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Job Description & How to Apply Below
- Lead Restaurant Managers and ensure smooth day-to-day operations across all assigned units.
- Execute and ensure compliance with company policies and operational SOPs within all restaurants.
- Run regular store audits to ensure operational excellence and compliance.
- Ensure hygiene standards are maintained and health clearance certificates for team members are renewed on time.
- Lead teams to meet HACCP, ISO, food safety, and internal standards and procedures.
- Ensure adequate inventory levels and effective stock control across outlets.
- Provide inputs into short-, medium-, and long-term strategic planning by monitoring industry trends and business dynamics.
- Develop new business streams and support expansion initiatives.
- Lead new restaurant openings for assigned brands in coordination with internal and external stakeholders.
- Assist in supplier selection and evaluation for new raw materials.
- Negotiate pricing with suppliers to optimize gross margins while maintaining quality standards.
- Ensure sales blitz initiatives and marketing activities are executed periodically to enhance brand visibility and drive sales.
- Act as the key liaison between corporate management and unit-level teams.
- Control headcount across all points of sale in line with approved manpower budgets.
- Oversee workforce planning, annual leave planning, and coordinate with relevant teams for RP renewals, accommodation, flights, and related employee logistics.
- Ensure effective onboarding and induction of new employees in coordination with HR.
- Ensure succession planning for direct reports in cooperation with HR.
- Conduct performance evaluations, mid-year reviews, annual appraisals, and objective setting.
- Provide coaching, counseling, and disciplinary actions in alignment with internal performance management processes.
- Define training needs and divisional training plans in coordination with L&D, ensuring timely upskilling of teams.
- Recommend hiring, promotion, and termination decisions as required.
- Ensure proper execution of brand service standards and food quality standards across all outlets.
- Ensure menu revisions are aligned with approved brand standards and guidelines.
- Maintain and enhance brand image by strictly adhering to brand principles.
- Ensure implementation of a robust service recovery procedure across all units.
- Review VVIP customer reservations and experiences, ensuring brand service standards and guest satisfaction are met.
- A minimum of 5 years of experience with premium restaurant brands, preferably in a leadership or management role.
- Demonstrated experience in leading and managing teams of more than 25 employees.
- Proven expertise in overseeing multiple brands or hospitality concepts, with a strong understanding of operational standards and brand management.
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