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".