Apply on
Original
Simplified
Key Responsibilities:
Staff Management:
- Recruit, train, and supervise staff members across multiple outlets, ensuring they have the necessary skills and knowledge to perform their roles effectively.
- Develop and implement staffing schedules to optimize labor costs while maintaining high levels of service quality.
- Conduct regular performance evaluations and provide coaching and support for employee development.
Operational Efficiency:
- Develop and implement standard operating procedures (SOPs) for all aspects of outlet operations, including opening and closing procedures, food preparation, and customer service.
- Monitor operational performance and identify opportunities for process improvements to enhance efficiency and reduce costs.
- Ensure compliance with health and safety regulations, as well as food hygiene standards, across all outlets.
Inventory and Supply Chain Management:
- Manage inventory levels and procurement processes to ensure adequate stock levels while minimizing waste and spoilage.
- Coordinate with suppliers to negotiate contracts, track deliveries, and resolve any issues related to product quality or availability.
- Implement inventory control measures, such as regular stocktakes and usage analysis, to optimize inventory turnover and minimize shrinkage.
Quality Control and Customer Service:
- Maintain high standards of food quality, presentation, and service across all outlets, conducting regular inspections and quality checks.
- Address customer feedback and complaints promptly and effectively, implementing corrective actions as necessary to ensure customer satisfaction.
- Foster a culture of excellence in customer service among staff members, leading by example in delivering exceptional service experiences.
Financial Management:
- Prepare and manage operational budgets for each outlet, tracking expenses and revenue to ensure profitability targets are met.
- Analyze financial performance data and key performance indicators (KPIs) to identify trends and opportunities for improvement.
- Implement cost-control measures and revenue-enhancement strategies to optimize financial performance.
- Analysis of revenue trend and forecast.
- Monthly reporting and presentation.
Qualifications:
- Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
- Proven experience in a managerial role within the F&B industry, with a strong track record of operational leadership and performance management.
- Excellent communication and interpersonal skills, with the ability to lead and motivate teams across multiple locations.
- Strong analytical and problem-solving abilities, with a focus on driving results and continuous improvement.
- Knowledge of industry-specific software and systems, including POS systems and inventory management software.
Similar Jobs
