Executive Restaurant Operations Manager/Director

Executive Restaurant Operations Manager/Director

Dachin Group of Companies

Job Summary:

The incumbent filling this executive role will be responsible for overseeing the operations of all restaurants under the Dachin Group of Companies. The remit of the incumbent will include conducting regular checks on food preparation methods and presentation across all restaurants to ensure that the required standards are maintained; developing strategies to improve the restaurant brands’ competitive advantage; and proactively spearheading investigations towards speedily resolving guests’ complaints.

Duties and responsibilities include but are not limited to the following:

Key Responsibilities:

1.      Quality Assurance & Control:

• Investigates and resolves complaints regarding food quality, service quality and delivery, and / or restaurants’ accommodations.
• Monitors food preparation methods, portion sizes, garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner and to the required standards.
• Monitors restaurants’ compliance with all applicable regulations and standards regarding food preparation, serving, and building maintenance.       

 2.      Technical / Operational Tasks:

• Ensures that food and equipment inventories are maintained across all restaurants.
• Reviews the operations at the restaurants to streamline processes, reduce lag time, improve quality and service.
• Analyzes restaurants’ budgeting (including inventory and other restaurant expenses), accounting reports, pricing and purchasing strategies to maintain expenditure controls.
• Reviews operating budgets to analyze trends affecting budget needs.
• Examines budget estimates for completeness, accuracy, and conformance with procedures and regulations.

• Monitors stock counts and variances across the restaurants.
• Analyzes trends in restaurant purchases to ensure that ordering practices meet quality and cost efficiency requirements. 

 3.      Business Development:

• Liaises with the relevant stakeholders to develop strategies to improve the restaurants’ local and regional competitive advantage.
• Supervises the creation and execution of plans to achieve the restaurant brands’ business goals relative to factors including sales, costs, innovation, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

 4.      Training and Development:

• Collaborates with the relevant HR personnel as a Submit Matter Expert to develop appropriate training programmes and materials for Restaurant Staff according to applicable standards.
• Assists in the conduct of developmental training programmes for Restaurant Staff including Restaurant Managers and General Managers.
• Assists in monitoring the effectiveness of training programmes and resulting Return on Investment (ROI).

 5.      Supervision of Managers:

• Ensures that General Managers complete the tasks under their purview and as articulated in their Job Descriptions and the Companies’ Employee Handbooks.
• Conducts periodic reviews of the Managers’ performance.
• Provides timely feedback to Managers regarding performance concerns.

 6.      Documentation and Reporting:

• Conducts periodic checks of restaurant documentation e.g. Red Books, Rosters, etc. to ensure the tools are being accurately and optimally utilized.
• Develops documentation tools and instruments to improve reporting effectiveness and analysis.

 7.      Statutory Compliance:

• Maintains up-to-date knowledge of applicable laws and regulations.

 8.      Continuous Improvement:

• Identifies and recommends process improvements for restaurant operations.

Performs other job-related duties as needed.

Qualifications:

• An undergraduate degree in Food and Food Services Management or equivalent qualification.
• A post-graduate degree in Business Management or Marketing Management.
• Certification in Culinary Arts and / or Food and Beverage Management.

Experience:

• Minimum of ten (10) years of experience in the restaurant industry, with a minimum of three to five (3-5) years in a management role.

Key Competencies and Skills:

• Computer proficiency.
• Strong knowledge of front and bank of house operations including food and beverage, staff supervision, inventory and food safety.
• Strong knowledge of food, health and safety regulations and standards.
• Sound knowledge of Budgeting, Cost Management, Inventory and Labour systems that contribute to restaurant profitability.
• Detail-oriented, highly organized team player.
• Strong communication and interpersonal skills.
• Strong supervisory and management skills.
• Ability to leverage understanding of the food industry into successful strategies to improve the business.  
• Strong sense of integrity and ethics.
• Strategic, analytical and problem-solving abilities.
• High degree of organization with the ability to work well and multi-task in a challenging and fast-paced environment.
• Excellent communication skills both written and oral.
• Time management.

Work Environment:

• The role requires flexibility in one’s work schedule, including weekends, holidays, and evenings, as required. This is needed to accommodate issues as they arise at the restaurants, the opening hours for which cover morning, afternoon and evening shifts.