Al Toobi New Enterprises jobs

<p>Responsible for overseeing the overall performance of all restaurant outlets and operational support functions. The role drives revenue growth, profitability, operational efficiency, food quality, guest experience, team development, and compliance while ensuring the successful execution of the company's business objectives and strategic plans. Key Accountabilities 1. Operations Leadership • Lead and manage the daily operations of all assigned restaurant outlets. • Develop and implement operational strategies aligned with organizational goals. • Ensure consistency in service standards, food quality, cleanliness, and brand compliance across all locations. • Monitor operational KPIs and implement corrective actions when required. • Drive continuous improvement initiatives to enhance operational efficiency. 2. Business Performance & Profitability • Achieve company sales, profitability, and growth targets. • Review outlet P&L statements and key financial reports. • Identify opportunities to improve revenue, productivity, and operational performance. • Monitor labour costs, food costs, overhead expenses, and operational budgets. • Develop action plans to improve profitability and cost efficiency. 3. Multi-Unit Restaurant Management • Oversee the performance of all restaurant outlets through Area Managers and Restaurant Managers. • Conduct routine operational reviews and outlet inspections. • Ensure implementation of company SOPs and operational policies. • Support outlet management teams in achieving business objectives. • Drive consistency of operations throughout all regions and locations. 4. Guest Experience & Brand Standards • Ensure exceptional customer service standards across all outlets. • Develop initiatives to enhance customer satisfaction and loyalty. • Review customer feedback, online ratings, complaints, and guest satisfaction scores. • Ensure timely resolution of customer concerns and service recovery. • Protect and strengthen the company's brand reputation. 5. Financial Management & Cost Control • Develop and manage annual operational budgets. • Monitor food cost, beverage cost, labour cost, and controllable expenses. • Ensure efficient utilization of company resources. • Approve operational expenditures within authorized limits. • Support strategic pricing and profitability initiatives. 6. Food Safety, Quality & Compliance • Ensure compliance with HACCP, Municipality regulations, food safety standards, and legal requirements. • Conduct operational audits and compliance inspections. • Ensure implementation of health, safety, hygiene, and sanitation procedures. • Monitor corrective actions resulting from audits and inspections. • Promote a culture of safety and quality throughout the organization. 7. People Management & Talent Development • Lead, coach, and develop Area Managers and outlet leadership teams. • Establish succession planning for key operational positions. • Support recruitment, onboarding, and retention initiatives. • Conduct performance reviews and leadership development programmes. • Build a high-performance culture focused on accountability and continuous improvement. 8. Supply Chain & Inventory Management • Oversee inventory management and stock control processes. • Ensure efficient procurement and supply chain coordination. • Minimize wastage, stock variances, and operational losses. • Monitor supplier performance and service standards. • Ensure optimum stock availability across all outlets. 9. Strategic Planning & Business Development • Support company expansion projects and new outlet openings. • Identify market opportunities and operational improvements. • Collaborate with Marketing, HR, Finance, and Procurement departments. • Participate in annual business planning and forecasting exercises. • Contribute to long-term business growth strategies. 10. Reporting & Communication • Prepare weekly, monthly, and quarterly operational reports. • Present business reviews and operational updates to senior management. • Monitor KPI achievements and report variances. • Ensure effective communication between Head Office and outlet management teams.</p><p>Education & Experience • Bachelor's Degree in Hospitality Management, Hotel Management, Business Administration, or related field. • Minimum 8-10 years of experience in the Food & Beverage industry. • Minimum 5 years of experience in a senior operations management role. • Proven experience managing multiple restaurant outlets. • Strong knowledge of restaurant financial management and business planning. • HACCP and Food Safety certification preferred. Skills & Knowledge • Strategic leadership and business management. • Strong financial and commercial acumen. • Advanced operational management capabilities. • Excellent communication and stakeholder management skills. • Strong analytical and problem-solving abilities. • Team development and coaching skills. • Budgeting and forecasting expertise. • ERP, POS, and Microsoft Office proficiency. • Change management and project management skills</p>

<p>The BOH Training Executive is responsible for delivering hands-on kitchen training to BOH employees, including Kitchen Managers, Kitchen Supervisors, Senior Cooks, Cooks, and other kitchen team members. The position focuses on converting company recipes, SOPs, food preparation standards, and kitchen procedures into consistent practical execution through demonstrations, on-the-job coaching, recipe training, practical assessments, production observations, and refresher training. The role works closely with Operations, Chef, Restaurant Managers, Kitchen Managers, Kitchen Supervisors, Quality, and R&D teams to identify kitchen performance gaps, improve food quality and employee competency, and maintain consistent BOH standards across all locations. A. BOH Training & Development 1. Develop, update, and implement BOH training modules, kitchen SOPs, recipes, preparation standards, and training materials. 2. Conduct induction and orientation training for newly joined BOH employees. 3. Deliver practical, hands-on kitchen training at restaurant outlets. 4. Conduct refresher and remedial training based on identified performance gaps. 5. Train kitchen employees on approved recipes, preparation methods, cooking procedures, and presentation standards. 6. Demonstrate correct food preparation, cooking, holding, storage, and handling procedures. 7. Train employees on proper portioning, weighing, measuring, and yield control. 8. Train employees on correct use, cleaning, and safe handling of kitchen equipment and utensils. 9. Train employees on mise en place, preparation planning, station organization, and kitchen workflow. 10. Conduct practical demonstrations and assessments to ensure employees can correctly execute recipes and procedures. B. Food Quality & Product Standards 1. Ensure kitchen employees consistently follow approved recipes and product specifications. 2. Train employees to maintain consistent taste, texture, appearance, portion size, temperature, and presentation. 3. Reinforce recipe adherence and standardized preparation procedures across all outlets. 4. Train kitchen teams on correct product storage, labelling, shelf-life, and FIFO practices. 5. Identify recurring food-quality issues and provide corrective training. 6. Work with R&D/Quality and Operations teams on implementation of new products, recipes, and procedures. 7. Support product launches by conducting practical recipe and preparation training. 8. Monitor food preparation practices and recommend improvements to improve consistency and reduce waste. C. Food Safety, Hygiene & Compliance 1. Train BOH employees on food safety, personal hygiene, kitchen sanitation, and safe food-handling practices. 2. Reinforce HACCP principles and company food safety procedures. 3. Train employees on correct temperature control, storage, thawing, cooling, reheating, and holding procedures. 4. Ensure employees understand cross-contamination and allergen-control requirements. 5. Train employees on cleaning and sanitation procedures for kitchen areas, equipment, utensils, and food-contact surfaces. 6. Conduct practical observations to verify compliance with hygiene and food safety standards. 7. Identify food safety training gaps and report significant non-compliance to the concerned Operations/Quality Manager. D. Training Needs & Performance Improvement 1. Coordinate with Kitchen Managers, Restaurant Managers, Area Managers, and Operations to identify BOH training needs. 2. Conduct training needs assessments based on kitchen observations, quality audits, customer feedback, wastage, food consistency, and operational performance. 3. Identify individual and team competency gaps and recommend appropriate training interventions. 4. Prepare coaching and improvement plans for employees requiring additional support. 5. Follow up with trained employees to measure improvement and competency. 6. Support management in developing high-potential kitchen employees for future supervisory and management positions. 7. Provide additional coaching where employees do not meet required recipe, quality, or operational standards. E. Training Assessment & Certification 1. Conduct written, verbal, practical, and competency assessments where required. 2. Assess employees' ability to correctly prepare and execute assigned recipes and kitchen procedures. 3. Maintain accurate employee training records, attendance, assessment results, and competency status. 4. Conduct outlet training audits to verify implementation of trained BOH standards. 5. Evaluate training effectiveness through practical observations, assessments, quality results, and operational performance. 