You will be responsible for overseeing overall operations of restaurants, food and beverage management. This includes tasks such as business development, improving profitability, staffing, and managing budgets and forecasts.
Oversee the daily operations of restaurants continuously improving performance through cost analysis and process optimization.
Ensure food and operational safety, providing a comfortable environment for customers and maintaining service quality.
Lead efforts to enhance customer satisfaction by supporting the organization’s service culture and driving operational efficiencies.
Establish and enforce operational procedures and standards, ensuring compliance with the organization's SOPs, policies, and service expectations.
Supervise and mentor a team of managers and service staff for optimal manpower utilization.
Address complaints, monitor product/service quality, and implement corrective actions as needed.
Accountable for the financial performance, including profit and loss, and implementing cost control measures as needed.
Manage the budget and forecast to ensure they meet or exceed company expectations.
Develop and propose business marketing strategies to boost sales.
Plan, lead, and coordinate future restaurant openings.
What You Bring:
3 years of relevant experience managing restaurant operations, including financial performance, staffing, and cost control.
Experience in managing budgets, forecasts, and profit & loss statements for multiple outlets, with a focus on achieving financial targets and cost optimization.
Ability to supervise and develop a team of managers and service crew.
Knowledge in overseeing daily operations, establishing procedures and standards, and driving operational efficiencies across multiple outlets to maximize customer satisfaction.
Experience in developing and recommending business and marketing strategies to drive sales and support the growth of restaurant brands.
Salary Package: $5500 to $8000 (Commensurate with experience)