Latest Jobs at UnoCasa Limited

Description 

• The General Manager (GM) oversees all aspects of restaurant operations within the fast casual restaurant, ensuring exceptional guest experiences, efficient operations, and profitability. This role requires strong leadership skills, business acumen, and a passion for delivering high-quality food and service.

Key Responsibilities

• Operations & Production Management: Oversee day-to-day operations, staffing, scheduling, inventory management, procurement, maintenance, logistics, and quality control.
• Team Leadership and Development: Participate in recruitment, train, mentor staff, and conduct regular performance evaluations.
• Customer Service: Lead by example in providing exceptional customer service, resolve guest concerns, and implement strategies to enhance the guest experience.
• Financial Management: Develop and manage budgets, monitor costs, analyze financial reports, and implement cost-saving initiatives.
• Marketing and Sales: Collaborate with the marketing team to drive sales, monitor sales performance, and identify opportunities for business growth
• Strategy & Community Development: Develop growth strategies, review SOPs, build relationships with local businesses, schools, and community organizations.

Job Specifications

• Educational Qualifications: Bachelor's Degree in Hospitality Management or related field preferred.
• Professional Qualifications: Relevant professional qualifications are an advantage.
• Experience: Proven work experience of 3-5 years as a Restaurant General Manager, Restaurant Manager, Hospitality Manager, or similar role in the food and beverage service industry.

Key Competencies Requirements:

• Functional/Technical: Financial management skills, target customer identification, setting clear objectives, networking, restaurant operations knowledge, promotion strategy, etc.
• Behavioural: Professionalism, integrity, assertiveness, organization, flexibility, results orientation, etc.
• Leadership: Managing change, problem-solving, decision-making, innovation, ethics, active listening, effective communication, building relationships, etc.

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Job Objective

• Responsible for ensuring consistent preparation of innovative and high-quality cuisine for the restaurant, resulting in outstanding guest satisfaction. Also responsible for managing kitchen operations, including profit, stock, wastage control, and hygiene practices.

Job Duties, Responsibilities and Accountabilities
Strategic Responsibilities:

• Organize and oversee food production in line with standard operating procedures.
• Ensure smooth running of all production lines and maintain quality output.
• Direct personnel towards maximum performance.

Operational Responsibilities:

• Plan menus and coordinate kitchen staff to ensure economical and correct food preparation within budgeted costs.
• Approve product requisitions and maintain sanitation and safety standards.
• Implement controls to minimize food waste and theft.
• Develop standard recipes and techniques to ensure consistent quality and minimize costs.
• Supervise cooking, evaluate product quality, and ensure high service standards.
• Establish cleaning schedules, provide training, and maintain a safe working environment.
• Supervise production performance, estimate costs, and prepare budgets.
• Stay updated on regulatory requirements.

Key Performance Indicators:

• Reduction in production cost
• Adherence to food, health, and safety standards
• Compliance with standard recipes and operating procedures
• Accuracy of inventory management

Job Specifications

• Educational Qualifications: Bachelor’s Degree in Business Administration, Marketing, or related field.
• Professional Qualifications: Relevant professional qualifications are advantageous.
• Experience: Minimum of 5 years of experience as a Production Manager, Food & Beverage Manager, Kitchen Supervisor, or similar role.

Key Competency Requirements
Functional/Technical:

• Report writing
• Presentation skills
• Budgeting and performance evaluation
• Understanding of quality standards and regulations
• Production management
• Target customer identification

Behavioural:

• Responsibility & Accountability
• Professionalism
• Service orientation
• Integrity
• Results Orientation
• Time management

Leadership:

• Influence and organizational leadership
• Managing change and problem-solving
• Decision-making and attention to detail
• Innovation and setting vision
• Effective communication and relationship-building

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Job Summary

• Responsible for guiding and supporting purchasing, receiving, storing, and utilization of food and beverage supplies/products in alignment with company policies and standards.

Job Duties, Responsibilities and Accountabilities
Strategic Responsibilities:

• Engage in strategic negotiations and establish strong supplier partnerships.
• Prepare procurement execution plans and oversee materials management and procurement functions.
• Ensure procurement operations conform to company policies and procedures.
• Maintain good relationships with vendors, suppliers, and community partners.

Operational Responsibilities:

• Secure products and services at optimal pricing without compromising quality.
• Ensure proper approval of requisitions before purchases.
• Develop and maintain a food management database for accurate records.
• Order products and supplies, ensuring timely availability and optimal quality.
• Receive, verify, and confirm accuracy and quality of orders.
• Maintain a safe and sanitary environment in food storage areas.
• Perform inventory counts and reconcile inventory records.
• Coordinate delivery and receipt of food and beverage products.
• Assist in the selection of appropriate suppliers and contractors.
• Analyze, negotiate, and prepare contractual agreements.
• Monitor progress of contractual agreements and resolve any issues.

Key Performance Indicators:

• Cost Savings
• Average time to procure
• Cycle time of purchase order
• Supplier/Vendor management
• Procurement audit/compliance
• Effectiveness of vendor evaluation criteria
• Adherence to food, health, and safety standards
• Resource optimization

Job Specifications

• Educational Qualifications: Bachelor’s Degree in Economics, Supply Chain Management, Accounting, or relevant discipline.
• Professional Qualifications: Professional Certification is advantageous.
• Experience: Minimum of 5 years of experience in a similar role.

Key Competency Requirements:
Functional /Technical

• Contract administration
• Negotiation skills
• Confidentiality

Behavioural:

• Effective Communication skills
• Integrity
• Commitment
• Drive
• Attention to detail
• Adaptability

Leadership:

• Time management
• Problem-solving
• Risk management