Required Kitchen Manager - Acquire Foods in Kuwait

Scope and purpose
To manage the restaurant in such a manner as to enhance and differentiate the reputation of the organization and its workforce, to the delight of the shareholders and customers (both internal and external) and achieve the desired profit margin.
Main Areas of responsibility and accountability
Training. Can train others effectively

Recruitment and Selection. Works within set recruitment processes and selects the “right” person(s) for the company Talent Management.

Is able to recognize talent and develop potential within the team or organization
Payroll. Works within professional payroll processes and delivers accurate and timely results
Accounting. Is competent to perform the required accounting practices
Administration. Appropriately manages or works within the organizational systems, processes and functions
Budgeting. Can develop professional budgets and/or ensure all activities meet these targets
Profitability. Delivers budgeted financial profits to the organization

Service levels. Can identify the customer’s needs and delivers superior customer service
Sales. Ensures that all team activities are focused on growing store(s) revenue
Product Management. Maintains high standards of product quality and presentation
Cleanliness and hygiene. Executes high standards of hygiene and cleanliness within the restaurant(s)
Environment. Ensures décor, ambience and settings create a pleasant dining environment for our customers
Maintenance. Ensures that all fixed assets within the restaurant(s) and company premises are well maintained

Purchasing. Ensures purchases are timely, appropriate and meet the needs of the desired location
Policies and Procedures. Can effectively manage/work within the required organizational policies and procedures

Public Relations. Effectively builds strong relationships with our customers, suppliers, investors and communities

Branding and design. Communicates and delivers all marketing activities within the brand DNA
Promotions. Ensures all promotional activities create benefit for the business and its customers
 
Skills and ability to (functional competencies)
• Ability to create unforgettable positive customer experiences
• Manage the profitability and financial activities of the store
• Manage and sustain the ethos and culture of the brand within each store
• Effectively manage the communication process with internal and external customers
• Manage workflow and workforce in relation to store’s needs
• Ability to manage priorities and needs in relation to time
• Ability to co-ordinate, facilitate, manage and sustain training, HR issues, PR and information.
• Ability to critically check facts and data and make rational decisions
• Ability to remain calm, objective and self controlled under pressure
• Ability to ensure fair discipline is effected
• Ability to comply with brand services, standards and procedures
• Ability to build effective working relationships with staff
• Ability to provide constant relevant feedback to the management team
• Ability to act as brand custodian in the store
• Ability to manage QS as prescribed
• Ability to stay up to date with industry/community issues (customer dissatisfaction)

Values required
• Passion - Displays enthusiasm & is passionately committed to the business
• Fun - Enjoys what they do
• Innovation - Does the usual in an unusual way
• Individuals - Respects others’ diversity and empathises and responds to their needs and achievements
• Quality - Does not compromise on quality, service or cleanliness
• Authenticity - Is genuine, honest and humble in interaction with others

Skills
Leadership skills required
• Strategic thinking - Can develop a vision that sets future direction and successes for the business
• Communication- Delivers direction and information in a manner in which all understand
• Inspiration - Provides motivation and guidance to others
• Influence - Has the ability to win support, gain cooperation and overcome objections and barriers
• Coaching and mentoring - Takes responsibility to lead the development of others and self
• Results orientation - Has the drive, focus and commitment to add value and get things done
• Change management - Is flexible and adaptable to new opportunities & situations, and has the commitment to see them implemented

Management skills required
• Stakeholder management - Ensures all activities of the business return value to all those who are involved
• Planning and Organising - Achieves outcomes through an efficient and effective working style
• Delegation - Has the ability to entrust projects, tasks and authority to others
• Decision making - Makes timely, balanced decisions and judgments
• Systems and Process Thinking - Can align their thinking towards effective business methodologies and
systems

Knowledge required
• Understanding of restaurant hygiene
• Understanding of restaurant safety
• Ability to follow a recipe
• Understanding of kitchen equipment
• Ability to create new dishes and cost them
• Stock control procedures
• Correct stock rotation procedures
• Ensure smooth running of day to day kitchen operation

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