The Food Outlet Manager is in-charge in implementing business plans. He/She is involved in staff control and handling people issues. He/She performs store-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. He/She is also responsible for the recruitment, training and motivation of staff.
Tasks
· Administer purchasing and receiving procedures.
· Conduct food and beverage hygiene audit.
· Conduct orientation and training.
· Conduct staff performance assessment process.
· Contribute to innovation process within own scope of work in the business unit.
· Facilitate compliance with legislative and regulatory requirements.
· Foster service innovation.
· Identify and establish internal and external stakeholder relationships.
· Implement loss/risk prevention.
· Lead team to implement change.
· Lead with service vision.
· Maintain halal certification requirements.
· Manage and implement business continuity plans.
· Manage site/outlet and equipment maintenance.
· Manage training.
· Managing the customer experience.
· Monitor income and expenses.
· Provide information for management decision making.
· Provide quality control for service.
· Supervise bar service.
