Operational Director

Mazars is recruiting on behalf of its client Tuya Restaurant an Operational Director for its restaurant from Bucharest.

The role will be responsible to plan and direct all restaurant operations, maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

What exactly are the job responsibilities?

Manage the restaurant operations:

• set operating goals and objectives
• prepare and implement standard operating procedures
• co-ordinate restaurant operations during each shift

Ensure the restaurant compliance:

• monitor adherence to health, safety and hygiene standards in kitchen and restaurant
• keep records of health and safety practices
• ensure compliance with restaurant security procedures
• ensure alcohol regulations are adhered to

Ensure the customer satisfaction:

• interact with customers
• advise customers on food and beverage choices
• oversee preparation of food and beverage items
• ensure adherence to set recipes
• ensure quality of food and beverage presentation
• observe size of food portions and preparation quantities to minimize waste
• interact with customers to ensure all inquiries and complaints are handled promptly
• plan and co-ordinate menus

Manage the restaurant budget:

• analyze food and beverage costs and assign menu prices
• total restaurant receipts and reconcile with sales
• ensure cash management procedures are completed accurately
• set and monitor budgets
• analyze budget variances and take corrective actions
• establish and implement financial controls
• implement and oversee cost cutting measures

Plan and monitor restaurant sales and revenue

Marketing management:

• Organize and supervise marketing and promotional activities
• identify and evaluate competitors
• keep current with trends in the restaurant industry

Reporting management:

• Maintain business records
• Prepare and analyze management reports
• determine and execute operating improvements

Supply Management:

• check and order supplies of non-food items
• identify and estimate food and beverage supply requirements and place orders with suppliers
• negotiate purchase prices and develop preferred suppliers
• schedule food and beverage deliveries
• check quality of deliveries and documentation
• ensure correct storage of supplies
• arrange for maintenance and repairs of equipment and services

Team management:

• assess staffing requirements and recruit staff when needed
• train and coach staff
• manage staff performance in accordance with established standards and procedures
• ensure staff know and adhere to established codes of practice
• organize and monitor staff schedules
• maintain employee records

The Knowledge and Experience requirements

• tertiary qualification preferred
• 5+ years previous experience in food and beverage management roles  
•  in-depth working knowledge of alcoholic and non-alcoholic beverages
• in-depth working knowledge of food preparation and presentation
• experience in staff management and development
• knowledge of basic accounting principles and practices
• experience in analyzing financial data
• knowledge of planning and forecasting
• track record of managing inventory and cost control
• knowledge of administrative procedures
• able to use relevant computer applications

To succeed in this role, you must prove the following skills and competencies

• decision-making
• judgment
• problem analysis and problem-solving
• planning and organizing
• resource management
• communication
• customer service focus
• quality orientation
• teamwork
• adaptability
• flexibility
• high energy level
• stress tolerance

The hiring process will include a phone interview with all the qualified candidates, an in-depth interview with the HR consultant, an interview with the hiring manager as well.

Only the qualified candidates will be contacted.