PRINCIPAL ACCOUNTABILITIES:
- To manage the operational area in such a manner that customer satisfaction and budgeted profit margins are achieved and that a good company image is projected, thus ensuring continued growth.
- Ensure that the restaurant operated efficiently and effectively within the company’s fiscal and operational guidelines.
- Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives.
- To ensure maximum security in all areas under your control.
- To prepare and submit, on the required format, all information required for budgeting purposes, timeously and accurately.
- To provide effective leadership through professional man-management and encouragement of subordinates.
- To stay “close to the customer” and maintain effective communication with him at all times.
- To ensure that complaints or problems are actioned without delay and that effective follow-up action takes place to avoid a recurrence.
- To liaise with customers regarding special functions.
- To be fully aware of trends in the industry and make suggestions for improvement of the restaurant operations.
- Coordinating the entire operation of the restaurant during scheduled shifted.
- To ensure that hygiene standards comply with the company and statutory requirements.
- To maintain a high degree of interest in self-development. Displaying this by making suggestions for realistic improvement.
- Manage and responsible to drive the revenue target for the outlet.
- Manage the resource efficiency to meet the targeted customer delivery, engagement and satisfaction rate.
- Manage quality delivery and ensure consistency in service standard.
- Provide leadership and drive development of team and individual in order to be able to attract, motivate and retain employees with the objective to enhance employee readiness in meeting the expected performance level.
- Responsible to manage and execute all companywide policies and procedure in meeting its objectives.
- Manage and responsible for the overall maintenance and cleanliness of the outlet in accordance to the HACCP standards.
- Cultivate and drive embracement of the company’s values and culture at outlet level.
- As a team leader and always work as a team.
FOOD PREPARATION AND PRODUCTION:- Ensure that all menu items area made accordingly to recipe and presented in a Madam Kwan’s manner.
- Utilize food production and inventory tools available to support this responsibility.
- To organize and supervise all staff, ensuring that good value food is produced and served, achieving the correct profit margin.
- Maintain a working knowledge of all recipes, products and production procedures.
- Ensure established standards of food safety and sanitation are maintained.
STAFFINGAND BUILDING GREAT TEAMS:- Provide training and recognition to employees at all levels and maintain a team-oriented environment.
- To follow up and ensure that the agreed action and developmental plans identified at these appraisals are being effected.
- To ensure that subordinates are totally conversant with and implementing all company policies and procedures.
- To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained.
- To be aware of and respond the needs of your staff including induction, monitoring performance, coaching and ensuring that appropriate training is effected.
- To ensure that fair discipline is effected.
- To investigate and action the causes of staff grievances.
- Responsible and ensuring that all employees of the Company are aware of the problem of sexual harassment and their responsibilities with respect to preventing sexual harassment.
- To ensure that the most suitably qualified person is appointed in the event of a vacancy – wherever possible this should be an internal promotion.
- To attend training courses as required, such as HACCP courses (Kursus Pengendali Makanan, Awareness Training Program, Internal Audit Training) and others training courses as required.
- To draw up, in conjunction with the HR Manager, meaningful succession and career plans for all operation staff.
- To ensure that the company’s objectives relating to labour turnover is achieved or bettered.
- To ensure that duty rosters are complied, making certain that adequate numbers of experienced permanent and casual waiting staff will be on duty.
- To maintain high standards of morale and personal appearance of all staff.
- To recruit, interview and manage subordinates complying with company and statutory procedures.
- To hold regular meetings with all Heads of Department. To ensure that manning levels are correct and these are not exceeded without permission.
- To ensure that attendance registers are kept daily and that anyabsenteeism is reported to Human Resource Department without delay.
ADMINISTRATION & AUDITING:- Responsible for forecasting and generating restaurant annual budget. Maximize profit opportunities by developing realistic budgets.
- Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potential.
- Responsible to meet or exceed budgeted sales and profits goals.
- Responsible to maintain labour efficiency ratios to ensure guests service and cost effectiveness.
- Prepares and review a variety of records & reports; prepare paper work for training, performance appraisal / Job evaluation, leave requests, purchase documents.
- Oversee all restaurant administrative requirements including cash handling, completion of guest liability, property casualty, staff compensation reports, governmental compliance.
- Ensure all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner.
INVENTORY CONTROL:- To ensure that all stocks and supplies are timeously requested, correct stock levels maintained and stored under optimum conditions.
- To ensure regular stocktaking of all operating equipment at specified intervals.
- To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.
FIRE SAFETY & SECURITY PROCEDURE :
- To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.
- Ensure all safety and security systems and procedures are followed to ensure health & safety of employees and customers.
- To ensure the regular fire drills are held, evacuation procedures understood and effected.