Responsibilities:Restaurant Operations Management:Manage and optimize the daily operations of the existing outlet, focusing on quality, customer satisfaction, and profitability.Implement and monitor service standards, ensuring consistency in food quality, hygiene, and service.Manage inventory, supply chain, and vendor relationships to ensure efficient operations and cost control.Project Management for Expansion:Oversee the full execution of the expansion project, from site selection to construction and fit-out, ensuring that the new outlet meets brand standards and timelines.Collaborate with contractors, designers, and local authorities to ensure the project adheres to legal, safety, and operational standards.Develop and manage the project budget, minimizing delays and cost overruns.Financial Oversight:Prepare and manage budgets, forecasts, and financial reports to track performance.Monitor key performance metrics (KPIs) such as sales growth, cost of goods sold (COGS), labor costs, and profitability for both outlets.Ensure the business meets its financial targets, adjusting strategies and operations as needed to maximize profitability.Team Leadership and Development:Lead, train, and motivate staff across both locations, fostering a culture of teamwork, accountability, and continuous improvement.Hire and onboard key staff for the new location, ensuring that training and performance standards are in line with brand expectations.Implement staff scheduling and labor optimization strategies to improve efficiency.Marketing and Business Development:Work closely with the marketing team to develop campaigns aimed at growing brand awareness and customer loyalty for both outlets.Conduct market research and competitive analysis to identify growth opportunities and areas for improvement.Build relationships with corporate clients and strategic partners to drive catering and event business.Regulatory and Compliance Management:Ensure compliance with all local health, safety, and licensing regulations.Maintain up-to-date knowledge of industry trends and local laws to mitigate risks and ensure smooth operations.Required Skills:Experience: 8-10 years in restaurant management, ideally with multi-location experience in the F&B sector.Skills: Strong leadership, financial acumen, project management, and operational oversight.Proven experience in opening and scaling new restaurant outlets is a plus.Education: Bachelorxe2x80x99s degree in hospitality management, Business Administration, or a related field is preferred.

Innovations Group