Area Operations Manager - Restaurant

• Responsible for overall operational, financial and management with strong hospitality experience to ensure the reputation of the company is maintained at the highest level.

• Coordinating work and schedules.

• To develop working relationships with front and back of restaurant staff.

• Constantly seek customer feedback and opportunities to develop high – quality service in the outlets.

• Making sure outlets have sufficient staff by managing their rosters and leave effectively.

• Provide on-job coaching and guidance to team members, managing their performance to ensure a smooth operation.

• Arrange for timely and detailed briefing sessions for downward communication of product/service changes and for sharing of learning from service recovery actions of the recent past.

• Establishes restaurant business plan by surveying restaurant demand, conferring with people in the community, identifying and evaluating competitors, preparing financial, marketing and sales projections and estimates.

• Regularly review product quality and research new vendors.

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations.

• Manage restaurant’s good image and suggest ways to improve it.

• Control operational costs and identify measures to cut waste.

• Create detailed reports on weekly, monthly and annual revenues and expenses.

• Promote the brand in the local community through word-of-mouth and restaurant events.

• Recommend ways to reach a broader audience (e.g. discounts and social media)

• Overlook and supervise opening and closing FIFO.

• Assign tasks/responsibilities to Restaurant Manager and Supervisor and follow up on completion.

• Liaise with marketing team for brand level /delivery portal promotional activities to drive sales revenue.

• Monitor outlet general expenses and consumables. Make sure to keep below 2% of monthly sales.

• Handle Vendor Management

• Proven work experience in Fine dine in as a Restaurant Manager, Restaurant General Manager,

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like Open Table and Peach Works

• Strong leadership, motivational and people skills

• Acute financial management skills

• BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Careers International