Outlet Manager (Lebanese Concept)

Job Description

Key AccountabilitiesKnow-How (for all levels)

• The restaurant manager is fully accountable for the day to day operations of his or her given restaurant.?
• The Outlet Manager must manage a team of assistant managers, supervisors and sous chefs to affect a smooth-running operation daily.
• The RM will organize all elements pertaining to their restaurant and then communicate and delegate tasks to their management team to ensure the unit is meeting its targets as set by HDC.
• The RM will manage shifts as well as have an active involvement in the BOH operation, understanding that this is the ?Heart? of the business.?
• The RM will hold weekly meetings, training sessions and briefings to better cascade information from the support center and operations senior management. Further to this they will take ownership of tasks set by senior managers and makes it their own ? adding individual flare and panache to every idea.
• Manages H&S
• Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
• Trains all to monitor food quality and ensure all food is free from foreign bodies and presentation is perfect.
• Teaches all managers & chefs to adopt a work ethic of ?Clean as you go? and checks cleaning tasks to the correct high standard when visiting outlets.?
• Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
• Works to achieve highest possible standards according to the HACCP system ? implements HACCP system in conjunction with the brand manager
• Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards.
• Ensures all products are in date and that accurate labeling is used to identify expirations. Teaches managers the importance of quality monitoring and daily line checks in accordance with HDC policies.
• Has a strong understanding of all legal requirements and develops systems and practices to ensure these requirements are met by all units in conjunction with the operations manager.
• To create a culture by where all employees strive to ?Exceed expectations? of guests and other departments alike.
• To understand that the employees are ?Internal customers? and that an excellent level of service to them should be given at all times.
• To speak directly to guests on a regular basis, develop excellent guest relations and know each regular that walks through the door.
• To have input in strategic new business development initiatives as they occur.
• Actively manages the inventory system within the restaurants ? ensuring all recipes are correct and followed.
• Manages portion controls by coaching & developing manager teams to correct issues in BOH.
• Reviews purchases, par levels and 86 items on a weekly basis to reduce waste and disruption to guests.
• Strives to exceed budget COS figures through strong coaching and systems in place.
• Is able to perform self check finance audits in units and can identify problem issues with cash flow.

• Holds regular unit meetings ? propose policy, determines plans or action ? monitors progress.
• Reviews sales daily and reacts to the business needs to maximize sales potential ?knows the figures inside and out.
• Is able to create action plans and strategies for the unit to increase sales, improve efficiency and develop the teams in all outlets.
• Develops and implements training initiatives to further the unit whilst progressing the career of individuals at all levels.
• Takes ownership of the unit and is on call to assist even when off duty.
• Recommends purchases and capex works in order to improve the units and the experience offered to the guest
• Manages the delivery & take away operations and strives to develop the concept ? thus increasing sales.
• Has major input in the marketing initiatives within the F&B department, suggests ideas and researches competitors.
• Is able to analyze and adapt to market trends, developing the unit to achieve and not be left behind by the competition.
• To complete any required reports and send them in a timely fashion to the franchisors as required
• Present on a monthly basis the store P & L performance and actions

Keyskills :