Area Manager (F&B industry)

PURPOSE:

Reporting Line: CEO Area manager plan, direct and coordinate the outlets operations of an organization. The area manager is responsible for ensuring and improving the performance, productivity, efficiency and profitability of departmental and organizational operations through the provision of effective methods and strategies.

DUTIES & RESPONSIBILITIES

• Accurately projects and controls all P&L items and responsible for the overall financial and business performance of the assigned restaurants.
• Accountable for creating conductive work environment while working shoulder to shoulder with the team to accomplish business objectives.
• Build commitment and ensure all assigned restaurants meet food quality, service, ambiance and value guideline.
• Analyse customer’s satisfaction and direct execution of plans to improve their satisfaction and increase their loyalty.
• Ensure all assigned restaurants are adequately staffed up and development plans are implemented.
• Conduct regular checks on physical aspects of the assigned restaurant to ensure it is well maintained and adherence to food hygiene, workplace safety & cleanliness & procedures, as well as relevant regulatory requirements.
• Accountable for profitability of the restaurant by building sales and controlling costs within the budget.
• Ensure promotions and local store marketing plans are executed effectively to achieve the expected sales result.
• Measure customer’s satisfaction, handle customer feedbacks/complaints and services recovery.
• Ensure fully staffed up at all time to maximize productivity.
• Responsible for training, motivating and leading the team to achieve the expected work performance.
• Comply with work and service standards, food preparation, hygiene standards in accordance with the restaurant quality, service, ambience & value guidelines, as well as relevant regulatory requirements.
• Ensure all the Outlet Mangers is done their task and make sure Outlet Manager submit daily reports (daily stock count & wastage).

JOB REQUIREMENTS

• At least 5 years of proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded
• Culinary school diploma or degree in food service management or related field
• MUST be able to speak in Mandarin

GENERAL

• To perform all duties and responsibilities applicable to this position and any other function as may be assigned by Management from time to time