PIC and Restaurant Manager in Mohd Chan Group (M) Sdn Bhd..

Job Description Job Title : Person In Charge - Outlets Department : Operations Reporting To : Area Manager Job Overview: The Person in Charge (PIC) is responsible for managing the daily operations of a restaurant outlet, ensuring compliance with company standards and achieving operational and financial goals. The PIC supervises staff, oversees service quality, manages costs, and implements strategic objectives to enhance customer satisfaction and operational efficiency. Key Responsibilities: 1. Outlet Management and Supervision • Directly manage and support the day-to-day operations of the restaurant. • Ensure the outlet operates in accordance with company standards and procedures. 2. Operational Efficiency • Monitor the operational performance of the restaurant to ensure it meets financial and operational objectives. • Identify areas for improvement and implement strategies to enhance productivity and efficiency. 3. OKR Implementation • Implement and manage OKRs specific to the restaurant, ensuring all staff are trained and aligned with the objectives and key results with the assistance of the Area Manager. • Monitor and review the effectiveness of OKR implementation to ensure strategic goals are met with the assistance of the Area Manager. 4. Quality and Compliance • Ensure compliance with all local, state, and federal regulations. • Uphold high standards of quality, service, and cleanliness within the restaurant. 5. Communication and Reporting • Maintain regular communication with the Area Manager regarding the restaurant's status and challenges. • Prepare detailed reports on restaurant operations, staff performance, and customer feedback. 6. Risk Management • Identify and address operational risks within the restaurant, implementing strategies to mitigate these risks. 7. Customer Satisfaction and Service Quality • Ensure high levels of customer satisfaction and address customer feedback promptly. • Maintain service quality and ensure compliance with health and safety standards. 8. Change Management • Manage and facilitate changes within the restaurant, ensuring smooth transitions and minimal disruption to operations. 9. Collaboration with Key Departments • Work closely with Purchasing and other departments to ensure operational alignment and effective strategy implementation. 10. Employee Engagement • Promote and maintain high levels of employee engagement through regular interaction, feedback mechanisms, and initiatives that address employee concerns. 11. Halal Compliance Expertise • Maintain comprehensive knowledge of Halal food preparation standards and ensure all culinary practices in the restaurant comply with Halal certification requirements. 12. Continuous Improvement • Regularly solicit and analyze feedback from team members and customers to continually improve operational processes and customer experiences. 13. Outlet Management and Supervision • Manage daily shifts, including opening, closing, and non-peak periods. • Schedule crew effectively to ensure sufficient manpower for operations. 14. Inventory Management • Count and order stock to maintain full inventory and prevent shortages. • Manage stock variance to ensure a regular supply of key items. • Apply basic inventory calculations to control monthly Cost of Goods Sold (COGS) according to the company’s targets. 15. Cash Handling • Strictly adhere to the Cash Handling Policy to prevent misuse of outlet funds. • Ensure compliance with sales system operations. • Follow and execute daily banking procedures and schedules without delay. 16. Management of Employee Welfare • Oversee the well-being of restaurant staff, coordinating with HR to ensure a positive work environment and address any personnel issues.