Outlet Manager

Job Overview:

Successful incumbent is accountable for outlet operations, such as building sales, managing costs, meeting SOPs & regulatory requirements, staffing, staff development, & CSR.

Job Scope:

• Responsible for the overall daily operations and customer handling of the Front of House (FOH) and Back of the house (BOH);
• Responsible in outlet sales building and cost management;
• Responsible for build FOH restaurant staff’s commitment by demonstrating and reinforcing the leadership behaviours and work standards;
• Responsible for motivating and educating the team and work closely with BOH to ensure smooth coordination and work within the team which in turn ensure smooth operation within the outlet;
• Assist in recruitment, selection and staff retention program to ensure optimum number of restaurant staff;
• Enforce and manages all food safety and sanitation requirements and practices as per company standard and statutory requirements;
• Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation;
• Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times;
• Ensure all security procedures (cash deposits, staggered method of opening, closing, etc) are executed accordingly;
• Ensure the restaurant follow the workplace and safety regulations set forth by the Company, MOH and government regulatory;
• Perform any other additional responsibilities as assigned by the Operation Manager.

Job Requirements:

• Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.
• Minimum 4 years’ of working experiences as a supervisory role in similar industry.
• Those without professional qualifications must have minimum of 6 years of related working experience (full time employment) in a similar industry with good track records.
• Speak English and Bahasa fluently and has ability to read and write English and Bahasa sufficiently.
• Proficient in the full spectrum of casual / fine-dining restaurant function, including food planning and preparation, cost management, customer handling, workplace safety & security, regulatory requirements, people management, recordkeeping, etc.
• Understand and have experience working with Point-Of-Sales (POS) systems.
• Meticulous, mathematically inclined and possess good people skills.
• Analytical, strong in problem identification, problem solving and decision making.
• Able to work independently with minimum supervision and at the same time able to bring team work into the work setting.