Operation manager

Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

. Manage the restaurant's budget and forecasts to meet or exceed management expectations

. Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a priority and controlling costs as a second priority

. Oversee the daily operations of the restaurant

. Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

. Supervise food and operational safety to ensure a comfortable environment for the customers

. Ensure customers needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

. Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization's service culture and maximize customer satisfaction

. Control labour through effective manpower scheduling and monitor leave of staff

. Actively involved in hiring process by identifying and selecting candidates for junior positions

. Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment

. Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

. Handle all restaurant administrative duties

Requirements:

. Experience in casual dining and posssess a strong interpersonal and team-building skills

. Ability to multitask and problem-solve in a fast-paced setting

. Familiarity with POS systems and basic business reporting

. Excellent communication and organizational skills

. Availability to work weekends, and holiday