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20 hours ago
The ideal candidate should have an MBA, M.Com, diploma or special courses in restaurant management, with added advantage of proficient computer use and motivation skills to work as a team.
Key Responsibilities: Developing a restaurant business plan by conducting market research, collaborating with local communities, assessing competitors, and projecting financial performance.
Marketing Strategies: Designing effective marketing campaigns to attract customers, track changing demands, and improve customer satisfaction by monitoring and evaluating food, service, and environment.
Financial Performance: Achieving restaurant financial objectives, creating sales forecasts, analyzing variances, and implementing corrective actions to enhance profitability.
Operational Excellence: Implementing best practices for food production, quality control, and security systems. Guiding Operations Managers on procurement, inventory management, and supplier relationships.
Talent Management: Forecasting staffing needs, guiding Restaurant Managers on shift scheduling, and managing human resources to achieve restaurant objectives.
Customer Delight: Ensuring exceptional customer service through training and development programs, and administering evaluations of learning activities.
Quality Assurance: Overseeing kitchen operations, monitoring food production, and adhering to quality control standards and recipes.
Requirements- Leadership skills, self-discipline, and initiative.
- Excellent communication and teamwork skills.
- Strong analytical and problem-solving abilities.
- Ability to manage multiple priorities and deadlines.
Minimum 10 years of progressive experience, including 4-6 years in leadership roles, with proven track record of managing multiple restaurants.
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