Fasil VT

* Handling the full country operations (Including all the branches, Catering, Events, Cloud Kitchen, Central Kitchen, and Central Store) Report directly to the CEO

* Assist the CEO in coordinating company initiatives and business plans, and perform operationally focused financial analysis and intelligence gathering to support strategic and business development initiatives.

* Planning the brand expansion and business development.

* Managing the new project openings, layouts, Fit-out, and Kitchen-Bar equipment layouts.

* Responsible for full pre-opening setups (Business Plans, Pre-operations setups, Budgets and Recruitment)

* Reviewing P& L analysis and controlling the cost.

* Team management and overseeing more than 150 employees in UAE and heading another 2 countries

* Managing marketing activities with agencies like social media marketing, influencer marketing and events.

* Meets restaurant financial objectives by developing financing; establishing relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average revenue

* Maintains operations by following policies and standard operating procedures, implementing production, productivity, quality, and customer-service standards; determining and implementing system improvements.

* Controls purchases and inventory by meeting with Finance Team; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports,

* Conduct budget reviews and report cost plans to upper management.

* Maintains Customers satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements. Responsible for the presentation of all products.

* Managing the full Restaurant, Lounge, Kiosk and Outdoor catering & Report directly to Managing Director.

* Managing multi-units: responsible for area store operations as needed.

* Managing all restaurant Pre-opening setups, Project planning, MEP Plans, Fit out and grand Opening.

* Overseeing project and service delivery, determining needs, controlling costs and analyzing areas for improvement.

* Responsible for Restaurant branding and Franchise business.

* Creating Franchise Operational Manual, SOP Planning & incorporating SOPs as per the needs & requirements of every individual project.

* Innovative Menu Planning & Cost Reduction / Waste Management

* Vendor Management & Negotiation

* Menu engineering, Menu Costing and Pricing.

* Manage the entire Restaurant operations including retail & outside catering and report directly to General Manager

* Taking responsibility for the business performance of the outlet; Analyzing and planning restaurant, retail sales levels and profitability.

* Submitting P&L to top management & preparing reports at the end of the Day/Month, including staff control, food control and sales.

* Handling guest complaints and feedbacks.

* Organizing the sales & marketing activities, such as promotional events, discount schemes & monthly promotions.

* Creating and executing plans for department sales, profit and staff development.

* Setting budgets and/or agreeing them with senior management.

* Planning and coordinating menus with chef.

* Take control of Menu engineering, Menu costing, Supplier price negations, Budgeting and Inventory

* Micros Menu Installation, Employee Cards, Adding Keys and generating revenue centre.

* Maintaining high standards of quality of service, Cost control, hygiene, health and safety

* Oversee and manage the daily operation and report directly to the F & B Manager.

* Assist F&B Manager in day-to-day operations and carrying out responsibilities in absence of him.

* Familiar with set financial and operational targets. Co - responsible of achievement of set targets.

* Responsible for the Administrative tasks of the restaurant, example. (Attendance Report, Performance Report, Log Book, Payroll, etc.

* Responsible for developing training plans as well as on-the-job coaching in accordance with Company guidelines, and in conducting and implementing the staff.

* Conduct daily briefings and monthly meetings of the department's supervisors and administrative associates.

* Maintain a high profile in guest contact, public relation and sales activities, attention even to the slightest guest comment, and act and report accordingly.