Lead, inspire and work collaboratively with the assigned restaurant Executive Chefs and Restaurant Managers to deliver set business goals and services standards.
Establishes the assigned restaurant(s)business strategy and yearly budget plans for COO approval.
Monitors and analyses all operating expenses for the assigned restaurant(s) and to ensure efficient financial management to deliver set revenue and profit targets.
Responsible for managing food costs, upholding menu standards, and controlling inventory for the assigned restaurant(s).
Work closely with the VP-Culinary and assigned restaurant Executive Chef(s) in reviewing and enhancing menu offering from time to time to ensure continuous improvement and variety.
Collaborates with purchasing partners, operations and legal representatives to develop vendor agreements as needed.
Strives to achieve best in industry reputation and dining experience for all assigned restaurant(s)
You will provide leadership guidance and be involved with all of a full-service restaurant establishments day-to-day functions, including team management, guest interactions, office administration duties, vendor communications, and operating expenses.
Oversee the management of team members and may address issues that lower levels of management are unable to resolve.
Develop and constantly review all Standard Operating Policies & Procedures in relation to F&B Operations and ensure all Management team members are competently trained.
Ensure that operational standards are met in regards to sanitation codes, food safety regulations, food storage, operating licenses and loss prevention.
Recommend, review and approve all marketing plans & activities for all assigned restaurants to drive restaurant traffic and generate incremental revenue in collaboration with the Marketing Director.
Provide guidance on property maintenance and upkeep of assigned restaurant(s) and public area.
Ensures best practices are shared and maximized across all restaurant(s).
Consolidates and Reports all business performance indicators on a monthly, quarterly and yearly basis to the COO and make recommendations for improvement where required.
To undertake ad-hoc projects assigned by the management of the company.
Prerequisite
Extensive experience in food and beverage management, including operational oversight and staff leadership.
Degree in Hospitality Management, Business Administration, or a related field.
Proven ability to lead, motivate, and manage a diverse team effectively.
Strong knowledge of budgeting, inventory management, and cost control.
Ability to develop and implement strategic plans to drive business growth and improve operational efficiency.
Proficiency in financial management, including budgeting and financial reporting.
In-depth knowledge of food and beverage trends, regulations, and best practices.
Ability to manage multiple priorities and adapt to changing conditions in a fast-paced environment.
