-Work to achieve the objectives and strategy of the operating department and the company.-Follow up on the performance of the branches and operational management and improve it in line with the goals and strategies of the restaurant.- Monitor the work of the operational management and its continuous evaluation.- Improving the performance of the operating departments.- Familiarized with the franchise manual and the operation guide in full and updating them on an ongoing basis.- Training and continuous improvement of the departments and subordinate employees.- Standardization of quality, service and work method in all branches in one way that is related to the standard operation manual.- Ensure that all new branches, whether owned or franchise, operate from their commitment to the unified franchise guide.- Ensure that the laboratories and warehouses are functioning and operating in the correct manner, in accordance with international health and technical requirements.- Direct supervision of organizing new meals and their conformity with the Franchise Guide.- Continuous improvement of the quality and services provided by the restaurant.- Designing training mechanisms for managers of branches and laboratories and restaurant workers.- Approval of the introduction of new products and modifications to the products.- Follow-up and control of the quality of products in terms of recipes and food safety.
5+ years of experience in the product development as R&D chef in the food industry.
2 years culinary experience within Fast Casual Restaurant Environment.
Strong knowledge of BOH operations.
Knowledge of food products and commercializing recipe & procedural writing, costs,
Culinary Arts And Meal Sciences