RESTAURANT OPERATION MANAGER

ROLES & RESPONSIBIILITIES

1. Responsible for the overall operations of the restaurant including implementing and enforcing standard operating procedures, ensuring strict compliance with licensing, hygiene and work place safety requirements, smooth and efficient daily front-of-house and back-of-house operations

2. Maintain high level of customer satisfaction through excellent service, high food quality, and address customers feedback promptly and professionally

3. Manpower planning & management including recruiting, training and scheduling of staff, providing leadership and fostering a positive & productive work environment

4. Prepare the annual operating budget, marketing and sales plan, capital expenditure budget, and be responsible for the monthly P&L

5. Develop and implement strategies to increase the restaurant revenue, and maximise profitability. Plan together with the chefs for new product offerings, collaborate with the Marketing Department to develop business, marketing & promotional plan

6. Monitor & control operational costs such as food & beverage costs, labour costs, and other expenses. Manage inventory and supplies, minimise wastages, identify areas for enhancement and implement changes for continuous improvement

7. Stay abreast of current market trends and ensure up-to-date knowledge of competitors, seize new business opportunities that meet objectives

8. Work closely with the owners and perform any other duties as assigned by management

Job Requirements

1. Support and uphold the company mission, vision and values

2. Excellent market information of competitive F&B products and services

3. High level of interpersonal skills

4. Strong oral & written communicator

5. Good leadership skills

6. Working knowledge of computer including use of Word, Excel & Powerpoint, POS System, Restaurant & management & table management system and social media platforms

Qualifications & Experience

1. At least a F&B related diploma

2. Minimum 10 years of F&B experience, which will include at least 5 years of F&B management