Outlet Concept Manager - Home Meal Replacement At Artee Group
full-time
Key Responsibilities
Sales, Margin & Product Mix
Own sales and gross margin performance across HMR, Bakery and Butchery.
Analyse sales trends, product contribution, waste and customer preferences to improve range and production plans.
Execute promotions, seasonal offers and new product initiatives within approved guidelines.
Ensure pricing and portioning support both customer value and profitability.
Food Safety, Quality & Freshness
Maintain strict compliance with approved food safety, hygiene and quality standards, including HACCP requirements and applicable regulations.
Conduct daily checks on raw materials, production, storage temperatures, display conditions, labelling and shelf life.
Ensure FIFO/FEFO and freshness controls are consistently applied.
Investigate quality complaints and prevent recurrence.
Production, Yield, Waste & Inventory
Plan production with demand to maximise availability while minimising overproduction and spoilage.
Monitor ingredient/product usage, yields, wastage, damages and production variances.
Coordinate replenishment with Buying, Supply Chain, Receiving and central kitchen/vendor partners.
Ensure equipment and production areas are fit for purpose and safely operated.
Customer Experience & Concept Activation
Maintain clean, attractive and well-presented counters and displays.
Use tastings, demonstrations and other approved engagement activities to drive trial and sales.
Resolve escalated complaints and ensure timely service recovery.
People Leadership & Capability
Lead supervisors, chefs, bakers, butchers and customer-facing teams.
Set clear production, sales, service and hygiene expectations and coach performance.
Deploy manpower to demand and production requirements and build technical capability.
Compliance, Risk & Reporting
Maintain audit readiness for food safety, hygiene, health and safety and operational controls.
Review daily performance and drive closure of quality, waste, stock and service exceptions.
Submit concise reports on sales, margin, availability, waste, quality and actions.
Education and Years of Experience
Bachelor's degree/HND in Food Science, Hospitality, Culinary/Food Technology, Business Administration or related field.
3 - 5+ years in food retail, restaurant, bakery, butchery or fresh food operations, including supervisory/management experience.
Knowledge, Skills and Attributes
Food retail operations
Food safety/HACCP
Production planning and yield control
Commercial and margin awareness
Inventory/waste control
People leadership
Excel/reporting