6. Recommend retraining or reassessment where competency standards are not achieved. 7. Report significant training and competency gaps to the concerned Operations Manager. F. Training Planning & Reporting 1. Prepare monthly and periodic BOH training plans and schedules. 2. Coordinate training schedules without negatively affecting restaurant operations. 3. Maintain the annual/monthly BOH training calendar. 4. Prepare training reports covering attendance, completion, assessment results, competency gaps, and corrective actions. 5. Track BOH training KPIs and provide regular updates to management. 6. Maintain and continuously improve BOH training materials, recipe training guides, checklists, and assessment forms. G. KEY TRAINING AREAS The BOH Training Executive should be capable of delivering practical training in: 1. Kitchen induction and orientation 2. Kitchen organization and station setup 3. Mise en place and preparation planning 4. Recipe and SOP compliance 5. Food preparation techniques 6. Cooking methods and standards 7. Portion control and weighing 8. Food presentation and plating 9. Product quality and consistency 10. Food storage and FIFO 11. Food labelling and shelf-life control 12. Temperature control 13. Thawing, cooling, reheating, and holding procedures 14. Food safety and HACCP practices 15. Personal hygiene and kitchen sanitation 16. Allergen awareness and cross-contamination prevention 17. Kitchen equipment operation and safety 18. Cleaning and sanitation procedures 19. Waste control and yield management 20. Kitchen opening and closing procedures 21. BOH–FOH coordination and communication 22. Peak-period kitchen workflow and time management 23. New product and recipe implementation 24. Practical competency assessment 25. Teamwork, discipline, and professional kitchen conduct.</p><p>Education & Experience • Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, Hospitality Management, or a related field. • Minimum 3–5 years of experience in casual dining, restaurant kitchen operations, culinary training, or a related field. • Strong practical BOH/kitchen experience is highly preferred. • Proven experience in delivering hands-on kitchen/culinary training is preferred. • Experience working across multiple restaurant outlets is an advantage. • Experience in recipe standardization, food quality, kitchen SOPs, and food safety is strongly preferred. Skills & Knowledge • Strong knowledge of casual dining restaurant kitchen operations. • Strong practical knowledge of food preparation and cooking procedures. • Good understanding of recipes, portion control, yield, and product consistency. • Strong knowledge of food safety, hygiene, sanitation, and HACCP principles. • Ability to conduct practical cooking demonstrations and hands-on training. • Strong coaching and employee development skills. • Ability to identify kitchen performance and competency gaps. • Ability to train employees with different levels of experience. • Good communication and interpersonal skills. • Strong presentation and training delivery skills. • Good organizational and time-management skills. • Ability to prepare training materials, assessments, checklists, and reports. • Proficient in MS Office and training documentation. • Ability to work flexible hours and visit different restaurant outlets as required</p>

<p>The Accountant - Fixed Assets & Accounts Payable is responsible for maintaining the integrity of the company's fixed asset records and payables ledger. This role manages the complete Accounts Payable cycle from invoice receipt and verification to payment processing and supplier reconciliation and ensures the Fixed Asset Register is accurately maintained with proper recording of acquisitions, disposals, depreciation, and physical verification. The role also supports monthly and year-end financial closing, VAT compliance, audit preparation, and ERP system operations within the Finance department of a multi-location F&B and retail business. Key Accountabilities A. Accounts Payable Management a) Manage the end-to-end Accounts Payable process, including receiving, verifying, recording, reconciling, and processing supplier invoices, utility bills, employee reimbursements, petty cash claims, and other trade and non-trade liabilities, ensuring all transactions are properly authorized, accurately recorded, and processed in accordance with company policies and approved payment terms. b) Prepare supplier payment schedules, monitor outstanding payables, perform supplier statement reconciliations and balance confirmations, investigate and resolve invoice discrepancies, payment issues, and supplier queries, while ensuring timely settlement of liabilities and maintaining healthy supplier relationships. c) Maintain complete Accounts Payable records, supporting