RESTAURANT MANAGER

Position Purpose

. Develop day-to-day operations plan and objectives for assigned area

. Supervise and monitor operation team's performance and compliance of day-to-day operations

. Manage restaurant profitability by optimizing costs & controls

. Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities. Restaurant Operations

. Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

. Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

. Plan and manage staff scheduling and deployment to maximize efficiencies. Plan, organize and execute a training system for all staff & MTs

. Restaurant Management & Planning

. Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

. Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

. Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

. Execute marking efforts based on marketing plan developed for each concept. Support recruitment effort for restaurant staffs

. Enforce standards and manage restaurant operating costs and profitability. Business Development

. Build strong partnership with landlord, suppliers and relevant authorities. Quality Assurance & Control

. Monitor restaurant quality, service, cleanliness and value

. Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

. Manage quality control activities in line with quality assurance standards and procedures

. Investigate causes and reasons for customer complaints

. Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

. People Management

. Lead team by providing guidance, support and motivation

. Train and develop assistant managers, service, kitchen and kaiten staff

. Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

. Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor