Restaurant Level Operations, Customer Service and Food Safety
•Be responsible for overall store operations
•Oversees staffing of kitchen, counter and dining area
•Interact with internal and external custoemrs to build positive relationship
•Maintain excellent level of QSC at any given period of time
•Maintain health, safety procedures and sanitation levels at any given period of time
•Monitor procedures of food preparations and presentations
•Increase customer visits by consistently providing excellent QSC
•Problem handling and coping with unexpected daily tasks
•Investigate and resolve complaints regarding food quality, service and cleanliness
•Work long hours that usually include evenings, holidays and weekdays

Restaurant Sales Achievement
•Achieve sales target
•Prepare in-store action plan for achieving sales target
•Effectively implement plans on ways how to improve sales performance
•Conduct local store marketing to achieve sales target.

People
•Lead, manage, develop and motivate restaurant team members to achieve sales
•Motivate staffs by recognizing good performance within the team
•Retain people and minimize turnover by addressing immediate concerns
•Effectively communicate and disseminate information to restaurant team member
•Train, coach and monitor team member to achieve good performance
•Supervise workers and plans staffs schedules and special holiday requests
•Direct staffs training programs, resolve problem
•Evaluate employees’ performance, keep good performers and improve challenge staffs
•Conduct performance of all managers.

Store Controllable/Finance Management
•Prepare daily/weekly and monthly reports
•Check and monitor the standard procedures in the store especially in the kitchen area
•Conduct spot checking on wastage logging and spoilage
•Spot checking of cashier standards
•Count and manage stocks properly
•Monitor working hours of staffs and keep track of overtime hours
•Double check security procedures both front and back of the house.

•Bachelor or Master degree in Management or equivalent
•4-5 years experience in hotel or restaurant operations (experience from Food & Beverage industry is preferable)
•Strong people management skills: leadership, coaching and delegation
•Strong planning and organizational skills
•Competent knowledge on hygiene and food safety
•Able to use touch-sensitive POS System
•Must be able to take direction and delegate responsibilities
•Able to work in a fast paced environment
•Able to work on weekends, and holidays
•Excellent customer service experience