Branch Manager

Publisher :

Caterer Global LTD

location :

Riyadh, Saudi Arabia

Contract type :


Working hours :

Full time

Salary :

Gross remuneration $ Yearly


Smart Working
International experiences
Available for business trips



Role and Responsibilities

1.Maintaining Standard Procedure

a.Ensure that all policies and procedures are followed in his or her Outlet as mentioned in the ‘Qoot Operations Manual’.

b.Never change any policies, standards, and or specifications of the operation.

c.Accept full responsibility of a change in policy, standards, specifications of operations.

d.Be committed to implement production standards. Understanding that these have been developed to enhance the brand.

2.Cost Control

a.Ensure the bar leader and outlet head chef adhere to cost control procedures as outlined in the operations manual

b.Conduct random inspections in the kitchen and the bar, using proper methods, and even better use appropriate checklists.

c.Follow the ordering, purchasing, receiving, and storing procedures strictly.

d.Always act in the best interests of the company with regards to minimizing

3.Quality Control: Production and Service

a.He/she is responsible of checking the quality of the received food and beverage products at his/her outlet.

b.Ensure all Received products are stored in their designated locations (dry store, cold rooms and freezers) properly and safely.

c.Ensure that all food and beverage products are being consistently prepared and served according to the restaurant’s recipes, portioning, cooking and service standards.

d.Periodically check the outlet stores so that a constant flow of food and beverage items is assured. (check expiry dates, spoiled produce, and report as necessary)

e.Have a keen eye for detail and be constantly aware of the “total picture” within the restaurant.

f.Supervise all processing and cooking operations with respect of:

·Standardized recipes

·Standardized portioning

·Standardized preparation methods

·Wastage and leftover control

·Expiry date and products freshness

4.Guest Service Quality

a.Ensure that all guests feel welcome and are given responsive, friendly, and courteous service timings along the standards set for the restaurant.

b.Fill in where needed to ensure that guest service standards are properly met.

c.Develop a local loyal guest data base.

d.Verify that the guest receives the food and beverage quality set by the company.

e.Participate in resolving all customer complaints, no matter how minor they are. Never think that wowing customers is by offers only.

f.Personally, visit all guests’ tables and make sure that are enjoying a great experience at his/her restaurant.

5.Cleanliness and Maintenance Responsibility’s

a.Achieve company targets in appearance of his/her outlet, its sanitization and cleanliness through training of employees. Ensure that his/her outlet is impeccably clean, pleasant and tidy.

b.Be responsible for repair and maintenance of all equipment used with an acceptable budget and using maintenance sheets and checklists, implement a preventive maintenance program.

c.Ensure that the furniture and fixtures in his/her branch are clean and in good condition. Report any deterioration as quick as possible.

d.Keep on the equipment value after long years of use especially kitchen equipment.

6.Financial Responsibility

a.Actively participate in making the restaurant a profitable operation, and constantly find ways to maximize revenues at all times. Be creative and always eager to come up with new ideas.

b.Control cash and other receipts by adhering to cash handling and reconciliation procedures in according with company policy and procedure.

c.Scheduling labor as required by anticipating business activities while ensuring that all positions are staffed when and as needed and that labor cost objectives are met.

d.Actively participate in defining and planning for the outlet budget.

e.Know the actual figures versus budget for sales and costs. Receive form the OM all needed data to reduce and achieve preset targets.

Key Performance indicator (KPI)

Weighting (%)

must add up to 100%

Health & Safety Audit Rating


Brand Audit Score


P&L Results


CRM reports (Mystery diner, 3rd party platform




Qualifications and Education RequirementsA Bachelor/TS/BS degree or equivalent education in culinary science is required, or similar hospitality management Work EXPERIENCE:

Must have at least 10 years of experience in the food services industry with at least two year in the same position, while experience in a multi-unit food service company or high-end casual dining venue is also preferred.

Technical skills and KNOWLEDGE:


-P&L Reporting

Recruitment & Disciplinary

Training & Development

Local competitor knowledge

Specific brand cuisine & service standards

Decision making

New outlet openings

Restaurant marketing promotions

Physical Requirement:

-Ability to lift over 20 Kg on a regular basis.

TRAINING & Certifications:

Advance Food Hygiene Certificate


Basic competency

Technical competency

Knowledge of Food & Beverage products

Conduct staff meetings

Written and spoken English

Put the business needs first

Leadership skills

Problem solving

Recruitment and staff selection

Computer skills – Windows, word, excel, outlook, POS & stock management systems, power point

Fanatical attention to detail

Customer relations

Managerial competency (for Managers only)

Ability to read and analyzing financial reports: P&L, cost control reports or others

Training & Coaching ability

Budgeting& forecasting

KSA Labour Laws and dispensary procedures

Preparing reports & presentations

Evaluating Team members

Managing Human resources

Preparing and conduction required trainings

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