IBRAHIM HASSAN ABD ALMAGUID

Director of operationsFull Time

• Job Details:Managing All operations and strategy planning also franchising establish

General managerFull Time

• Job Details:1-Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return. 2-Work closely with the Managers to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team. 3- Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements. 4- Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer. 5- Review the product range to ensure that all key quality standards are maintained. 6- Has a wide number of external contractors and work maintained close, professional, effective links with all. Ensure that suppliers deliver to stated agreements, best practices are followed and technological advances are sought. 7- Also participate in the food development panel that sits to drive the food offer across the estate. 8- representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food poisoning cases, for reporting to the Food and Beverage Director. 9- Collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy. 10- Manage the external food hygiene consultant, and the resulting reports. 11- Involve all planning associated with each event, right through to delivery. 12- Responsible for all trade press subscriptions and ensuring relevant information is passed on to the Restaurant Managers and Assistant Managers. 13- Also liaise with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate. 14- Responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality. 15- Maintain the F&B Management invoices and journals manage and monitor expenditure associated with catering equipment repair, manage the asset register and assist in budget setting each year for the department. 16- Responsible for managing and meeting all committed budgets related to the Staff Restaurant. 17- Act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers. 18- Managing daily operations and organizing the use of materials and employee resources. Managing the facilities. Ensure that all materials used in food preparation and serving are working properly. Ordering new refrigerators, cookers or blenders or order repair services. Play an active role in marketing the restaurant and devising promotional programs. Interact with customers and vendors and ensure that their needs are met in a timely and satisfactory manner. Managing inventory and keeping financial records of purchases and sales and work with the human resources department to train, develop, hire, retain and fire employees. 19- Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect. 20- Consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers. 21- Also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager. 22- Will need to be conversant in latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments. 23- Expected to provide constant leadership, counseling, advice and feedback to their peers. 24- Provide an environment of openness and trust, with constant feedback and performance coaching. Controlling cost actual and potential Observing personal hygiene and line check Comparing between annual sales and the number of guests Quality assurance and clean lines Keeping of standards and customer satisfaction Evaluate of branches manager and kitchens managers

ass.operations managerFull Time

• Job Details:1-Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return. 2-Work closely with the Managers to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team. 3- Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements. 4- Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer. 5- Review the product range to ensure that all key quality standards are maintained. 6- Has a wide number of external contractors and work maintained close, professional, effective links with all. Ensure that suppliers deliver to stated agreements, best practices are followed and technological advances are sought. 7- Also participate in the food development panel that sits to drive the food offer across the estate. 8- representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food poisoning cases, for reporting to the Food and Beverage Director. 9- Collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy. 10- Manage the external food hygiene consultant, and the resulting reports. 11- Involve all planning associated with each event, right through to delivery. 12- Responsible for all trade press subscriptions and ensuring relevant information is passed on to the Restaurant Managers and Assistant Managers. 13- Also liaise with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate. 14- Responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality. 15- Maintain the F&B Management invoices and journals manage and monitor expenditure associated with catering equipment repair, manage the asset register and assist in budget setting each year for the department. 16- Responsible for managing and meeting all committed budgets related to the Staff Restaurant. 17- Act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers. 18- Managing daily operations and organizing the use of materials and employee resources. Managing the facilities. Ensure that all materials used in food preparation and serving are working properly. Ordering new refrigerators, cookers or blenders or order repair services. Play an active role in marketing the restaurant and devising promotional programs. Interact with customers and vendors and ensure that their needs are met in a timely and satisfactory manner. Managing inventory and keeping financial records of purchases and sales and work with the human resources department to train, develop, hire, retain and fire employees. 19- Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect. 20- Consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers. 21- Also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager. 22- Will need to be conversant in latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments. 23- Expected to provide constant leadership, counseling, advice and feedback to their peers. 24- Provide an environment of openness and trust, with constant feedback and performance coaching. Controlling cost actual and potential Observing personal hygiene and line check Comparing between annual sales and the number of guests Quality assurance and clean lines Keeping of standards and customer satisfaction Evaluate of branches manager and kitchens managers