Job Description

Should be able to run one or more outlets independently.
Day-to-day operations including full restaurant operations
End-to-end of hospitality management & develop service quality & hygiene factors.
Set projected sales and business financial module with details budget.
Achieve the target of top level i.e., sales and fulfill bottom level i.e., profit of the outlets.
Business development and Profit & Loss accountability of the outlet.
Develop follow-up Inventory Management System.
Develop Standard Operating Procedures (SOP) to run the BFC in an international standard.
Increase outlet net profit by reducing the cost & by increasing the efficiency level& corporate sales.
Manage of cost of goods sold (COGS) & check all petty cash expenses.
Menu re-engineering, where BFC can introduce a cost-effective menu & fulfill customer needs & wants.
Maintain the consistency of the quality of the foods.
Conduct training newly joined employees.
Maintain Reporting, Disciplining, Attendance, Roster & Leave related issues.
Train and motivate team on customer service function.
Look after training, counseling, learning & development issues of team members.
Follow-up Daily, Weekly, Monthly Projected Sales vs. Actual Sales.
Look after the security issues and supply chain management of the outlets.
Should be capable to plan & execute supply chain management of the outlet.

Restaurant Manager

Summary