**Operational Planning \& Financial Control** * Set operating goals and objectives, prepare annual budgets, schedule expenditures, analyze variances, and initiate corrective actions. * Achieve restaurant operational objectives by contributing to strategic plans, completing action plans, and implementing standards for production, productivity, quality, and customer service. * Control operating costs through proper portion control, minimizing waste, and ensuring high\-quality food preparation. **Team Leadership \& Development** * Create and maintain a positive team atmosphere among all Team Members across outlets. * Supervise food and beverage service staff in accordance with operating policies. * Oversee performance of all outlet team members and report updates to the Operations Manager. * Contribute to overall team success by accomplishing related tasks as needed. **Operational Excellence \& Standard Compliance** * Ensure all reporting and control procedures related to operations, customer service, production quality, hygiene, cleanliness, maintenance, and administration are completed according to company policy and the operations manual. * Maintain quality service by establishing and enforcing organizational standards. * Ensure all restaurant teams understand and follow security procedures. **Coordination \& Communication** * Coordinate improvements in service policies and operational practices with the Operations Manager. * Serve as a liaison between the Operations Manager and Restaurant Managers. * Suggest ideas and initiatives to Restaurant Managers for overall business improvement. **Monitoring, Analysis \& Reporting** * Identify outlet problems through reports and develop effective solutions. * Maintain accurate records of staff schedules and operating costs. * Estimate inventory consumption, forecast requirements, and ensure updated stock levels. * Maintain monthly and weekly performance reports for all outlets. * Plan and execute LSM (Local Store Marketing) activities for all outlets in the assigned area. **Qualifications** * Minimum **3 years of experience** in restaurant operations or a related supervisory role. * **College graduate**. * Bachelor’s degree in **Business Administration**, **Hospitality Management**, or a related field. * Strong leadership, communication, and analytical skills. * Ability to manage multiple outlets and work in a fast\-paced environment. * Knowledge of restaurant operations, budgeting, inventory control, and customer service standards. Job Type: Full\-time Pay: BD350\.000 \- BD600\.000 per month Expected Start Date: 01/12/2025