Job Description

Position Name : Area manager

One of our clients in the restaurant & hospitality industry-a fast-growing, chef-driven café group is looking for an Area Manager to steer its next phase of expansion. Operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.

The Area Manager is responsible for supervising and steering the performance of multiple branches within our clients fast-casual café concept. This role safeguards consistent operational standards, product quality, customer satisfaction and financial results across every assigned location. By combining rigorous process control with hands-on leadership, the Area Manager keeps each unit efficient, profitable and ready for the brands aggressive expansion plan.

Location: Kuwait

Years of Experience: Minimum 3-5 years of experience in F&B operations with multi-branch supervision.

Education:Diploma or Bachelors degree in Hospitality, Business, or a related field.

Department: Operations

Reports To: Operations Manager / General Manager

Supervises: Branch Supervisors, Team Leaders, Service & Kitchen Staff

Notice Period: Immediate joiners or a maximum one-month notice period.

Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.

https://www.arbetecareers.com/Candidate-Portal

1. Multi-Branch Operational Control

• Oversee day-to-day operations of multiple assigned branches.
• Ensure each branch follows company SOPs related to service, quality, hygiene, and safety.
  
• Conduct regular branch visits to monitor operational performance, cleanliness, and staff adherence.
• Assist in implementing new policies, menu updates, promotions, and operational changes.

2. Business Performance & Growth Support

• Monitor sales performance of each branch and highlight opportunities for improvement.
• Support marketing and promotional activities to increase branch traffic and revenue.
• Analyze branch reports, daily sales summaries, and operational challenges.
• Ensure each branch meets its monthly sales targets and operational KPIs.

3. Staff Supervision & Leadership

• Guide Branch Supervisors and team leaders to ensure effective team performance.
• Support HR and Operations in resolving employee concerns, discipline, and performance issues.
• Conduct regular staff meetings and coaching sessions to enhance knowledge and productivity.
• Ensure proper scheduling, manpower distribution, and attendance compliance across branches.

4. Service Quality & Guest Satisfaction

• Maintain high standards of customer service across all assigned branches.
• Address escalated customer complaints and implement corrective actions.
• Review customer feedback and ensure service improvement plans are executed.

5. Food Quality & Production Oversight

• Ensure consistency in food preparation, recipe standards, and presentation.
• Monitor kitchen operations, production flow, and hygiene compliance.
• Work closely with the Head Chef and kitchen teams for quality assurance and production control.

6. Inventory, Cost Control & Audits

• Monitor branch inventory levels and ensure proper stock usage.
• Reduce wastage through effective monitoring and operational discipline.
• Review daily and weekly inventory reports from branches.
• Conduct periodic store audits for compliance, stock accuracy, and cost control.

7. Safety, Hygiene & Maintenance

• Ensure all branches strictly follow food safety, sanitation, and cleanliness standards.
• Report maintenance issues and coordinate timely repairs.
• Ensure staff follow company policies and local municipality regulations.

8. Reporting & Documentation

• Submit weekly area performance reports to the Operations Manager.
• Ensure timely submission of attendance, incident reports, sales reports, and inventory documents.
• Highlight operational gaps and propose improvement plans.

Qualifications

• Strong leadership, communication, and organizational skills.
• Good understanding of café/restaurant operations, service standards, and food production.
• Ability to work under pressure and manage multiple branches efficiently.

Personal Competencies

• Leadership & People Management
• Operational Excellence
• Problem Solving & Decision Making
• Customer Service Orientation
• Time Management
• Attention to Detail
• Professional Communication

Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted