Roles & Responsibilities
Job Description
Responsible 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 forecast
management.
STRATEGIC PLANNING
- Responsible 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 MANAGEMENT
Oversee the daily operations of at least 2 brandsMaintain and improve the overall performance of the brands on a regular basis including cost analysis and monitoring of processesSupervise food and operational safety to ensure a comfortable environment for restaurant patronsDrive operational efficiencies across outlet by providing operational leadership in support of the organization’s service culture and maximize customer satisfactionEstablish operational procedures and standards to ensure service quality and ensure full compliance to the organisation’s SOPs, policies and service standardsMaintain product and service quality standards by conducting ongoing evaluations, investigating complaints, and initiating corrective actionsManage supervise and groom a team of area managers, restaurant managers, supervisors and service staff to ensure maximum utilization of manpower allocatedAny other jobs or duties assigned by the General Manager, Operations from time to time.Tell employers what skills you have
Strategic Planning
Leadership
Microsoft Office
Microsoft Excel
Interpersonal Skills
Inventory
Operations Management
Administration
Marketing
Compliance
Project Management
Communication Skills
Customer Satisfaction
Team Player
Customer Service
Cost Control