Arabic Meals Co
Branch Manager – Restaurant Industry
Jeddah, Saudi ArabiaPosted 4 days ago
- Salary
- AED 10k–14k a month· est.
- Job type
- Full time
- Level
- Lead
- Field
- Hospitality & Tourism
- Work mode
- On site
About the role
Branch Manager – Restaurant Industry We are looking for an experienced Branch Manager with recent, hands-on experience in the restaurant / F&B industry, with strong expertise in daily restaurant operations, team leadership, customer experience, cost control, and branch profitability. The ideal candidate should have a strong operational understanding of front-of-house and back-of-house coordination, food quality, service standards, Food Cost, Labor Cost, inventory, POS systems, and delivery platform operations. Key Responsibilities • Manage daily branch operations across dine-in, takeaway, and delivery channels, ensuring smooth service and operational readiness. • Take ownership of branch sales targets, controllable costs, and profitability within approved budgets and delegated authority. • Lead, supervise, and develop branch employees, including shift supervisors, service teams, and kitchen teams in coordination with the kitchen lead. • Prepare staff schedules, allocate duties, and manage attendance and shift coverage according to business demand. • Ensure consistent food quality, portion control, presentation, order accuracy, and service speed. • Maintain a positive customer experience, resolve complaints promptly, and implement actions to prevent recurring issues. • Monitor Food Cost, Labor Cost, waste, stock availability, and inventory variances, and implement corrective actions. • Oversee stock receiving, storage, rotation, expiry monitoring, and periodic inventory counts. • Monitor POS transactions, discounts, voids, refunds, and daily cash closing, and report discrepancies to Finance. • Manage delivery platform order flow, item availability, preparation times, packaging quality, and cancellation issues. • Enforce food safety, hygiene, cleaning, and workplace safety procedures, and maintain inspection readiness. • Coordinate equipment maintenance and report operational risks or breakdowns to minimize service disruption. • Prepare daily and periodic performance reports covering sales, costs, customer feedback, staffing, and operational issues. • Implement company policies, standard operating procedures (SOPs), approved promotions, and improvement plans. Requirements • Diploma or bachelor’s degree in Hospitality Management, Business Administration, or a related field; equivalent relevant experience may be considered. • Minimum 5 years of recent, hands-on experience in restaurant / F&B operations, including at least 2 years as a Branch Manager or Restaurant Manager. • Proven experience in managing restaurant teams and coordinating front-of-house and back-of-house operations. • Strong understanding of Food Cost, Labor Cost, inventory control, waste reduction, and branch P&L. • Demonstrated ability to achieve sales targets, control operating costs, and improve customer satisfaction. • Practical knowledge of food safety, hygiene, and restaurant operating procedures. • Experience with POS systems and delivery platforms; Foodics experience is highly preferred. • Ability to use Microsoft Excel and operational reports to monitor performance and identify issues. • Strong leadership, communication, customer service, and problem-solving skills. • Ability to manage peak trading periods and work flexible shifts, including weekends and public holidays. • Available to join immediately or within a maximum of one month. المسمى الوظيفي مدير فرع – قطاع المطاعم نبحث عن مدير فرع ذي خبرة عملية حديثة ومباشرة في قطاع المطاعم والأغذية والمشروبات (F&B)، ويمتلك خبرة قوية في إدارة العمليات اليومية للمطعم، وقيادة الفرق، وتجربة العملاء، وضبط التكاليف، وربحية الفرع. يجب أن يمتلك المرشح المثالي فهمًا تشغيليًا قويًا للتنسيق بين فرق الصالة والمطبخ، وجودة الطعام، ومعايير الخدمة، وتكلفة الطعام (Food Cost)، وتكلفة العمالة (Labor Cost)، والمخزون، وأنظمة نقاط البيع (POS)، وعمليات منصات التوصيل. المهام والمسؤوليات الرئيسية • إدارة العمليات اليومية للفرع، بما يشمل الطلبات الداخلية والسفري والتوصيل، وضمان جاهزية التشغيل وانسيابية الخدمة. • تحمل مسؤولية تحقيق مستهدفات مبيعات الفرع، وضبط التكاليف القابلة للتحكم، وتحسين الربحية ضمن المd
Requirements
- • Diploma or bachelor’s degree in Hospitality Management, Business Administration, or a related field; equivalent relevant experience may be considered.
- • Minimum 5 years of recent, hands-on experience in restaurant / F&B operations, including at least 2 years as a Branch Manager or Restaurant Manager.
- • Proven experience in managing restaurant teams and coordinating front-of-house and back-of-house operations.
- • Strong understanding of Food Cost, Labor Cost, inventory control, waste reduction, and branch P&L.
- • Demonstrated ability to achieve sales targets, control operating costs, and improve customer satisfaction.
- • Practical knowledge of food safety, hygiene, and restaurant operating procedures.
- • Experience with POS systems and delivery platforms; Foodics experience is highly preferred.
- • Ability to use Microsoft Excel and operational reports to monitor performance and identify issues.
- • Strong leadership, communication, customer service, and problem-solving skills.
- • Ability to manage peak trading periods and work flexible shifts, including weekends and public holidays.
- • Available to join immediately or within a maximum of one month.
Responsibilities
- • Manage daily branch operations across dine-in, takeaway, and delivery channels, ensuring smooth service and operational readiness.
- • Take ownership of branch sales targets, controllable costs, and profitability within approved budgets and delegated authority.
- • Lead, supervise, and develop branch employees, including shift supervisors, service teams, and kitchen teams in coordination with the kitchen lead.
- • Prepare staff schedules, allocate duties, and manage attendance and shift coverage according to business demand.
- • Ensure consistent food quality, portion control, presentation, order accuracy, and service speed.
- • Maintain a positive customer experience, resolve complaints promptly, and implement actions to prevent recurring issues.
- • Monitor Food Cost, Labor Cost, waste, stock availability, and inventory variances, and implement corrective actions.
- • Oversee stock receiving, storage, rotation, expiry monitoring, and periodic inventory counts.
- • Monitor POS transactions, discounts, voids, refunds, and daily cash closing, and report discrepancies to Finance.
- • Manage delivery platform order flow, item availability, preparation times, packaging quality, and cancellation issues.
- • Enforce food safety, hygiene, cleaning, and workplace safety procedures, and maintain inspection readiness.
- • Coordinate equipment maintenance and report operational risks or breakdowns to minimize service disruption.
- • Prepare daily and periodic performance reports covering sales, costs, customer feedback, staffing, and operational issues.
- • Implement company policies, standard operating procedures (SOPs), approved promotions, and improvement plans.
Skills
- Food Cost
- Labor Cost
- inventory control
- POS systems
- delivery platforms
- Foodics
- Microsoft Excel
- customer service
- team leadership
- operations management
- food safety
- hygiene
- P&L understanding
- shift scheduling
- sales targets
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