RESTAURANT MANAGER (Guar Chempedak, Kedah)

The Restaurant Manager performs and directs overall store management. Responsible for inventory, money control systems, food safety, product preparation, cleanliness, safety and security of the restaurant. Responsibilities: • Operates restaurant with the purpose of optimizing profits by controlling expenses and building sales volume. • Maintain high standards in Quality, Service, Cleanliness and Value (QSCV) at any time. • Review employee’s performance report from assistant manager/management trainee and supervisors in order recommendation of wages/promotion. • 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 • 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. • Review payroll/sales reports weekly and guide assistant managers, 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. • Responsible for the effective implementation of an energy conservation plan in restaurant. • Responsible for maintaining a high level of morale and group spirit within the restaurant. • To plan a systematic job rotation schedule for all full-time crew and long-term part timers.