Director of Restaurant Operations

**Director of Restaurant Operations**

**Location**: Across All JIBRIL Outlets (SS15, Publika, Bangi, Johor Bahru, and any future expansion)

**Salary**:RM8000-RM10,000 (commensurate with experience)

**Additional benefits**:Bonus (based on performance), medical entitlement, EPF/SOCSO, travel allowance, annual leave.

**Role Overview**:
JIBRIL Restaurant Group is seeking a Director of Restaurant Operations to oversee the entire operational framework of all outlets. You will be the primary operational leader, ensuring the highest standards of efficiency, quality, and profitability across all branches. In this role, you will report directly to the four founding members of JIBRIL, providing them with regular, detailed reports on all aspects of the business, from HR to financials, to ensure smooth, problem-free operations.

This role requires a highly experienced operations leader with a hands-on approach, capable of managing teams at multiple locations, driving business improvements, and solving daily operational challenges. You will be responsible for translating the founders’ vision into actionable strategies and ensuring their execution across all outlets.

Key Responsibilities:
1. Supervision & Leadership:

- Directly supervise the General Manager, the Head Chef of the Central Kitchen, and the Managers and Head Chefs of each outlet.
- Ensure that all staff members across the group adhere to company policies, maintaining the operational excellence JIBRIL is known for.
- Provide mentorship and leadership to all outlet managers, ensuring professional growth and accountability across the board.

2. Operational Problem Solving:

- Be the primary problem solver across all outlets, whether it’s related to staffing, supply chain issues, or daily operational challenges.
- Quickly identify, assess, and resolve any bottlenecks or operational problems, minimizing downtime and maximizing efficiency. This includes assessing when more staff is needed and overseeing recruitment when necessary.

3. HR & Systems Management:

- Establish a comprehensive HR system for recruitment, training, and performance auditing across all outlets.
- Conduct weekly audits to ensure that HR and operational systems are being followed consistently in each location.
- Provide detailed weekly reports to the founders, highlighting key metrics, areas of improvement, and any necessary changes to enhance operational flow.

4. Financial Oversight:

- Oversee the financial performance of each outlet, including profit margins, cost control, and revenue targets.
- Analyze financial reports and provide suggestions to optimise sales, manage labour costs, and reduce overheads while maintaining quality.
- Implement changes in pricing or product offering as directed by the founders to improve profitability.

5. Product and Menu Management:

- Regularly assess the performance of menu items, identifying those that may need to be removed or replaced.
- Present recommendations to the founders regarding new products or menu changes, based on customer feedback and market trends.
- Once approved by the founders, coordinate with the central kitchen to integrate new products into the operational pipeline.

6. Ensuring Operational Efficiency:

- Continuously review and improve the operational processes across all outlets to avoid inefficiencies, reduce costs, and prevent recurring issues.
- Ensure all staff members execute systems and processes effectively and report any failures or deviations directly to the founders.

7. Reporting to the Founders:

- Provide comprehensive, regular reports directly to the four founding members, summarising outlet performance, HR updates, financials, and any operational challenges.
- Keep the founders fully informed on the status of all outlets, and seek their approval for major decisions regarding staffing, menu changes, and financial strategies.

**Requirements**:
1. Experience:

- Minimum 3 years of experience leading operations in a multi-branch restaurant chain.
- Proven experience in managing a team of managers and overseeing the operational flow of multiple outlets.
- Strong understanding of restaurant financials, product management, and HR systems.

2. Leadership:

- A strategic, hands-on leader who can motivate and manage teams across diverse locations, while ensuring all processes and policies are being followed.
- The ability to lead and develop managers and staff at various skill levels, from entry-level to senior staff, ensuring a cohesive team.

3. Metrics-Driven:

- Comfortable working towards measurable targets including revenue growth, cost management, and staff retention.
- The first three months will serve as a probationary period, during which success will be assessed based on performance metrics.

4. Frequent Travel:

- Willing to travel frequently between all JIBRIL outlets to ensure consistency in operations, with occasional time spent at HQ for strategic meetings with the founders.

5. Personal Attributes: