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Restaurant Manager at Kitopi
Dubai, United Arab Emirates
Job Descrption
Launched in Dubai, UAE in January 2018, Kitopi has grown to become one of the greatest success stories in the cloud kitchen and food tech space. In July 2021, Kitopi announced its $415 million Series C funding round, led by the world’s largest technology-focused investment fund, Softbank Group Corp’s Vision Fund 2. This investment catapulted Kitopi to the prestigious Unicorn status, making it the fastest Unicorn to have emerged from the MENA region.
As a leading food-tech business, Kitopi’s growth has been largely fueled by its innovative and scalable software solutions. Kitopi’s kitchens are powered by its proprietary Smart Kitchen Operating System (SKOS) - an in-house suite of applications that optimizes cloud kitchen operations in real-time. As part of its growth roadmap, technological innovation, data science, artificial intelligence, and robotics will take center stage as Kitopi continues to reinvent the food industry as we know it today.
With over 4,000 employees, Kitopi currently operates 200+ locations across the UAE, KSA, Kuwait, Bahrain, and Qatar, and runs its engineering hub in Krakow, Poland, its robotics hub in Denmark, and its global customer experience center in Dubai, UAE.
AWJ, a Kitopi company, is a fast-growing Food & Beverage Group of popular home-grown Middle Eastern, Mediterranean, and international dining concepts. Established in 2014, AWJ is on a mission to satisfy the world's appetite to create joy. Headquartered in Dubai, AWJ embarked on its culinary journey with five unique concept brands – all strategically located across popular tourist and dining destinations across Dubai. AWJ has since expanded its presence to the Kingdom of Saudi Arabia and the USA through both owned and franchised locations. AWJ future plans include identifying and exploring key regional markets in Europe, North Africa, and the USA, bringing in cutting-edge technologies, experimenting with traditional and innovative flavors, and blending diverse culinary traditions to create unique and enticing dining experiences.
Restaurant managers ensure that restaurants operate efficiently and profitably. Must coordinate a variety of activities, combines strategic planning and day-to-day management activities, in order to enhance restaurant sales. Responsible for the business performance of his restaurant, as well as maintaining high standards of food, service, and health and safety. Have creative aspects, particularly in marketing and business development.
What You'll Do?
- Sets with Operations Manager the AOP for his Restaurant
- Sets with the Operations Manager the monthly Restaurant Business Plan.
- Sets objectives for the restaurant and reviews it with his team periodically.
- Controls day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team
- Taking responsibility for the business performance of the restaurant.
- Analyzing and planning restaurant sales levels and profitability.
- Organizing marketing activities, such as promotional events and discount schemes.
- Preparing reports at the end of the shift/week, including staff control, food control and sales.
- Creating and executing plans for department sales, profit and staff development.
- Ensures complete and timely execution of corporate & local marketing programs
- Develop the local store marketing plan in coordination with the marketing department.
- Develop home delivery plans, coordinate with home delivery management team to accomplish the set objectives, analyse the impact of HD as an additional service on the sales target.
- Achieve the SOS Target
- Control the driver productivity and achieve the required target
- Set plans for the additional services to improve the business & maximize the sales.
- Follow up & update any information about the competitor’s position in the market in coordination with marketing dept., which may affect the business plans
- Develop a network of effective public relations with the society (governmental Organizations, Participation in the social special events etc. to maximize the sales & to create the brand awareness in the market.
- Ensure proper sales forecasting
- Setting budgets and agreeing them with senior management.
- Planning and coordinating menus.
- In charge for outlet treasurer such us petty cash, fund & all kind of sales transaction.
- Control current budgeted and forecasted revenuesSales:
- Total sales versus plan
- Up selling activities versus plan
- Analyse the operations/ P&L to determine deviations from standards and take corrective measures.
- Ensure proper stock level is maintained.
- Review the Restaurants purchasing plans in coordination with Purchasing & stores dept., to make sure that all restaurants need
- Controls profit & loss, by following the Control/Security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions.
- Food Cost % Vs Plan
- Labor Cost % Vs Plan
- Waste & Damage % Vs Plan
- Wrapping Material Cost % Vs plan
- Transaction Growth
- Sales growth Vs Last Year
- Ensures local health and safety codes, and company safety and security policy are met
- Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them proper & clear duty schedule
- Ensures maintenance of equipment, facility, and grounds with a preventative maintenance program
- Ensures food quality and 100% customer satisfaction, Responding to customer complaints. Meeting and greeting customers and organizing table reservations
- Ensures a safe working and customer experience environment by facilitating safe work behaviours of the team
- Focus on customer satisfaction strategies, develop the needed action plans to maintain a high standards of services in all restaurants according to the operation manual.
- Maintain customer mania spirit within the restaurant team, train and empower TM to handle complaints. Ensuring that all employees adhere to the company's uniform standards
- Participate in Setting products development & new products plans in coordination with the Quality Assurance Department –H.O. to maintain the progress in the business.
- Advising customers on menu and orient them as per their choice.
- Develop effective relationship with supporting departments (training, Maintenance, etc.)
- Work with the Area manager to determine the proper nationality mix for management and team members.
- Ensures that the customer mania mindset is embedded in his restaurant and sets the example for his team. Responsible for Employee Training, orientation and motivating.
- Assist Operation Manger for menu item development and new marketing initiatives, stimulate growth in sales
- Responsible for customer service –waiting time to be as per standard in all area
- Should maintain a score of 90% of QA Audits conducted by both Internal or External Auditors
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