Cluster Manager
M.H. Alshaya
Total years of experience :19 years, 5 Months
Cluster Manager - Amiti Noura Brand
• Supervise the day-to-day operations of the Outlets within the assigned area, with the guidance and direction of the Senior Director.
• Assist the Outlet Manager in meeting all the budget requirements.
• Supervise the outlet with particular reference to: Staffing and their costs, ordering food stuffs at best cost consistent with quality, budget compliance and cost control.
• Ensure that the outlet is properly following the standards & procedures set by the Franchiser & the Company.
• Build teamwork and boost morale among the staff.
• Gauge the capabilities of the staff in station duties.
• Communicate company policies to all staff.
• Maintain and improve the company image in all the areas of services provided.
• Submit all reports in time, duly completed and accurate.
• Maintain confidentiality of all information relating to budgets, personnel and company matters.
• Build, align & develop the management team. Monitoring People retention & turnover.
• Provide support to restaurant managers.
• Resolve issues to improve units operations.
• Allocate resources.
• Be a visible coach in units & act as role model.
• Manage the P&L to ensure units profitability. Cost saving & reduce wastage.
• Setting sales objectives. Strategic & business plan.
• Development & construction follow up: New locations.
• Weekly/monthly meeting with managers to discuss business review.
• Marketing analysis: Product mix analysis, competitor analysis and action plan.
• Marketing: product test feedback & description.
• Setting yearly achievable budget including: sales & Manpower needs.
• BYA: Beat Year Ago system by identifying sales opportunities & promotions activities.
• Monitoring Product projection & nearly expire Items to reduce wastage & to increase consumption.
• Administrative work: settle vacations plan.
• Store visit on daily/weekly basis & providing feedback.
• Supervise the operation of restaurant according to the rules and regulations of the firm especially the operation standard.
• Define operation plans.
• 1 - Customer Service Administration
• Examine and suggest workers in charge to ensure that they perform their jobs properly according to the operation standard for both the service and food quality control.
• Handle customer's complaint politely and properly.
• Hold on to the CSL Standard when administrate restaurant operation.
• 2 - Sales Management
• Define and supervise sales planning for restaurant.
• Prepare the production of every product.
• 3 - Cost Management and Control
• Define plan for inventory ordering.
• Verify inventory and analyze cost.
• Control restaurant expenses.
• 4 - Human Resource Management
• Recruit new employees.
• Coach and enrich workforce.
• Define work schedule for workers in charge.
• Evaluate, promote and discipline worker according to the rules and regulations of the firm.
• 5 - General management and cooperation.