Restaurant Operation Manager

Roles & Responsibilities

• Assist the Food & Beverage Manager in efficiently managing and organising the outlet to achieve operational efficiency, profitability, and revenue growth.
• Monitor and manage restaurant financial objectives by forecasting requirements, scheduling expenditures, and analysing sales, labour, and food cost variances. Curate and plan ahead of time for promotions, activations, and execution of seasonal activities.
• Guide, train, and motivate the team to meet periodic sales targets for the outlet. Drive and monitor upselling within the outlet.
• Lead and supervise shifts, ensuring proper table and work area setups, service quality, and hygiene standards.
• Replenish items as necessary to maintain service efficiency. Ensure mise en place and side stations are fully stocked with food items and non-food items, such as crockery and chinaware, before each shift.
• Develop Standard Operating Procedures (SOPs) based on operational requirements and prescribed quality certification standards.
• Conduct departmental SOP training for all Associates. Monitor and ensure Associates adhere to SOPs in their duties.
• Forecast manning requirements in line with business levels at each meal period.
• Plan, request, and coordinate the deployment of in-house and / or external agency casual labour to supplement manning requirements.
• Prepare and submit reports as required in a timely manner.
• Comply with all relevant Workplace Safety & Health and Food Hygiene practices and requirements.
• Undertake any other related tasks or assignments as directed by the Food & Beverage Manager.
• At least 3 years of experience

Tell employers what skills you have

Forecasting

Upselling

Leadership

Social Media

Workplace Safety

Food Quality

Inventory

Sanitation

Compliance

Project Management

Revenue Growth

Cashiering

Customer Service

Scheduling

Cut