Job Purpose:
Responsible for driving and delivering sales revenue in line with the budget while managing costs; create and maintain the Standard Operations and Procedures of food service business, which includes food service administration, food safety and hygiene practice; ensure and maintain brand standards; and work with the Business Development team to establish brand concept and strategy of the Food Retails Segment.
Responsibilities:
Business Operations
· Work closely with top management to integrate strategic business continuity management into organization’s operations
· Involved in recruitment and retention exercise carried out by management
· Responsible for the business performance, financial and budget planning of the business unit
· Analyse business performance to optimise sales and profitability
· Work closely with the cross functional departments to achieve business goals
· Oversee cost controlling and purchasing activities
· Work closely with Business Development department in terms of business expansion
· Establish and maintain strategic business partner relationships (e.g. external vendors)
· Assist General Manager in setting up of new outlets, working with contractors and suppliers to ensure timely opening of outlet
· Facilitate innovation process within the business unit
Customer Service
· Develop and implement service operations processes
· Drive service quality and customer satisfaction
· Drive customer loyalty for service excellence
People Management
· Responsible for staff training and development
· Develop managers and high-potential employees through organizational talent capability reviews
· Lead managers to develop organizational and governance strategies
· Facilitate innovation and lead managers to manage change
· Oversee all staff related matters including payroll, promotion exercise, disciplinary matters etc
Adhering to Quality and Standards
· Manage compliance with F&B hygiene policies and procedures
· Oversees restaurants standards and maintenance
Skills/Qualifications:
· At least 3 to 5 years of managerial experience in food retail / institutional catering
· At least 3 years’ experience in managing multiple outlets
· Minimum ‘O’ level or Diploma in F&B service or equivalent
· Willing to be involved in hands on operations
· Excellent communication and interpersonal skills
· Able to lead and motivate to produce results
· Passionate about leading by example and strong leadership quality
· Ability to work in a fast-paced environment
