Roles and responsibilities:
* Develop standard operating procedures to ensure optimal use in operations in an equal and homogeneous manner in all branches. Responsible for ensuring the day to day work is done on the production line in the kitchen etc
* Application of regulations, systems and policies in relation to the operating department
* Follow-up on labor training and training dates, and analyze training results and returns
* Availability of all materials necessary for operational operations in quantities commensurate with the size and nature of work for each department, and monitoring the consumer and the damaged and executing them according to the followed system
* The availability of health, professional and standard conditions for workers, as well as materials, tools, equipment and places of service for customers after being studied and submitted by the food development officer and branch managers
* Follow-up and completion of any essential faults and follow-up and monitoring of periodic maintenance models and follow-up
* Preparing the required weekly, monthly and annual reports to help other departments to quickly take the appropriate decision
* Solve any customer problems if they are not resolved by the branch management
* Control costs, food quality, customer satisfaction, speed of service, and work to increase profitability
* Monitoring local competitors and their operations, making comparisons and presenting them to direct management. Ensure the application of comprehensive quality systems in all operations
* Application of health and safety requirements (Civil Defense), as well as property and other insurance, and file follow-up systems for keeping documents in branches
Requirements:
Experience of not less than 10 years in the field of work
The ability to innovate, develop and add new development touches
