Job Description
- Responsible for developing, and implementing strategies, including the food and beverage program, to improve the profitability of the restaurant.
- Develop a budget and evaluate business financial performance
- Prepare detailed weekly, quarterly, and yearly business performance reports
- Work with a reporting Outlet Manager to develop operational strategies and execution to ensure meet brand and service guidelines
- Work with Executive Chef to improve and maintain food offerings that would boost brand and profitability strategies
- Plan, evaluate and optimize operations to be efficient and cost-effective on expenses
- Develop sales processes, routines, and metrics to measure the effectiveness of the team
- Be hands-on when needed to review existing organizational efficiency
- Research and develop opportunities and plans, understanding market requirements, identify market trends in F&B and suggest improvements to achieve the company's goals
- Establish new business plans and teams to develop business opportunities with new potential customers
- Guide other departments in the Restaurant (security and maintenance) to ensure a safe and clean environment
- Constantly reassess staff performance indicators and provide feedback to management and team
- Ensure quality of recruitment and training of staff through the development of operational goals
- Champion staff welfare and a healthy, happy, and service-oriented work culture
- Improve and maintain relationships with suppliers
- Other related ad-hoc duties
Requirements:
- Minimum experience is 25 Years in F&B field.
- Minimum Educational requirement is Bachelor Degree from reputed University.
- Must have Diploma in Hotel Management.
- Must have Food Hygiene Officer Course.
- Must agree to work on Saturday/Sunday/Public holiday.
- Must agree to work on shift basis 5.00 AM to 10.00 AM and 5.00PM to 9.00 PM.
- Must agree to work after the work time if needed.
