MANAGEMENT EXECUTIVE

FEI SIONG FOOD MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A food management company in Singapore is seeking an Outlet Manager to ensure profitability and oversee daily operations. The role includes managing staff, ensuring high standards of quality control, and enhancing customer experiences. Ideal candidates will have proven leadership skills and a strong background in outlet management, coupled with excellent customer service abilities.

Qualifications

• Proven experience in managing outlet operations.
• Strong ability to analyze customer satisfaction and service quality.
• Excellent training and staff management capabilities.

Responsibilities

• Ensure profitability of the outlet through effective management.
• Oversee recruitment, training, and motivation of staff.
• Manage compliance with food and beverage hygiene policies.

Skills

Quality Control

Service Innovation

Customer Experience

Purchasing

Equipment Maintenance

Cashiering

Customer Satisfaction

Regulatory Requirements

Customer Service

Loss Prevention

Scheduling

Service Excellence

Back Office

Job description

Roles & Responsibilities

The Outlet Manager is responsible for the profitability of the outlet. He / she performs outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance, and back office support. He / she manages inventories, interacts with customers, wait staff and support employees to maximise revenue generation and enhance the customer experience. He / she oversees the recruitment, training, and motivation of staff. He / she maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss / risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site / outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.

Key Skills

• Quality Control
• Service Innovation
• Customer Experience
• Purchasing
• Equipment Maintenance
• Cashiering
• Customer Satisfaction
• Regulatory Requirements
• Customer Service
• Loss Prevention
• Scheduling
• Service Excellence
• Back Office