Outlet Concept Manager - Home Meal Replacement at Artee Group

Key Responsibilities

Sales, Margin & Product Mix

• Own sales and gross margin performance across HMR, Bakery and Butchery.
• Analyse sales trends, product contribution, waste and customer preferences to improve range and production plans.
• Execute promotions, seasonal offers and new product initiatives within approved guidelines.
• Ensure pricing and portioning support both customer value and profitability.

Food Safety, Quality & Freshness

• Maintain strict compliance with approved food safety, hygiene and quality standards, including HACCP requirements and applicable regulations.
• Conduct daily checks on raw materials, production, storage temperatures, display conditions, labelling and shelf life.
• Ensure FIFO/FEFO and freshness controls are consistently applied.
• Investigate quality complaints and prevent recurrence.

Production, Yield, Waste & Inventory

• Plan production with demand to maximise availability while minimising overproduction and spoilage.
• Monitor ingredient/product usage, yields, wastage, damages and production variances.
• Coordinate replenishment with Buying, Supply Chain, Receiving and central kitchen/vendor partners.
• Ensure equipment and production areas are fit for purpose and safely operated.

Customer Experience & Concept Activation

• Maintain clean, attractive and well-presented counters and displays.
• Use tastings, demonstrations and other approved engagement activities to drive trial and sales.
• Resolve escalated complaints and ensure timely service recovery.

People Leadership & Capability

• Lead supervisors, chefs, bakers, butchers and customer-facing teams.
• Set clear production, sales, service and hygiene expectations and coach performance.
• Deploy manpower to demand and production requirements and build technical capability.

Compliance, Risk & Reporting

• Maintain audit readiness for food safety, hygiene, health and safety and operational controls.
• Review daily performance and drive closure of quality, waste, stock and service exceptions.
• Submit concise reports on sales, margin, availability, waste, quality and actions.

Education and Years of Experience

• Bachelor’s degree/HND in Food Science, Hospitality, Culinary/Food Technology, Business Administration or related field.
• 3–5+ years in food retail, restaurant, bakery, butchery or fresh food operations, including supervisory/management experience.

Knowledge, Skills and Attributes

• Food retail operations
• Food safety/HACCP
• Production planning and yield control
• Commercial and margin awareness
• Inventory/waste control
• People leadership
• Excel/reporting