Restaurant Operation Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.
• Work with chefs and other personnel to plan menus that are flavorful and popular with customers.
• Work with chefs for efficient provisioning and purchasing of supplies.
• Estimate food and beverage costs.
• Supervise portion control and quantities of preparation to minimize waste.
• Perform frequent checks to ensure consistent high quality of preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• He/she is to implement all standardized procedures, rules and regulations systematically in order to be in line with company standards and policies
• Ensure proper working condition of all outlet equipment and prepare equipment defect list
• Safe-keep company properties
• Ensure proper daily sales deposit
• Ensure outlet cleanliness upkeep according to NEA requirement
• Investigate and resolve complaints concerning food quality and service.
• Prepare checks that itemise and total meal costs using the Point of Sales system.
• Perform other duties as assigned by management.

REQUIREMENTS

• Minimum Diploma or equivalent with at least 4 – 6 years of related experience
• Strong communication, interpersonal and management skills
• Energetic, positive-minded individual
• Able to work independently and in a team