Roles & ResponsibilitiesJob DescriptionResponsible for overseeing all aspects of the restaurant operations, by exercising demonstrated knowledge and experience in Food and Beverage management, including but not limited to, developing business, increasing profitability, staffing, budget and forecastmanagement.STRATEGIC PLANNINGResponsible for financial performance of at least 2 brands, including profit & loss and implement appropriate cost control measures
Manage the brand’s budget and forecasts to meet or exceed management expectations
Develop and recommend business marketing plan to increase sale
Plan, direct and coordinate future outlet openings
OPERATIONS MANAGEMENTOversee the daily operations of at least 2 brands
Maintain and improve the overall performance of the brands on a regular basis including cost analysis and monitoring of processes
Supervise food and operational safety to ensure a comfortable environment for restaurant patrons
Drive operational efficiencies across outlet by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
Establish operational procedures and standards to ensure service quality and ensure full compliance to the organisation’s SOPs, policies and service standards
Maintain product and service quality standards by conducting ongoing evaluations, investigating complaints, and initiating corrective actions
Manage supervise and groom a team of area managers, restaurant managers, supervisors and service staff to ensure maximum utilization of manpower allocated
Any other jobs or duties assigned by the General Manager, Operations from time to time.
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