Restaurant and Food Block Manager

Work location: Kutaisi, Tsisferqancelta Street

About the position LLC "Iberia Star Group" announces a vacancy for the position of Restaurant and Food Block Manager.

The manager will be responsible for the full and effective management of the company's food direction, which includes:

• Restaurants of different concepts;
• A fast food facility in a shopping center;
• Central food block;
• Semi-finished products production;
• Distribution of finished and semi-finished products to various food facilities.
• We are looking for a strong manager who can manage several food facilities with a unified system, control costs, ensure service quality, and increase sales.

Key responsibilities

• Restaurant management
• Organization and control of daily operations of three restaurants;
• Ensuring the smooth functioning of each facility's work process;
• Implementation and control of high service standards;
• Monitoring guest satisfaction;
• Planning sales growth measures;
• Controlling menu, price, and offer effectiveness;
• Coordination of service, kitchen, and bar staff;
• Creating work schedules and optimizing personnel workload.

Fast Food facility management

• Ensuring fast service standards;
• Effective management of operations during peak hours;
• Controlling time from order receipt to issuance;
• Reducing product losses;
• Increasing sales, average check, and number of orders;
• Controlling personnel productivity.

Central Food Block / Semi-finished products factory

• The manager will be responsible for organizing the work of the central food block:
• Creating a daily production plan;
• Determining the required amount of raw materials;
• Planning production volumes;
• Organizing semi-finished products production;
• Controlling product quality;
• Ensuring technological process compliance;
• Controlling product packaging and storage;
• Ensuring timely delivery of products to various facilities;
• Controlling raw materials, semi-finished products, and finished products inventory.

Food Cost control

• One of the manager's main responsibilities will be controlling food costs.
• Regular analysis of Food Cost;
• Comparison of normative and actual costs;
• Controlling product write-offs;
• Reducing losses and waste;
• Standardizing portions;
• Ensuring recipe and technological card compliance;
• Identifying and eliminating causes of cost growth.
• The goal is to maintain product quality while ensuring the profitability of the food direction.

Procurement and Suppliers

• Planning purchases of necessary products and raw materials;
• Participation in the process of selecting and evaluating suppliers;
• Price comparison;
• Ensuring optimal quality and price ratio;
• Control of product receipt;
• Monitoring supplier performance;
• Maintaining inventory at optimal levels.

Personnel Management

• Formation of organizational structure of the food direction;
• Participation in employee selection;
• Adaptation of new employees;
• Implementation of work standards;
• Staff training;
• Discipline control;
• Employee evaluation;
• Implementation of KPI system;
• Participation in the development of a personnel motivation system.
• Quality and Food Safety

The manager ensures

• Compliance with hygiene standards;
• Execution of food safety procedures;
• Compliance with HACCP requirements;
• Control of product storage conditions;
• Control of temperature regimes;
• Cleanliness of the kitchen and production premises;
• Functioning of the internal control system.

Financial and Operational Control

The manager will be responsible for

• Control of food facility turnover;
• Cost control;
• Food Cost control;
• Labor Cost control;
• Control of waste and losses;
• Budget execution;
• Preparation of weekly and monthly reports.
• Key Performance Indicators
• The manager's work will be evaluated based on the following indicators:
• KPI Evaluation direction
• Sales turnover Growth / plan fulfillment
• Food Cost Within established norms
• Labor Cost Optimal level
• Average check Growth dynamics
• Number of guests Growth dynamics
• Fast Food orders Quantity / growth
• Service speed Standard fulfillment
• Losses Reduction
• Product write-offs Control
• Guest satisfaction Assessment / feedback
• Central production Plan fulfillment
• Timely delivery % fulfillment

Requirements Essential:

• At least 5-7 years of experience in the HoReCa sector;
• At least 3 years of experience in a managerial position;
• Experience in managing multiple food facilities will be considered a significant advantage;
• Knowledge of managing Food Cost and Labor Cost;
• Experience in procurement and inventory management;
• Experience in personnel management;
• Knowledge of basic HACCP principles;
• Ability to analyze financial and operational reports;
• High responsibility and organization;
• Strong leadership and communication skills.

Preferred

• Experience in managing hotel restaurants;
• Experience in managing a central kitchen/food production facility;
• Experience in semi-finished product production;
• Experience in opening a new restaurant;
• Experience working with an international brand;
• Knowledge of English or Russian.

We offer you

• a stable and long-term job;
• opportunities for professional development;
• work on a large and multi-functional project;
• competitive remuneration;
• a bonus system tied to results;
• a managerial position with real responsibility and decision-making opportunities.

If you are interested, please send your CV/resume to the following email address.

The candidate must present: CV; a detailed description of previous work experience; at least 2 recommendations/references; a list of implemented restaurant or food projects; desired remuneration; a short vision - "How I would develop this food direction in the first 90 days".