Area Manager

Malak Al Tawouk

Malak Al Tawouk is currently hiring an Area Manager.


Tasks & Responsibilities:


Management & Reporting

Manages the operations of multiple restaurants where his/her major responsibility is to conduct daily visits and checks if restaurants are complying with business policies and procedures especially health, safety and cleanliness.

Organizes and attends meetings that aim to improve collaboration and cooperation among various departments, sections and units.

Develops strong relationships with franchisees and cooperates in solving business issues facing their businesses.

Reports operational issues to upper management, submits all documents/reports/studies/performance appraisal required to the head office, and informs franchisees/restaurant managers on any strategic or operational challenge facing restaurants.


People

Determines competency development needs in accordance to performance and business requirements, and then selects the most suitable development approach to be followed such as training, coaching, shadowing, etc

Trains & coaches workforce on policies and procedures updated by the company and on new operational practices that should be followed especially production, use of technology, customer service, and food safety.

Monitors the performance of candidates who are newly hired, follows the execution of their training as trainees, and supports restaurant managers decisions in determining if candidates fit the job.

Manages the performance of restaurant managers who are under his/her direct supervision by scheduling quarterly performance review meetings, tracking managers progress or regress, identifying coaching and development needs based objectives, and computes managers performance appraisal score.

Approves and Rejects resignations and leave requests submitted by people who are working in his/her related area.

Assists in the hiring procedures of candidates in order to prevent shortage in staff.

Participates in the decision processes related to promotion, transfer, replacement, disciplinary action and termination


Operational Duties

Assures that food safety, health and cleanliness standards & procedures are imposed by constantly checking temperatures of food items, investigating the condition of food in the fridge, verifying expiry dates, etc.

Follow up on legal documents in order to check expiry dates since these documents should be available in any restaurant business. (e.g. water report, employees medical cards and legal papers)

Makes sure that machines and fixed assets available in restaurants are in a good condition, ensure the maintenance implementation for all restaurants.

Monitors and controls the performance of restaurants in terms of customer satisfaction, food safety, comment cards, mystery shopper, and profitability.

Audits on a continuously basis the production process which is represented by the following activities: preparing, grilling, rolling, cooking, dispatching, and investigates the receiving & closing process.

Fills the checklist used by the area manager to conduct audit check on a specific restaurant.

Prepares requirements for restaurants pre-opening, and assists architects, designers, foremen, contractors in preparing for the opening of any new restaurant.

Solves operational problems received from the call center team, and supports restaurants in case of shortage in raw materials or supplies.

Supports restaurant managers to reach objectives by continuously motivating them toward eliminating waste, reducing expenses, maintaining labor cost, and increasing sales according to pre-determined budgeting plan.

Ensures that customers are satisfied by checking comment cards and other indexes, and solves customers complaints in collaboration with restaurant managers.

Audits cash management policies followed in restaurants through investigating invoices, petty cash, and payment practices.

Adheres to company s rules, regulations, policies and procedures.

Preforms other duties as assigned.



Educational Requirements:

BA in Hospitality management is more preferable than other field of studies or technical degree in hospitality TS, BT, etc.

Any Technical certificate related to food and beverages is a plus.



Technical Skills & Experience:

A minimum of 6 years experience in a managerial position especially in quick service restaurant businesses.

Good knowledge in POS systems

Good computer skills.

Very Good knowledge in food safety and quality standards.