Sr. Director of Operations

Job Description

We are looking for a talented Director of Operations who can run and operate a chain of Restaurants and Cafes in the Hashemite Kingdom of Jordan. Currently, we are existing in Amman City and shortly we will expand further to other Governorate of Jordan. Only the talented applicants are welcomed to apply, the exact remuneration and benefits will be decided based on your wealthy knowledge, experience, education, personality, character, traits and skills.You will be responsible for planning, directing, and coordinating the operations of restaurants in all market channels (Restaurants, Cafes Food Services and Catering), as well as ensuring that the service and operating standards in all stores are in line with the Standard Operating Procedures.The following will be the basic role of yours accordingly:

• Responsible for the development and performance of the sales/ operations activities in all outlets.
• Establishing plans and strategies to expand the customer base in the sales area.
• Achieving and maximizing budgeted sales by improving standards in outlets, promotion effectiveness and customer service standards thereby delivering higher numbers of customer visits and increased Customer Service.
• Monitoring and controlling operations activities aimed to maximize efficiency and control cost.
• Planning and implementation of programs, policies and procedures and achieves the restaurants? annual financial budget forecasts, i.e. meet/maximize the monthly revenue and targets by exercising constant control of the operational expenses.
• Providing a variety of wasted food assessment tools and the possible means for its prevention.
• Evaluating and continually improving the systems and processes used by the team to effectively achieve all sales targets.
• Managing daily/weekly/monthly sales through reporting, highlighting over-performing and underperforming branches, bestseller performance, and market feedback.
• Establishing further sites by analyzing demographics and consumer data to strengthen overall business performance.
• Ensuring that all sales targets are met by developing and implementing strategies that will enable all outlets to achieve them.
• Developing measures to maximize the productivity of both service and production areas, and oversees the implementation of said measures.
• Ensuring a continuous growth of the function by forecast delivery volumes, analyzing historical deliveries, sales numbers and orders as well as developing delivery platforms and delivery menus.
• Conducting together with the Executive Chef(s), two times a year an in-depth sales analysis on every menu in the operation (Menu Engineering).
• Providing a new perspective on value adding/new recipes/new products to the food chain, with an emphasis towards ?authenticity? in food.
• Managing the tactical activities of a home delivery market to achieve the company?s safety, financial, service level and quality goals to ensure execution to specified delivery standards.
• Analyzing and troubleshooting delivery issues in a timely fashion.
• Working together with the marketing team to ensure that the brand and its promotions are well promoted and publicized.
• Collaborating with members of other departments to complete sales transactions, volume price allowances, and collect debts (if any).
• Monitoring quality, R&D, sanitation, and logistics department.
• Using networking opportunities with the governmental entities to create successful, on-going business relationships.
• Reporting to management regarding sales results and productivity.ÿ
• Develop strategic objectives and KPIs for the operations covering all F&B outlets and ensure that the staff are working towards the achievement of these objectives.
• Review the operating results of all F&B outlets within the Company and follow-up to ensure that appropriate measures are taken to correct insufficient results.
• Develop the operational budget covering all F&B outlets within the Company, as well as ensuring that adequate provision is made for all activities, monitor and control expenditure against approved budget and reconcile budget variances to ensure on-target performance against budgets.
• Develop the Company Operations policies and oversee the implementation of the same by all F&B Outlets within the Company to ensure that all relevant procedural requirements are fulfilled in line with the set requirements. Administer prompt, fair and consistent corrective action for any and all violations of operations policies, rules and procedures.
• Oversee the allocation of all F&B outlets staff as required by anticipated business activity, while ensuring proper staffing for all positions (when and as needed) and efficient achievement of labor cost objectives.
• Oversee the coordination of all F&B Outlet?s FOH & BOH restaurant operations.
• Ensure the delivery of superior service and maximization of customer satisfaction within all outlets.
• Respond efficiently and accurately to customer complaints concerning customer experience at any Outlet(s).
• Control operational costs, focusing on COGs (Cost of Goods Sold) and identify measures to reduce waste at all outlets.
• Approve and monitor the F&B outlets? marketing, advertising and promotional activities and campaigns.
• Ensure effective and consistent implementation of the F&B outlets marketing strategies in coordination with the concerned marketing personnel.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads).
• Obtain the most reasonable prices from the suppliers/vendors, through reviewing quotations submitted by the suppliers/ vendors/ procurement and negotiate to select the most favorable option.
• Ensure that all food items are consistently prepared and served according to recipes manual, portioning, cooking and serving standards.
• Achieve the Company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment by effectively managing all internal and external issues related to the restaurants.
• Ensure providing customers with high quality of service in accordance with the Company Policies and Restaurant/s Standards.
• Oversee the preparation of all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipments are kept clean and in excellent working condition through personal inspection and by following the restaurant?s preventative maintenance programs.
• Perform other duties related to the job as assigned by the CEO/ GM.
• Ensure that all culinary standards in all restaurants and other functions comply with food safety regulations and health requirements.
• Ensure that all employees adhere to the Restaurant/s Standards including workstation cleanliness, personal hygiene, clean uniform, etc.
• Oversee manpower requirements and ensure proper coordination with the HR & Top Management pertaining to all recruiting activities.
• Conduct annual employee performance appraisals for all subordinates.
• Oversee recommendations provided by the Restaurant Managers pertaining to required employee trainings to ensure all relevant experience and knowledge are transferred to employees to ensure a highly skilled and high- performance workforce.
• Prepare and submit reports to Top Management that cover all the Operational activities for each restaurant, which include budget activity, restaurants and branches performance, marketing practices, customer satisfaction, identification of potential problems, new products/ meal acceptance and specifications, as well as competitive activity and recommendations for corrective action on a regular basis.
• Develop detailed reports on weekly, monthly and annual revenues and expenses pertaining to all Outlets.

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