RESTORAN MANAGER - MB BANTING

Responsibilities  Operates restaurant with the purpose of optimizing profits by controlling expenses and building sales volume.  Maintain high standards in Quality, Service and Cleanliness at any time.  Review employee’s performance report from Assistant Manager / Management Trainee and Supervisors in order recommendation of wages / promotion.  Responsible for the training of all employees including Assistant Manager, Management Trainee and Supervisors with consultation of Training Manager.  Check on inventory control, ordering and purchases of all stock items and store room organization.  Check all management records, like order form, FIF2, daily Sales Report, Weekly Staff Schedule, Payroll Submission, Overtimes Claims, Shift Cashier Reports, Wastages and etc (Refer to Standard Operating Forms Manual).  Review and approve all petty cash reimbursement below RM 250.00.  Responsible for bank-in sales money.  Monitor and supervise of all preparation work, the proper use and cleaning of equipment, storage of food items both cold and dry.  Ensure the proper administration of employment, requesting and placing the advertisement, interviews, letter of employment, orientation, training, resignation etc.  Ensure timely submission of these reports.  Review payroll / sales reports weekly and guide ARM, Supervisors in manpower planning.  Responsible of maintaining food cost percentage by control wastages, spoilage, pilferage, and incorrect portioning.  Periodically counsels and evaluate each employee regarding job performance.  Direct the performance of equipment maintenance and repairs, maintenance of furniture fixtures, recommending replacement as and when necessary.  Monitors the effectiveness of pest control contractor.  Will not change standard operating procedures but can recommend the changes. This includes standard recipes and food presentation.  Will select an Assistant in six months to assist and eventually take over all present duties as described.  Will not change appointed suppliers without approval of owners.  Responsible for the effective implementation of an energy conservation plan in restaurant.  Will have authority to hire and dismiss crew as and when required.  Delegate duties to shift supervisor as a development process but will maintain accountability.  Responsible for maintaining a high level of moral and group spirit within the restaurant.  To conduct monthly staff meeting and prepare minutes for follow up.  To plan a systematic job rotation schedule for all full-time crew and long term part timers.  Ensure that all training materials have been maintained and updated by Assistant Managers, Management Trainee and Supervisors.  Monitor the progress of Restaurant Training sessions.  Monitor the effectiveness of ARM’s, Management Trainee, Supervisors and Crew Leaders.  Oversee continuously the promotion programs by checking the records, report and to review feedback to Head Office about customers viewpoint on any promotions.  Ensure that duty shift manager conducts daily briefing to staff.