Job Title
OPERATION MANAGER
The Operation Manager manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.
Job Description & Requirements
- Manage, oversee daily operations and ensure compliance with operations standards and procedures
- Plan and develop business strategy
- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
- Ability to recruit and hire a team who can carry out the operations work properly
- Work with outlet managers to ensure that outlets achieve high productivity
- Undertake sound financial management to ensure stores are profitable and stay within budget while maintaining efficient overheads and high service standards
- Manage multiple outlets, lead teams to ensure that all outlets are being operated efficiently and effectively
- Aid the management team in setting up of new outlets including identification of location, conceptualization, business feasibility studies, procurement, hiring as well as setting up of operational systems including POS, reservation systems, etc, and SOPs
- Set standards and objectives for different stores and departments
- Approval of payroll for outlet before sending to HR department for salary processing
- Manage food cost & manpower cost
- Conduct pre-operational and regular checks of the kitchen
- Check inventory and order stock when necessary
- Maintain a sanitary environment at the kitchen area
- Ensure food served is consistent and of high quality
- Develop, monitor and schedule OJT’s in compliance with HR policies and procedures for newly hired full-timer or part-timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
- Able to travel to Sentosa
- 6 days work per week
- Handle Multiple restaurant location
SKILLS REQUIRED:
- 10 years of experience as an Area Manager position
- 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
- Strong in Digital Marketing
- Up to date with food and beverages trends and best practices
- Menu Creation – plan menu and develop new dishes to ensure the variation & quality of food
- Ability to manage personnel and meet financial targets
- Guest-oriented and service-minded
- Masters in Hospitality Management and above in food service management or related field.
- Must be all-rounded from serving to cooking & mixing of alcoholic drinks Preferbly an all rounded manager with cocktail mixologist.
Please send your resume to: groupasiatandem@gmail.com stating the position you are applying for.