Job Description

Overview In this role you will support the management in delivering quality assurance and customer satisfaction 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.

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STRATEGIC PLANNING

• Responsible for financial performance, including profit & loss and implement appropriate cost control measures.
• Manage the brand\xe2\x80\x99s budget and forecasts to meet or exceed management expectations.
• Develop and recommend business marketing plan.

• Drive operational efficiencies across outlet by providing operational leadership in support of the organization\xe2\x80\x99s service culture and maximize customer satisfaction.
• Establish operational procedures and standards to ensure service quality and ensure full compliance to the organisation\xe2\x80\x99s SOPs, policies and service standards.
• Maintain service quality standards by conducting ongoing evaluations, investigating complaints, and initiating corrective actions.
• Implement strategies (advertising, promotions, reward system, suggestive selling) to meet or improve financial performance.
• Drive targets for Sales Revenue, Cost Management initiatives and monitors closely whether these targets are met.
• Analyze past financial, sales profit to spot trends and threats (in regular Operations Meetings).
• Prepare monthly budgets for costs of food, staff, operations based on past data.
• Enforce outlet audit check form and assist store-in-charged to manage their stores better with a common checklist.
• Participate in assigned Operations related projects directed by Management.
• Manage and work closely with Managers & Operations Team to develop operational strategies while ensuring motivation, commitment, productivity, pride of the team & revenue growth
• Analyse past financials & business information, prepare monthly budgets (food, staff, operation costs), and initiate growth plans for the outlets to achieve internal sales & profit objectives.
• Work with HR Manager to align HR policies & reward system to enhance staff welfare, and involve in recruitment process meet manpower requirements
• Work with Management to develop systems for most efficient, speedy & quality service.
• To monitor all costs and formulate strategies to minimise waste production
• To prepare accurate monthly forecasts on manpower, revenue and expenses & resources

• Minimum Bachelor Degree in Management.
• Minimum 5 years of Operations Management and Managerial experience in F&B industry.
• Proven track record in F&B (Area) Operations Management & leading a team.
• Knowledge of food safety & hygiene practices & Singapore Food Agency (SFA) regulations.
• 6 days work week (Required to work on weekends and Public Holidays)
• Must be computer literate.
• Thrive in a fast-paced environment and able to adapt quickly.
• Able to work within deadlines and well-organised.
• Display strong initiative and able to work independently.
• Display excellent communication skills and interpersonal skills.