Job Responsibilities
Budgetary, Costing, Reports and Administration
1. Establishing sales budget/target for month or year as determined by the management, ensure timely and accurate submission of sales collection/ Cashiering report
2. Working with marketing and management team in establishing and implementation of various promotional campaigns in supporting the achievement of sales budget
3. Constantly managing and monitoring of budget and expenditure of the outlet
4. Strict monitoring of cashiering functions to ensure accurate recording of daily sales collection
5. Responsible for the compilation and monitoring of sales achievement report for submission to the management
Personnel Management
1. Regularly providing training and guidance to subordinates on service standards and menu knowledge
2. Preparation of duty roaster and schedule in line with operational needs
3. Managing disciplinary and discrepancies of employees, conducting regular briefing / meeting with subordinates
4. Coordinating sourcing of full/ part time employees according to operational needs
Operational Management
1. Drive operational excellence and manage the operating cost to achieve the targeted P&L
2. Regularly inspect outlet cleanliness/ hygiene standards and ensure subordinate complies to the standards set by management
3. Liaise with all related functional departments and external parties on matters pertaining to company's quality system and values including HACCP
4. Manage the resource efficiency to meet the targeted customer delivery, engagement and satisfaction rate
5. Developing cost effective operational plans to achieve optimal results
6. To ensure that all restaurant adhere to compliance requirements in all areas of standard operational activity, company policies and fire safety and security procedures
7. To effectively manage the performance and development of restaurant managers to drive and maximise the sales performance throughout the Company
Total 0 Job(s)
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