Job Requirements:
• Diploma/Degree holder
• Minimum 12 years of relevant experience
• Experience in the F&B restaurant chain industry
• Familiarity with the business knowledge and operational management model of the F&B chain industry will be advantageous
Job Responsibilities:
-Formulating annual operation plan, budget, and work plan for the regional restaurants.
-Monitor the achievements of current regional restaurant revenue and prepare a forecast and aim for the next cycle’s budget.
-Oversee the use of the expense budget in the regional restaurants to ensure the achievement of regional goals.
-Responsible for talent development planning, assess the current manpower planning and make staff adjustments in various positions within the restaurants as required. -Collect accurate information on market trends, supply & demands, competitor analysis, and customer feedback within Singapore market to ensure the targeting of marketing plans and store operations.
-Analyze the monthly profit management report to guide the completion of standard cost control for food, labor, utilities, maintenance, and other expenses, and identify opportunities to increase profit.
-Conduct performance evaluations of regional stores, continuously improving employees' work capabilities and performance. -Monitor and promote the achievement of sales targets according to the market's stored-value and other sales strategies.
Summary: The general manager is responsible for overseeing food service and front-of-house operations across multiple sites. This role focuses on managing day-to-day operations, financial planning, budgeting, and ensuring high levels of client satisfaction. The general manager will also work closely with leadership to guide organizational development, drive continuous improvement, and achieve business targets. This position requires strong leadership, organizational skills, and the ability to thrive under pressure in a dynamic environment.
Responsibilities:
• Lead and manage food service and operational teams, addressing operational challenges effectively.
• Analyze factors affecting business performance and implement both short- and long-term solutions.
• Develop and execute financial strategies, including budgeting and reporting, to meet business unit targets.
• Collaborate with the leadership team to improve operational processes, policies, and resource allocation.
• Ensure client satisfaction by regularly reviewing service and operational standards.
• Provide leadership to site managers, fostering a culture of efficiency and teamwork.
总经理
职位要求：
* 文凭/学位持有者
* 至少 12 年相关经验
* 餐饮连锁行业经验
* 熟悉餐饮连锁行业的业务知识和运营管理模式者优先考虑
职责：
- 制定区域餐厅年度运营计划、预算和工作计划。
- 监控当前区域餐厅收入的成就，并为下一周期的预算制定预测和目标。
- 监督区域餐厅费用预算的使用，确保实现区域目标。
- 负责人才发展规划，评估当前的人力规划，并根据需要对餐厅内各个职位的员工进行调整。- 收集新加坡市场内市场趋势、供需、竞争对手分析和客户反馈的准确信息，以确保营销计划和门店运营的针对性。
-分析每月利润管理报告，指导完成食品、人工、水电、维护和其他费用的标准成本控制，并确定增加利润的机会。
-对区域门店进行绩效评估，不断提高员工的工作能力和绩效。-根据市场的储值和其他销售策略，监控和促进销售目标的实现。
摘要：总经理负责监督多个站点的食品服务和前台运营。该职位专注于管理日常运营、财务规划、预算和确保高水平的客户满意度。总经理还将与领导层密切合作，指导组织发展，推动持续改进，实现业务目标。该职位需要强大的领导能力、组织能力以及在动态环境中承受压力的能力。
职责：
* 领导和管理食品服务和运营团队，有效应对运营挑战。
* 分析影响业务绩效的因素并实施短期和长期解决方案。
* 制定和执行财务战略，包括预算和报告，以实现业务部门目标。
* 与领导团队合作，改进运营流程、政策和资源分配。
* 定期审查服务和运营标准，确保客户满意度。
* 为现场经理提供领导力，培养高效和团队合作的文化。
