Operates restaurant with the purpose of optimizing profits by controlling expenses and building sales volume.
Maintain high standards in Quality, Service, Cleanliness and Value (QSCV) at any time.
Check on inventory control, ordering and purchases of all stock items and store room organization.
Check all management records, like Order Form, FIF2, Daily Sales Report, Weekly Staff Schedule, Payroll Submission, Overtimes Claims, Shift Cashier Reports, Wastages and etc (Refer to Standard Operating Forms Manual).
Responsible for bank-in sales money.
Monitor and supervise of all preparation work, the proper use and cleaning of equipment, storage of food items both cold and dry.
Ensure the proper administration of employment, requesting and placing the advertisement, interviews, letter of employment, orientation, training, resignation and etc. Ensure timely submission of these reports.
Review payroll/sales reports weekly and guide assistant managers, supervisors in manpower planning.
Responsible of maintaining food cost percentage by control wastages, spoilage, pilferage and incorrect portioning.
To conduct monthly staff meeting and prepare minutes for follow up.
To plan a systematic job rotation schedule for all full time crew and long term part timers.
Ensure that duty shift manager conducts daily briefing to staff
Job Requirements
Proven experience as a restaurant manager or in a similar role.
A Degree Holder or Diploma Holder with relevant experiences. Bachelor's degree holder in Hospitality, Business Management, or a related field will be an added advantage.
Can speak in English and Bahasa Malaysia
Strong leadership and organizational abilities.
Strong problem-solving skills and the ability to handle challenging situations.
Competent to ensure high standards of food quality, service, cleanliness, and safety (QSCS).
Familiar with point-of-sale (POS) systems and other restaurant management software.
Skill in managing inventory, ordering supplies, and controlling stock levels.
