Outlet P&L Performance: Ensure achievement of key performance indicators (KPIs) in P&L, including profit margins, food cost, beverage cost, and labor cost.
Forecast and communicate monthly, weekly, and daily sales targets to staff.
Verify accuracy of products received from suppliers and ensure correct invoicing.
Record accurate details of items transferred out of the outlet using a costing calculator.
Timely submission of invoices, service notes, and petty cash receipts to the finance department.
Effective management and tracking of petty cash.
Conduct weekly and monthly inventory checks.
Conduct Opening/Closing Manager Walkthrough, ensuring staff adherence to checklists.
Oversee daily ordering for kitchen and floor based on schedules and par levels.
Monitor daily kitchen prep, ensuring adherence to prep list par levels and recipe cards.
Enforce compliance with service standards and SOPs, conducting regular restaurant walkthroughs.
Replenish smallware monthly based on set par levels.
Ensure adherence to monthly maintenance schedules and prompt fixing of damaged
equipment/infrastructure.
Diligently recruit staff according to par levels.
Enforce cleaning duties roster and plan weekly staff schedules.
Update Daily Insta Stories and plan and execute monthly marketing endeavors as per outlet Dashboards
guidelines.
Brief new staff about the Employee Handbook and OFG Culture and Code of Conduct.
Conduct daily briefings/training in the kitchen and on the floor.
Organize weekly meetings for all staff and perform weekly management meetings.
Maintain communication through daily logs, relevant WhatsApp groups, and communication tools.
Ensure correct cash handling procedures, packing, and sending to the finance department.
Diploma or degree in a relevant field.
Minimum 5 years of relevant working experience in restaurant/food service management.
Age: Less than 40 years old.
Strong understanding and adherence to Standard Operating Procedures (SOPs).
Confidence : Candidates should project confidence in decision-making and leadership.
This helps in gaining the respect and trust of the team.
Time Management : Juggling various tasks and responsibilities requires effective time
management. Prioritizing tasks and delegating when necessary are key skills.
Detail-Oriented : Paying attention to details ensures that all aspects of the restaurant, from service to cleanliness, meet high standards.
Customer-Focused : Prioritizing customer satisfaction is crucial. Candidates should be
approachable and responsive to customer feedback.
Problem-Solving : Addressing customer concerns and resolving issues promptly is important for maintaining a positive reputation.
Collaborative : Working well with others is essential. Candidates should be a team player,
fostering a collaborative atmosphere among staff.
Job Types: Full-time, Permanent
Pay: RM5,
- 00 per month
Benefits: - Opportunities for promotion
Professional development
Schedule:
Application Question(s):- How many years have you had in Managing under the F&B Industry
What are your current and expected salary
( C - RMXX, E - RMXX )
- Do you have notice period When will you be able to start
Experience:
- Retail management F&B: 5 years (Required)
Costing and Profit Margins: 1 year (Required)
Brand Marketing: 1 year (Required)
