Responsibilities: To oversee the day to day operations of the restaurants and also to take on the responsibilities of the Restaurants' operations. To ensure that service is carried out in line with standard operational basics. To maintain the outlet in a clean and tidy manner at all times. You are to have a working knowledge of the business plan for the restaurants. You are to ensure that the profit levels we have guaranteed our owners are achieved. You should also take note of the marketing section and action plan section. Planning is a fundamental function of a good manager. You should always be planning for the peaks and trough in business levels, annual leave of your team members, purchase of replacement items and promotions. You are to attend the morning briefing, bi-weekly restaurant meeting and the monthly F&B Meeting. You are to ensure all staff be fully aware of the use of the Micros computer system. You are to implement Standard Operational Audits - that is to ensure that the operational basics are being carried out. You are to immediately organise full training sessions for all staff to ensure standards are always met. You are required to produce a report after each month end outlining promotions undertaken, financial analysis of the outlets, training activities undertaken, staffing and plans for the following months and a full competitor analysis. To organise innovative promotions in both outlets so as to maximise revenue. Requirements: Willing to work long hours. Physically fit. Flexible and adaptable to different working locations. Computer knowledgeable. People and customer oriented. Motivator and self-starter. Team player. Displays initiative and creativity. Commitment to professional values.
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