documentation, filing systems, payment schedules, and audit trails, ensuring compliance with internal controls, accounting standards, VAT, and company policies. B. Fixed Asset Management a) Maintain the Fixed Asset Register by accurately recording asset acquisitions, transfers, disposals, capitalization, depreciation, barcoding, and asset movements in accordance with company policies and applicable accounting standards. b) Perform monthly reconciliation between the Fixed Asset Register and the General Ledger, prepare fixed asset schedules and analyses, coordinate periodic and annual physical verification exercises across all business locations, and ensure proper documentation and approval for all asset transactions. C. Financial Reporting and Period-End Closing a) Assist in monthly, quarterly, and annual financial closing activities by preparing journal entries, reconciliations, schedules, management reports, MIS reports, KPI reports, and other financial analyses required for management decision-making, budgeting, and statutory reporting. b) Support budget monitoring activities, prepare VAT and tax schedules as required, provide financial information and variance analysis, and assist in the preparation of statutory financial statements and year-end accounts. D. Audit, Compliance and Risk Management a) Ensure compliance with company policies, accounting standards, VAT regulations, taxation requirements, and internal control procedures while maintaining confidentiality of all financial and organizational information. b) Prepare audit schedules and supporting documentation for internal and external audits, perform account reconciliations, participate in internal reviews and risk assessments, and recommend corrective actions and process improvements to strengthen financial controls and operational efficiency. E. Systems, Process Improvement and General Support Support ERP-related accounting activities by coordinating with system administrators and IT teams to resolve operational issues, participate in system enhancements, testing, upgrades, and continuous process improvement initiatives to improve efficiency and control. F. General Responsibilities a) Support the Finance Manager and department leadership in achieving departmental objectives. b) Prepare VAT, tax reports, and supporting schedules as required. c) Prepare KPI reports related to Accounts Payable and Fixed Assets. d) Provide backup support to finance team members during leave or peak workload periods. e) Assist with internal audit assignments, financial analysis, and special projects. f) Perform any other duties assigned by the Finance Manager, Senior Finance Accountant, or Chief Financial Officer.</p><p>Education & Experience: Bachelor's Degree in Accounting, Finance, Commerce, or a related field. Professional accounting qualifications will be an added advantage. Minimum 2 years of relevant accounting experience, preferably within the F&B, Retail Chain, Hospitality, or Multi-Location Business environment. Proven hands-on experience in Accounts Payable and Fixed Asset Accounting. Experience using ERP systems and computerized accounting software. Exposure to financial reporting, month-end and year-end closing, VAT filing, and audit support Skills & Knowledge Strong knowledge of accounting principles, Accounts Payable, and Fixed Asset Accounting. Good understanding of budgeting, internal controls, VAT regulations, and taxation compliance requirements. Excellent analytical, numerical, and reconciliation skills with high attention to detail and accuracy. Strong organizational, planning, and time-management skills with the ability to manage multiple priorities and deadlines. Commitment to continuous improvement, operational excellence, and professional development Strong communication and interpersonal skills — able to liaise effectively with internal teams, suppliers, and auditors. Ability to work independently and collaboratively as part of the Finance team. Advanced proficiency in Microsoft Excel (pivot tables, VLOOKUP, financial modelling) and Microsoft Office applications. Proficiency in ERP accounting systems; experience with system upgrades and process improvement initiatives. Strong problem-solving, decision-making, and critical-thinking abilities. High level of integrity, confidentiality, and professional ethics.</p>

