Job Summary:
- Working days & hrs: 44 hours per week
- Salary range: up to S$ 4000 (dep on exp)
Primary Responsibilities
- Develop, implement and evaluate restaurant-specific plans for sales and profit growth, and achievement of quality and manpower allocation in alignment with area plans.
- Deploys restaurant operational tactics; develops the Annual Operating Plan based on area plans and discusses the performance expectations with the restaurant management team
- Reviews and approves the restaurant’s evolving business action plans and monitor restaurant’s performance as well as operation execution in accordance to the compliance, workplace safety and health.
- Acts as point of contact in Crisis Management and Media Handling and Emergency Response Team (ERT) Lead, and Occupational Safety and Health Officer which includes facilitation of safety and health committee meetings
- Defines sales building and local marketing tactics of the restaurant as aligned with area plans based on validated data and as approved by superior and management team.
- Provide feedback and inputs to the Area Manager for performance improvement.
- Attends and/or holds regular meetings with the Operations leadership team and management team for updates and feedback exchange
- Collects and analyses business performance data and prepares required reports for the monthly business review and other presentations
- Checks alignment of local marketing programs and other sales building initiatives, SBU/RBU/District/Area-wide initiatives
- Oversees new product launch, its implementation, integrates desired product sales mix in suggestive selling and in-store sales building initiatives
- Performs competitor checks and develops response proposals to the Area Manager
- Checks compliance to cash control and inventory management standards (i.e. inventory, cash control, GR compliance, PCV checking)
- Uses Corporate Audit parameters in compliance-checking; includes cash and non-cash auditing
- Develops cost control initiatives
- Conducts SLA review to assess service provider’s performance and communicates feedback to the Area Coordinator
- Performs production, service and channels management activities, prepares/facilitates admin tasks as assigned during the shift
- Checks FSC and GSC compliance of the restaurant; develops and implements action plans with the Area Manager for identified deviations
- Recommends renovation/civil works for restaurant facelift and equipment replacement
- Acts as Pollution Control Officer (PCO) and tracks monthly FSC feedback, analyses results and provides product/service improvement recommendations
- Handles customer complaints resolution based on standards and elevates when needed; analyses complaints and develops action plan, implements and monitors execution; ensures customer recovery and records in the CRM
- Prepares and monitors implementation of the Management Team schedule; reviews and approves the timekeeping data per cut-off
- Handles processing of employee movements of the Crew Leader and Senior Crew
- Prepares and implements the restaurant's Succession Plan
- Conducts performance evaluation and student trainees
- Creates the subordinate’s development plans based on competency assessment and individual performance; implements L&D and coaching plans, and monitors achievement of developmental objectives or milestones
- Identifies key talents among the team; develops a career plan for those identified as key talents
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Tee Xue Hui (Sherry)
Registration Number: R22106336
EA License No: 06C2859 (MCI Career Services Pte Ltd)
