Regional Branch Manager at Elvaridah

Core Responsibilities
Operations Management (Inventory, Logistics, Packaging, Procurement):

• Coordinate with the Head Office Operations team to manage production planning, raw material forecasting, inventory levels, and logistics needs.
• Review stock usage reports, approve requisitions, and ensure adherence to portioning and waste reduction protocols.
• Monitor inventory usage, wastage, and reordering cycles.
• Approve and audit stock requisitions, transfers, and usage reports.
• Ensure portioning control and reduce ingredient wastage to protect margins.

Strategic Operations Oversight:

• Supervise day-to-day outlet operations, ensuring consistent adherence to brand standards and operational policies.
• Conduct structured store visits, audits, and evaluations to drive consistency, cleanliness, food quality, and service delivery.
• Oversee daily operations across all 4 branches to ensure smooth execution and consistency in service.

Team Supervision & People Management:

• Supervise and support Branch supervisors, Production Managers and Kitchen Leads across the 4 stores.
• Drive staff discipline, punctuality, and performance across locations.
• Conduct regular performance reviews and recommend training or disciplinary actions.

Sales & Revenue Growth:

• Track daily sales performance and footfall per store.
• Set and monitor sales targets per outlet, ensuring team alignment with revenue goals.
• Implement sales-boosting initiatives, local campaigns, and customer engagement strategies.

Sales Reporting & Financial Alignment:

• Report all sales data through the Finance team.
• Work with Finance to monitor profitability, cost trends, and performance variances per outlet.
• Ensure timely and accurate submission of cost templates, stock movement, and budget compliance

Quality Control:

• As the Regional Branch Manager, you are responsible for ensuring quality control across all walk-in outlets. This includes daily checks on food preparation, food sampling, packaging, and overall hygiene compliance.

Other Responsibilities:
Food Preparation Standards:

• Enforce SOPs on food preparation, service quality, hygiene, safety, and customer handling.
• Ensure all food is prepared using approved recipes and standardized portion sizes.
• Inspect all ingredients before use, no expired, stale, or discolored items allowed.
• Maintain prep station hygiene. All surfaces must be sanitized before and after each use.
• Monitor food temperature: hot foods ≥ 65°C; cold items ≤ 5°C.

Food Sampling Protocol:

• Enforce daily food sampling for rice, proteins, sauces, and packaged items.
• Ensure accurate record-keeping in a Food Sampling Logbook (date, time, comments, supervisor).
• Ensure immediate corrective action is taken for any item that fails sampling standards.

Food Packaging Quality:

• Use only approved, branded packaging materials.
• Ensure packaging is clean, sealed properly, and free from leakage or stains.
• Ensure labels are placed clearly with item names and timestamps.

Kitchen Hygiene & Compliance:

• Enforce pre-shift cleaning routines for all equipment and surfaces.
• Ensure regular handwashing by kitchen staff, every 30–45 minutes or after handling waste.
• Use color-coded or labeled tools to prevent cross-contamination.
• Supervise bin disposal, cleanliness of waste areas, and deodorizing protocols.

QC Logs and Accountability:

• Ensure each outlet maintains: Food Sampling Log, Prep Checklist, Cleaning Schedule, Packaging QC Checklist, and Inventory Freshness Log.
• Review all logs weekly and escalate any red flags immediately.
• Submit reports during scheduled audits.

Customer Experience Oversight:

• Conduct regular unannounced store visits to evaluate customer service.
• Monitor and resolve customer complaints quickly and professionally.
• Ensure uniformity in the customer experience across all locations.
• Align outlet-level customer service activities with the central Customer Service team to ensure consistency in complaint handling, service standards, and customer feedback management.

Reporting & Accountability:

• Submit daily, weekly, and monthly reports on sales, expenses, staff performance, and operational issues.
• Provide updates to management on challenges, successes, and improvement plans.
• Provide direct, structured updates to both the Director and General Manager.
• Submit daily operational briefs and weekly strategic updates including challenges, successes, and action plans.

Compliance & Brand Standards:

• Ensure all stores comply with health & safety regulations, local authorities, and brand quality standards.
• Enforce uniform standards, cleanliness, signage, music, and brand aesthetics across outlets.
• Partner with the Compliance team to ensure each outlet remains compliant with health, safety, labor, and local government regulations.
• Maintain all statutory documents and licenses in coordination with Compliance.

Cross-functional Collaboration:

• Liaise with Finance, HR, Procurement, and Marketing to ensure support departments are aligned with branch needs. Ensure stores open and close on schedule and all shifts are adequately staffed.
• Drive the recruitment and onboarding of outlet-level staff in coordination with HR.
• Monitor staff performance, discipline, shift planning, and career development.
• Ensure all staff understand and embody the company’s values and standards.
• Support recruitment for store-level vacancies and oversee onboarding.
• Partner with the Business Development and Marketing Strategy teams to design and implement location-specific campaigns to drive traffic and increase revenue.
• Track and report campaign performance with outlet-level data and insights.

Facility & Asset Management:

• Conduct regular inspections of each outlet’s facilities (e.g., kitchen equipment, electricals, air conditioning, plumbing, furniture).
• Ensure prompt resolution of maintenance issues by coordinating with the maintenance team or external vendors.
• Maintain an updated asset register for each branch, and ensure proper usage, care, and minimal downtime of all equipment.
• Flag recurring infrastructure or equipment issues to management with recommendations for long-term solutions.

Social Media & Brand Engagement:

• Coordinate with the Social Media team to ensure that outlet activities, campaigns, and milestones are properly represented and amplified online.
• Facilitate on-ground support (photos, stories, customer engagement events) for digital content.

Requirements

• Bachelor's Degree in hospitality management or related field preferred
• Minimum of 5 years of experience in restaurant management
• Strong leadership and communication skills
• Excellent organizational and time management skills
• Ability to work in a fast-paced environment and manage multiple priorities
• Knowledge of food and beverage industry trends and best practices
• Familiarity with restaurant management software and CRM software
• Availability to work weekends, evenings, and holidays as needed.