<p>We are seeking a dynamic Training & Development Officer to join our Front of House Operations team in Muscat. This role is pivotal in enhancing the skills and performance of our restaurant staff, ensuring exceptional customer service and operational excellence. Responsibilities: 1. Training & Development: -Conduct Training Needs Analysis (TNA) to identify operational and service gaps. -Design and deliver induction, orientation, and onboarding programs for new hires. -Develop training materials, presentations, SOP guides, assessment tools, and training manuals. -Facilitate classroom, practical, and on-the-job training programs. -Conduct refresher training sessions on service standards, food safety, and operational procedures. -Coordinate cross-training initiatives to enhance workforce flexibility and succession planning. -Support the implementation of new company initiatives, menu launches, and operational changes. 2. FOH & Restaurant Operations Training -Train employees on restaurant service standards and guest engagement techniques. -Ensure team compliance with restaurant SOPs and brand standards. -Conduct product knowledge training covering food, beverages, promotions, and menu specifications. -Train staff on reservation management, POS systems, cash handling, and customer service protocols. -Coach supervisors and team leaders on leadership and people management skills. -Monitor service delivery and provide corrective coaching where required. 3. Performance Management -Evaluate employee performance through assessments, observations, and service audits. -Maintain employee training records and competency matrices. -Track individual development plans and follow up on training effectiveness. -Recommend development programs for high-potential employees. -Provide coaching and mentoring to improve operational performance. 4. Compliance & Quality Assurance -Ensure adherence to food safety, hygiene, HACCP, and occupational health & safety standards. -Conduct compliance audits and mystery guest evaluations. -Monitor implementation of company policies and procedures. -Support quality improvement initiatives to enhance guest satisfaction. 5. Reporting & Administration -Maintain an updated annual training calendar. -Prepare monthly training reports and KPI dashboards. -Monitor training attendance, completion rates, and certification records. -Manage training budgets, schedules, venues, and training resources. -Coordinate with restaurant managers and department heads regarding training requirements.</p><p>- Bachelor's degree in Hospitality, Human Resources, Education, or a related field. - Proven experience in training and development within the restaurant or hospitality industry, specifically with Front of House operations. - Excellent communication and presentation skills to effectively engage and motivate staff. - Strong organizational skills with the ability to manage multiple training initiatives simultaneously. - Knowledge of training methodologies and instructional design. - Ability to work collaboratively with diverse teams and adapt to a fast-paced environment. - Passion for enhancing customer service and staff development. -3-5 years of experience in restaurant, hospitality, or F&B operations. -Minimum 3 years of experience in training and development. -Experience in multi-unit restaurant operations is an advantage.</p>

<p>1. Training Strategy & Planning • Develop and implement a company-wide training and development strategy aligned with business goals. • Conduct training needs assessments in collaboration with department heads. • Design annual training calendars covering operational, customer service, technical, and leadership development areas. 2. Curriculum & Program Development • Create training content, materials, and manuals tailored to business units (hospitality, retail, corporate). • Customize programs for the head office staff, frontline staff, baristas, chefs, supervisors, and management roles. • Ensure training reflects the brand standards of Italian Barrista Café and corporate values of Al Toobi New Enterprises. 3. Delivery & Facilitation • Conduct in-person and virtual training sessions across outlets and offices. • Arrange and manage third-party trainers or vendors when required. • Support new employee onboarding with orientation and induction programs. 4. Evaluation & Improvement • Monitor training effectiveness through feedback, assessments, and performance metrics. • Continuously improve training programs based on evaluation results, industry trends, and internal needs. Maintain training records and prepare periodic reports for leadership. 5. Compliance & Standards • Ensure training aligns with food safety, health regulations, and customer service standards. • Develop SOPs and training modules to reinforce company policies and best practices. 6. Talent Development • Identify high-potential employees and create development pathways for career growth. • Support succession planning and leadership development initiatives. 7. Cross-Functional Collaboration • Work closely with operations, HR, quality, and brand teams to identify and support training needs. • Coordinate with all Oman branches to ensure consistency in employee capability and service quality.