1. Daily Operations & Customer Handling:
â—Ź Responsible for the overall financial & business performance of the restaurant.
â—Ź Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.
● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.
â—Ź Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.
â—Ź Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.
â—Ź Oversee the implementation of in-restaurant procedures for new products and services.
â—Ź Use proper security and verification procedures when handing deposits and the contents of the safe.
â—Ź Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.
â—Ź Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.
â—Ź Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.
2. Sales Building and Cost Management:
â—Ź Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.
â—Ź Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.
â—Ź Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.
â—Ź Accurately projects and controls all P&L line items.
3. People Management:
â—Ź Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.
● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.
â—Ź Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.
â—Ź Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.
● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.
â—Ź Maintain records for safety and appropriately documents contributions and performance in personal file.
4. Food Safety / Sanitation:
â—Ź Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.
â—Ź Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.
â—Ź Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.
5. Workplace Safety & Security:
â—Ź Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.
â—Ź Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.
â—Ź Ensure all workplace safety policies procedures are maintained and adhered to at all times.
â—Ź Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.
â—Ź Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.
â—Ź Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.
6. Others:
â—Ź Perform any other additional responsibilities as assigned by General Manager of Operation
Requirements:
i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.
ii. Can speak English fluently and has ability to read and write English sufficiently.
iii. Meticulous, mathematically incline and possess good people skills.
iv. Analytical, strong in problem identification, problem solving and decision making.
v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.
vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.
vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.
viii. Enjoys interacting with people and serving guests.
ix. Possess enthusiasm in learning and keen to get feedback for improvement.
x. Ability to engage in physical activities which requires long hours of standing during the working shift.
xi. Require to work on rotating shift basis which include weekends and public holidays.
