, cost control reports or others Training & Coaching ability Budgeting & forecasting KSA Labour Laws and dispensary procedures Preparing reports & presentations Evaluating Team members Managing Human resources Preparing and conduction required trainings

Sisban Holding Company

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