- Follow up on the daily operational performance of all branches and ensure that work is progressing in accordance with approved policies and procedures
- Supervising the application of quality, food safety and occupational health standards
- Monitor the level of customer service, address complaints and feedback, and work to improve the customer experience
- Ensure the availability of raw materials and operational requirements in coordination with the relevant departments
- Monitoring waste rates and taking the necessary measures to reduce them
- Preparing periodic operational reports and submitting them to management
- Training and guiding employees to ensure raising the level of performance and productivity
- Coordination with human resources, purchasing and maintenance departments to achieve operational efficiency
- Participate in developing and improving operational procedures and increasing work efficiency
- Follow up on key performance indicators (KPIs), analyze results, and suggest improvement solutions
- Conduct periodic field visits to branches and ensure compliance with operational standards
Requirements:
Diploma or Bachelor's degree in Business Administration, Hospitality Management or any related discipline
Good knowledge of food safety standards and operating systems in the restaurant sector
At least 3 years of experience in restaurant operation or branch management
