Roles & Responsibilities
We are expanding our Kei Kaisendon Family!
If you are passionate about F&B and looking for a job that is thrilling and fulfilling, you'll love it here at Kei Kaisendon! We are looking for energetic, motivated individuals who enjoy working in an ever-changing environment.
Responsibilities:
- Achieve revenue targets and profitability for brand(s)/outlet(s) under his/her purview by implementing plans to improve revenue and taking expenses into consideration.
- Responsible for the efficient running and daily operations of the outlet(s)/brand(s) under his/her purview.
- Visit the outlets and observe routine activities to ensure service standards and expected level of cleanliness are met.
- Implement recommendations and action plans in audit reports.
- Conduct regular checks to ensure staff comply with standards and SOP.
- Follow Food & Beverage Safety and Hygiene policies and procedures.
- Provide feedback and suggestions on ways to improve standards manual for the outlets as and when appropriate.
- Oversee all incident reports and ensure the recommendations and action plans are followed through promptly.
- Provide feedback on food quality to BOH.
- Ensure smooth implementation of new F&B products.
- Supervise the implementation of plans to ensure that attrition rate of operations is below industry benchmark; to meet and/or exceed Customer Engagement Index Target.
- Interview potential Front of House new hire.
- Responsible for the manpower planning, budgeting and staffing for operation, ensuring that the Total Payroll cost vs Revenue are within budgeted % for the outlets and brands under his /her purview.
- Analyse daily sales report, provide insights for weekly sales report and compile weekly promotional KPI report to marketing and HOD.
- Develop and supervise the effective controls of food, beverage and labour costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations.
- Lead in the planning and organising of promotions and events for outlets.
Establish challenging, realistic and obtainable goals to guide restaurant managers in operation and performance.
- Identify the developmental needs of restaurant managers and coaches, mentors, or otherwise help them to improve their knowledge or skills.
Strengthen customer service by using continuous improvement techniques and processes.
