Wadi Degla Clubs -
Company: Wadi Degla Clubs –
WebSite: Moharam Bek, Alexandria, Egypt
Job Description:**Core Responsibilities:**
The incumbent is responsible for the following:
1. Achieving branch budget targets through proactive sales initiatives and diligent cost control management.
2. Managing and minimizing operational expenses in accordance with the established operational scale.
3. Formulating the department’s annual budget and developing a comprehensive sales plan.
4. Preparing monthly comparative analyses of actual expenses versus the approved budget, with detailed explanations for any variances.
5. Promptly resolving all food quality and service-related concerns, and submitting daily reports to the direct supervisor.
6. Ensuring adherence to approved specifications regarding portion sizes and food preparation methods to optimize customer satisfaction.
7. Conducting regular meetings with the Executive Chef, culinary staff, and restaurant management to address operational matters and enhance customer satisfaction.
8. Contributing to the development of food menus that reflect customer preferences and promote overall satisfaction.
9. Overseeing coordination between kitchen and service personnel to minimize waste and maximize service quality, in collaboration with the Executive Chef and Restaurant Manager.
10. Inspecting and receiving deliveries of food, beverages, and cleaning supplies, verifying adherence to established quality and quantity standards.
11. Ensuring proper storage of delivered raw materials in designated storage locations.
12. Monitoring the consumption rate of tools and raw materials to maintain operational efficiency.
13. Collaborating monthly with the Planning Department (Supply Chain) to ascertain necessary quantities of tools and raw materials.
14. Supervising employee performance and enforcing compliance with uniform and personal hygiene standards.
15. Implementing food safety, hygiene, and general safety protocols, and providing comprehensive training to staff on safe work practices.
16. Participating in the identification of workplace hazards, proposing mitigation strategies, and reporting findings to the direct supervisor.
17. Performing other duties as assigned to facilitate efficient workflow within the scope of the position’s specialization.
Skills:
Educational background and previous experience:
- A suitable educational background, preferably in Tourism and Hospitality Management.
- Minimum 10 years of proven experience.
Knowledge and Functional Skills:
- In-depth knowledge of food and beverage systems and their administration.
- Ability to develop effective sales strategies.
- Familiarity with the principles of marketing and sales.
- Good knowledge of personal hygiene standards (HACCP) and food safety regulations.
- Proficiency in English (speaking and reading).
- Proficient in use of MS Office applications.
Core Competencies:
- Initiative.
- Collaboration.
- Logical Reasoning.
- Customer Oriented.
- Managing Resources.
- Managing People.