F&B Area Manager

Job Description

Responsible for overseeing the operations of the assigned Brands within NOX Culinary, including but not limited to: Setting the operational budget covering all Restaurants, negotiating with suppliers, and enhancing quality of services provided to increase customer?s satisfaction, increasing sales volume and maintain competitive advantage.Key Roles & ResponsibilitiesThis section defines the key roles & responsibilities associated with your jobStrategy Formulation

• Develop the objectives & KPIs for the Department in line with NOX Culinary?s overall approved strategy to achieve primary goals, in addition to setting individual objectives, where applicable.
• Aim at achieving the operating results of the Department and ensure that appropriate measures are in place to achieve targeted objectives, reduce risk and make accurate decisions.

Budget & Cost Control

• Develop an annual budget for the Department and ensure that all employees are working according to the assigned budgets by setting the required targets and responsibilities.
• Monitor and control expenditures against the approved budgets and reconcile budget variances to ensure on-target performance against budgets.

Policies & Processes?Develop Policies & Processes for the Division in line with NOX Culinary?s standards and other applicable laws and regulations and ensure proper implementation of the same by staff.Operations Management

• Oversee the activities of the assigned Restaurants, assign work responsibilities to the Restaurant Managers, and monitor their performance on a regular base.
• Direct & streamline the day-to-day operations in terms of quality and standards to meet customers? expectations and increase customer?s satisfaction and retention.
• Coordinate with the Restaurant Managers regarding food items, food items? prices to be included in the food menu; as well as, the representable display and delivery of food items to customers.
• Participate in the formulation of marketing plans in coordination with the Marketing Department to increase the sales volume of the assigned Restaurants, as well as NOX Culinary?s market share.
• Administer the establishment of new Restaurants and collaborate with the concerned stakeholders within NOX Culinary to develop the required concept in accordance with the Brand specific standards.
• Communicate with the Restaurant Managers of the assigned Brands to affirm that all products/goods are received in correct unit count and condition and deliveries are performed in accordance with NOX Culinary?s policies and standards.
• Perform ad-hoc and other duties related to the job as assigned by the Direct Manager.

Health and Safety

• Oversee and check adherence to HACCP (Hazard Analysis Critical Control Point) at all times by each employee, if applicable.
• Ensure that all employees adhere to each brand specific standards including workstation cleanliness, personal hygiene, clean uniform, etc.
• Oversee the implementation of precautionary activities to ensure that all safety measures are taken into account.

Continuous Improvement

• Review Customer?s overall feedback for each of the assigned Brands and utilize the same to identify areas of improvement and provide recommendations accordingly.
• Investigate, provide input and recommend the continuous improvement of operation practices taking into account ?international best practice?, changes in local standards as well as changes in the business environment which demand proactive action plans.

People Management

• Identify the manpower requirements for the Division and coordinate with the HR & Administration Department regarding the recruitment activities to ensure hiring a highly professional and knowledgeable workforce.
• Conduct annual performance appraisal for subordinates and recommend salary increments and promotions accordingly.
• Identify the training needs of employees and ensure training & development initiatives are successfully delivered and provide feedback to the Direct Manager.
• Delegate responsibilities and assign tasks to subordinates to facilitate performing different tasks and work-related activities.
• Manage subordinates attendance and leaves to ensure complying with NOX Culinary?s attendance policy, as well as the availability of proper replacement during subordinates leaves.

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