</p><p>Education & Experience • Bachelor's degree in Human Resources, Business Administration, Hospitality Management, or a related field is required. • Professional certifications in Training & Development (e.g., CIPD, ATD, or Train the Trainer) are highly desirable. • A Master's degree in Organizational Development, HR, or a relevant field is an advantage. • Minimum of 5 years of proven experience in a Training Manager or Learning & Development role, preferably in the hospitality, retail, or F&B industry. Required Skills • Proven ability to design and deliver effective training programs tailored to various roles and departments. • Skilled in developing training manuals, SOPs, and digital learning content. Experience managing training initiatives across multiple branches or regions. Strong knowledge of hospitality service standards, customer service, and food safety practices. • Excellent facilitation, presentation, and communication skills in English; Arabic is a plus. • Proficient in using MS Office and digital tools for content creation and • reporting. • Capable of evaluating training effectiveness and continuously improving learning strategies. • Strong leadership and collaboration skills with the ability to coach and support team development.</p>

<p>A.\tPolicy and Procedure Development & Implementation:\r\n\r\n1.\tEstablish and implement effective supply chain management policies, procedures, and best practices.\r\n2.\tDevelop and implement procedures to ensure the timely and budget-conscious procurement of all items.\r\n3.\tDevelop and implement procedures, following best practices for warehouse and inventory management, including regular audits and cycle counts.\r\n4.\tMonitor and ensure ongoing compliance with departmental policies and procedures.\r\n5.\tDevelop and implement policies for \"zero\" or \"minimum cash transaction\" procedures.\r\n\r\nB.\tProcurement Management:\r\n\r\n1.\tIdentify and source new suppliers and vendors, conducting thorough evaluations based on price, quality, support, capacity, and reliability.\r\n2.\tDevelop and maintain strategic relationships with key suppliers and vendors.\r\n3.\tEstablish and update an approved vendor\/supplier database.\r\n4.\tDevelop, negotiate, and administer purchasing agreements\/ contracts with suppliers and vendors.\r\n5.\tReview contracts to ensure they align with legal requirements and organizational policies, and oversee supplier\/vendor adherence to contract terms.\r\n6.\tMonitor and oversee the performance of vendors and suppliers in terms of cost, quality, and delivery, ensuring the prompt and effective resolution of related concerns and issues.\r\n7.\tManage risks related to quality, cost, delivery, and supply of purchases.\r\n8.\tIntroduce performance improvement measures for suppliers and vendors.\r\n9.\tOversee supplier compliance with internal quality standards and external regulations.\r\n10.\tMonitor and reduce purchase variances to meet profit objectives.\r\n11.\tInitiate and develop R&D functions within the purchasing department.\r\n12.\tDrive continuous improvement of purchasing processes aligned with organizational needs and market conditions.\r\n13.\tFacilitate timely placement of purchase orders, reviewing them for authorization and compliance with organizational policies.\r\n\r\nC.\tWarehouse and Inventory Management\r\n\r\n1.\tOversee warehouse operations to ensure efficient storage, handling, and distribution of goods.\r\n2.\tImplement best practices for inventory management to minimize stockouts and excess inventory.\r\n3.\tSupervise warehouse staff, providing leadership, guidance, and training as needed.\r\n4.\tContinuously improve warehouse processes for increased efficiency and cost-effectiveness.\r\n\r\nD.\tLogistics Management:\r\n\r\n1.\tCoordinate and optimize transportation and distribution activities to meet operational requirements.\r\n2.\tNegotiate and manage contracts with third-party logistics providers.\r\n3.\tMonitor the performance of logistics partners and implement continuous improvement initiatives.\r\n4.\tCollaborate with cross-functional teams to ensure seamless coordination between procurement, warehouse, and logistics functions.\r\n\r\nE.\tOther Duties\r\n\r\n1.\tDevelop and manage department budgets and forecasts.\r\n2.\tProduce regular reports on purchase commitments, costs, and delivery performance, inventory status report, etc.\r\n3.\tEvaluate the performance of staff, provide development opportunities, and motivate the purchasing\/supply chain team.\r\n4.\tFulfill any additional requirements imposed by the organization to improve functions, processes, and procedures.<\/p><p>Qualifications & Experience\r\n\r\n1. Bachelor's Degree in Supply Chain Management, Logistics, Business Administration, or a related field.\r\n2. Master's Degree is an advantage.