Senior Restaurant Manager

1. Brand Building:

• Conduct various operational & compliance audits to ensure the assigned restaurants meet the Brand’s Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Company and the relevant regulatory requirements.
• Coach the Restaurant Managers of the assigned restaurants on critical restaurant systems that produce consistently high-level quality standards and ultimately achieve business results.
• Coach and monitor assigned restaurant management teams in ensuring timely and effective national market promotions are carried out to maximize sales potential.
• Ensures that there is an on-going local store marketing (LSM) plans to maximize sales potential within the community for each assigned restaurant by providing coaching and training from restaurant to restaurant.
• Coordinates implementation and execution of new products and processes consistently within the assigned restaurants.

2. Business Results:

• Require to accurately projects and controls all P&L line items and responsible for the overall financial & business performance of all assigned restaurants.
• Consults and is accountable for creating conducive work environment while working shoulder-to-shoulder with assigned restaurant management teams to accomplish business objectives.
• Work closely with Brand management team, head office support team and the restaurant management team by introducing and using all relevant informational, facilities and resources available (i.e. Benchmarking/analysis tools, service/product quality measurement, etc) to build business plan that optimize market potential.
• Execution of investment and reinvestment plans including opening of new restaurants, remodel, refurbishment, equipment purchase, etc.
• Review all assigned restaurants’ paperwork and statistical reports, conduct necessary analysis, and take appropriate actions for rectification/improvement.

3. People Management:

• Coach Restaurant Managers/Asst Restaurant Managers of the assigned restaurants in building employee’s commitment by demonstrating and reinforcing the leadership behaviours and work standards.
• Interview, conduct On Job Evaluation (OJE’s) and train Restaurant Managers/Asst Restaurant Managers on staffing needs and meeting their goals.
• Ensure all assigned restaurants are adequately staffed and take necessary actions to reduce staff turnover rates to maximize productivity and sales potential.
• Educate all assigned restaurant management teams on relevant statutory requirements, Company policies guidelines, HR practices/labour laws, security, and safety procedures.
• Work closely with head office Human Resource Department to develop, train, reward and recognize the results of all levels of restaurant team.
• Consult Restaurant Managers/Asst Restaurant Managers of the assigned restaurants on building employee commitment, increasing work satisfaction and pride with the Brand’s experience.
• Monitor, track, and motivate performance of Restaurant Managers/Asst Restaurant Managers of the assigned restaurants through proper appraisal review and feedback system.
• Ensure that individual development plans of the assigned restaurant are implemented and diversity staffing objectives are met.

4. Food Safety / Sanitation:

• Ensure all assigned restaurants comply with all food safety and sanitation requirements and practices as per company standard and statutory requirements.
• Ensure all assigned restaurants maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness, and sanitation.

5. Workplace Safety & Security:

• Ensures all assigned restaurants comply with all security procedures (cash deposits, staggered method of opening, closing, etc.).
• Ensure all assigned restaurants maintain the physical aspects of the restaurant appropriately, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.
• Ensure all assigned restaurants adhere to workplace safety & security policies procedures.

6. Others:

• Perform any other additional responsibilities as assigned by Deputy Operations Manager / Head of Operations.

Requirements:

i. Candidate must possess at least a ‘N’ or ‘O’ level, PMR/SPM qualification or equivalent.

ii. Able to communicate in English and maintain good relationship with diverse customers.

iii. A good team player to maintain good working relationship amongst staff in the Restaurant.

iv. Ability to engage in physical activities which requires long hours of standing during shift.

v. Pleasant, polite manner, neat and clean appearance.

vi. Self-discipline and self-motivated. Enjoys interacting with people and serving guests. Possess enthusiasm in learning and keen to get feedback for improvement.

vii. Always maintain high standard of personal hygiene, neatly attired.

viii. Possess enthusiasm in learning and keen to get feedback for improvement.

ix. Require to work on rotating shift basis which include weekends and public holidays.