Job Purpose:
Responsible for driving and delivering sales revenue in line with the budget while managing costs; create and maintain the Standard Operations and Procedures of food service business, which includes food service administration, food safety and hygiene practice; ensure and maintain brand standards; and work with the Business Development team to establish brand concept and strategy of the Food Retails Segment.
Responsibilities:
Business Operations
Ā· Work closely with top management to integrate strategic business continuity management into organizationās operations
Ā· Involved in recruitment and retention exercise carried out by management
Ā· Responsible for the business performance, financial and budget planning of the business unit
Ā· Analyse business performance to optimise sales and profitability
Ā· Work closely with the cross functional departments to achieve business goals
Ā· Oversee cost controlling and purchasing activities
Ā· Work closely with Business Development department in terms of business expansion
Ā· Establish and maintain strategic business partner relationships (e.g. external vendors)
Ā· Assist General Manager in setting up of new outlets, working with contractors and suppliers to ensure timely opening of outlet
Ā· Facilitate innovation process within the business unit
Customer Service
Ā· Develop and implement service operations processes
Ā· Drive service quality and customer satisfaction
Ā· Drive customer loyalty for service excellence
People Management
Ā· Responsible for staff training and development
Ā· Develop managers and high-potential employees through organizational talent capability reviews
Ā· Lead managers to develop organizational and governance strategies
Ā· Facilitate innovation and lead managers to manage change
Ā· Oversee all staff related matters including payroll, promotion exercise, disciplinary matters etc
Adhering to Quality and Standards
Ā· Manage compliance with F&B hygiene policies and procedures
Ā· Oversees restaurants standards and maintenance
Skills/Qualifications:
Ā· At least 3 to 5 years of managerial experience in food retail / institutional catering
Ā· At least 3 yearsā experience in managing multiple outlets
Ā· Minimum āOā level or Diploma in F&B service or equivalent
Ā· Willing to be involved in hands on operations
Ā· Excellent communication and interpersonal skills
Ā· Able to lead and motivate to produce results
Ā· Passionate about leading by example and strong leadership quality
Ā· Ability to work in a fast-paced environment