SUMMARY
To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.
RESPONSIBILITIES
- Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
- Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
- Responsible for planning and working within budget, maximizing profits and achieving sales targets
- Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
- Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
- Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
- Handles all guests queries and feedbacks in a professional and timely manner
- Ensure that standard operating procedures, processes and policies are strictly adhered to
- Prepare monthly management reports in relation to outlet performance
- Adhoc duties/projects as assigned by Supervisor
REQUIREMENTS
- Certificate/Diploma in Hospitality/Restaurant Management or equivalent
- Minimum 5 years of relevant experience with at least 3 years in a managerial level
- Energetic, good team player and service oriented
- Great leadership with solid analytical, communications and interpersonal skills
- Independent, proactive, resourceful and ability to work in a fast paced environment
- Well versed in Microsoft Office.
