Develop the Business Segment Strategy in line with AFS strategic Direction.
Develop the Business Segment’s annual operation plans and budget according to the recommendations of the Business Unit General Managers, including all Financial and Human Resources requirements, and ensure the proper utilization of these resources towards the achievement of the Business Segment’s objectives and goals.
Review the operating results of the business segment, compare them to established objectives and goals and follow up to ensure appropriate measures are taken to correct unsatisfactory results.
Oversee the activities and operations of the business segment and monitor the business segment employees’ adherence to the company’s rules, regulations and guidelines.
Conduct annual performance appraisal of the business segment employees to monitor their work performance and ensure that they are appropriately developed and rewarded to encourage and retain them.
Recommend salary adjustments, rewards and promotions to the COO based on employees’ performance.
Develop periodic reports outlining the business and market segment’s performance over the period and present it to the COO.
Recommend and implement the management of change through continuous improvement of business segment systems, processes and practices taking into account ‘international best practice’, changes in international standards and changes in the business environment which demand proactive action plans.
FUNCTIONAL RESPONSIBILITIES
Manage and maintain a solid relationship with the Franchisors (Brinker)
Manage and maintain the food orders by monitoring food costs and controlling inventory.
Conduct periodic meetings with country restaurant teams to continuously strive to improve business development, country operations and receive feedback, which in turn is presented to the COO.
Develop new products and menu to ensure a high level of satisfaction from guests after consultation with the Franchisors.
Oversee and monitor the day to day functions including product development, staff management, guest services, office administration duties, vendor communications, and labor costs.
Ensure that operational standards are met in regards to sanitation codes and laws, food storage and loss prevention.
Coordinate with Investment & Property management Specialist to identify potential restaurant locations, feasibility of new restaurant opening, estimation and costing etc.
Oversee restaurant opening and closure by overseeing and evaluating the restaurant open / closure plan, carrying out utility set up/ termination activities.
Coordinate with sister companies concerning all restaurant construction, fit-out and equipment installation activities.
Coordinate with finance, supply chain Management and Corporate Support Services Office concerning restaurant financing, recruitment, technology, marketing, procurement, etc.
Direct mobilizing / demobilizing restaurant resources (staff, equipment, assets, signage, etc.)
Ensure the utilization of the latest Quality Management techniques such as ISO (International Standards Organization) and HACCP (Hazard Analysis and Critical Control Point) and ensures they are applied across the Business Segment.
Ensure performing quality assurance activities (e.g. quality control of suppliers, documentation development).
Drive performance improvement programs to remain updated on new research or techniques that will result in a more efficient or cost effective solution.
Develop and ensure implementation of quality control procedures on daily operations and conducts tests and inspections in order to evaluate quality and performance.
Ensure reporting any deviation from AFS Objectives (business, operations and quality) to the COO and recommends corrective actions plans.


Job Details

Date Posted: 2017-12-07 Job Location: Eastern Province, Saudi Arabia Job Role: Other Company Industry: Catering/Food Services/Restaurants
Preferred Candidate

Career Level: Management Gender: Male


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