\r\n3. Minimum 5 years of experience in a Supply Chain or Procurement Manager role (within the Food Products, Food Manufacturing, FMCG, F&B, Hypermarket, or Hospitality industry.)\r\n4. Strong understanding of procurement, warehousing, inventory management, and logistics operations.\r\n5. Proven experience managing food products and supply chain operations.\r\n6. Excellent supplier negotiation and vendor management skills.\r\n7. Strong analytical, problem-solving, and decision-making abilities.\r\n8. Proficiency in ERP systems and Microsoft Office applications, particularly Excel.\r\n9. Excellent communication, leadership, and stakeholder management skills.\r\n\r\nPreferred Skills\r\n\r\n1. Experience with demand forecasting and supply planning.\r\n2. Knowledge of food safety standards and quality management systems.\r\n3. Ability to drive continuous improvement initiatives and cost-saving projects.\r\n4. Strong commercial awareness and understanding of Restaurants market trends.<\/p>

<p>1. Operational Excellence • Ensure consistent execution of operations, product delivery, and customer service standards. • Monitor key business performance indicators and identify opportunities for improvement. • Drive operational efficiency and achievement of company targets. 2. Profitability & Financial Performance • Achieve budgeted and forecasted profit targets through effective cost control. • Monitor sales and financial performance across assigned locations. • Take corrective actions to improve profitability and business results. 3. Business Strategy & Operations • Set clear objectives and performance goals for all stores within the area. • Oversee daily operations and maximize productivity and efficiency. • Identify operational challenges and implement effective solutions. • Prepare and submit regular performance reports to senior management. 4. Customer Experience • Maintain and enhance customer service standards. • Ensure a consistently superior customer experience across all stores. • Monitor customer feedback and resolve complaints promptly and professionally. 5. People Management & Team Development • Lead by example and promote a positive, results-driven culture. • Coach, support, and develop store managers and leadership teams. • Empower employees to take ownership of customer service excellence. • Support recruitment, onboarding, training, and succession planning. • Build a skilled, motivated, and high-performing workforce. 6. Health, Safety & Compliance • Ensure compliance with health, hygiene, and safety standards. • Maintain adherence to company policies, procedures, and operational guidelines. • Conduct regular audits and ensure corrective actions are implemented. 7. Marketing & Menu Launches • Execute local store marketing initiatives to drive sales and brand awareness. • Coordinate and oversee successful menu launches across assigned locations. • Ensure operational readiness and compliance during new product introductions.</p><p>We are seeking an experienced, highly driven, and commercially focused Area Manager to lead and oversee multiple restaurant locations. The ideal candidate must have a proven track record in Casual Dining Restaurant operations, strong leadership capabilities, and the ability to drive sales growth, operational excellence, profitability, and exceptional guest experiences across all assigned outlets. Education: • Bachelor's Degree in Business Administration, Hotel & Hospitality Management, Operations Management, or a related field. Experience: • Current designation must be Area Manager overseeing multiple restaurant outlets. • Minimum 5 years of experience in an Area Manager / Multi-Unit Manager role. • Minimum 7 years of progressive experience in Casual Dining Restaurant Operations. • Candidates with experience outside the Casual Dining Restaurant sector will not be considered. • Hands-on experience with ERP systems, restaurant management platforms, and business analytics tools. • Demonstrated success in achieving and exceeding sales, operational, customer service, and profitability targets. Key Skills & Competencies: • Proven ability to lead, inspire, and develop high-performing restaurant management teams. • Strong commercial and financial acumen with expertise in budgeting, P&L management, cost control, and revenue optimization. • Excellent leadership, coaching, and performance management skills. • Strong analytical mindset with the ability to interpret KPIs and drive business improvements. • Exceptional problem-solving and decision-making capabilities in fast-paced operational environments. • Excellent communication, stakeholder management, and interpersonal skills. • Ability to effectively manage multiple locations while maintaining consistent operational standards. • Strong understanding of guest experience, service excellence, and brand standards. • Strategic thinker with a hands-on approach to execution and continuous improvement. • Highly organized, results-oriented, and capable of delivering under pressure. Preferred Candidate Profile: • Currently managing multiple outlets within a recognized Casual Dining Restaurant brand. • Demonstrated success in improving sales performance, operational efficiency, guest satisfaction, and profitability. • Passionate about people development, operational excellence, and delivering outstanding business results.</p>

<p>1. Operational Excellence • Ensure consistent execution of operations, product delivery, and customer service standards. • Monitor key business performance indicators and identify opportunities for improvement. • Drive operational efficiency and achievement of company targets. 2. Profitability & Financial Performance • Achieve budgeted and forecasted profit targets through effective cost control. • Monitor sales and financial performance across assigned locations. • Take corrective actions to improve profitability and business results. 3. Business Strategy & Operations • Set clear objectives and performance goals for all stores within the area. • Oversee daily operations and maximize productivity and efficiency. • Identify operational challenges and implement effective solutions. • Prepare and submit regular performance reports to senior management. 4. Customer Experience • Maintain and enhance customer service standards. • Ensure a consistently superior customer experience across all stores. • Monitor customer feedback and resolve complaints promptly and professionally. 5. People Management & Team Development • Lead by example and promote a positive, results-driven culture. • Coach, support, and develop store managers and leadership teams. • Empower employees to take ownership of customer service excellence. • Support recruitment, onboarding, training, and succession planning. • Build a skilled, motivated, and high-performing workforce. 6. Health, Safety & Compliance • Ensure compliance with health, hygiene, and safety standards. • Maintain adherence to company policies, procedures, and operational guidelines. • Conduct regular audits and ensure corrective actions are implemented. 7. Marketing & Menu Launches • Execute local store marketing initiatives to drive sales and brand awareness. • Coordinate and oversee successful menu launches across assigned locations. • Ensure operational readiness and compliance during new product introductions.</p><p>We are seeking an experienced, highly driven, and commercially focused Area Manager to lead and oversee multiple restaurant locations. The ideal candidate must have a proven track record in Casual Dining Restaurant operations, strong leadership capabilities, and the ability to drive sales growth, operational excellence, profitability, and exceptional guest experiences across all assigned outlets. Education: • Bachelor's Degree in Business Administration, Hotel & Hospitality Management, Operations Management, or a related field. Experience: • Current designation must be Area Manager overseeing multiple restaurant outlets. • Minimum 5 years of experience in an Area Manager / Multi-Unit Manager role. • Minimum 7 years of progressive experience in Casual Dining Restaurant Operations. • Candidates with experience outside the Casual Dining Restaurant sector will not be considered. • Hands-on experience with ERP systems, restaurant management platforms, and business analytics tools. • Demonstrated success in achieving and exceeding sales, operational, customer service, and profitability targets. Key Skills & Competencies: • Proven ability to lead, inspire, and develop high-performing restaurant management teams. • Strong commercial and financial acumen with expertise in budgeting, P&L management, cost control, and revenue optimization. • Excellent leadership, coaching, and performance management skills. • Strong analytical mindset with the ability to interpret KPIs and drive business improvements. • Exceptional problem-solving and decision-making capabilities in fast-paced operational environments. • Excellent communication, stakeholder management, and interpersonal skills. • Ability to effectively manage multiple locations while maintaining consistent operational standards. • Strong understanding of guest experience, service excellence, and brand standards. • Strategic thinker with a hands-on approach to execution and continuous improvement. • Highly organized, results-oriented, and capable of delivering under pressure. Preferred Candidate Profile: • Currently managing multiple outlets within a recognized Casual Dining Restaurant brand. • Demonstrated success in improving sales performance, operational efficiency, guest satisfaction, and profitability. • Passionate about people development, operational excellence, and delivering outstanding business results.</p>