Job Description

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