Job Purpose:
The role will be responsible for the
overall outlet operations and to deliver the P&L for the respective outlet
in absence of or assist Restaurant Manager. The incumbent will be responsible
to drive operational excellence in meeting the targeted delivery of quality and
standard to the customers and managing the resources at the optimal level
defined.
Principal Accountabilities
- 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.
- Oversee restaurant administrative requirements
including cash handling, completion of guest liability, property casualty,
staff issues, and governmental compliance.
- 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 maximum
security in all areas under your control.
- To
liaise with customers regarding special functions.
- To
ensure that restaurant and VIP rooms area clean and well maintained, that table
appointments, including flower arrangement are impeccable.
- To
ensure that once a booking is confirmed, all details and requirements are
notes, using a check list so that nothing is forgotten.
- 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 duty rosters are complied, making certain that adequate numbers of
experienced permanent and casual waiting staff will be on duty.
- To
ensure that each staff member has a meaningful job description and know what is
expected of him/her.
- To
maintain high standards of morale and personal appearance of all staff.
- To
maintain a high degree of interest in self-development. Displaying this by
making suggestions for realistic improvement.
- To
ensure that attendance registers are kept daily and that any absenteeism is
reported to Human Resource Department without delay.
- To
ensure that hygiene standards comply with the company and statutory
requirements.
- As
a team leader and always work as a team.
HYGIENE /
SANITATION / UNIFORMS
- ·
To
ensure that all staffs are correctly and smartly at all times.
- ·
Ensuring
that all staff adhere to the company’s uniform standards.
STAFFING
- To
recruit, interview and manager subordinates complying with company and
statutory procedures.
- To
ensure that fair discipline is effected.
- To
investigate and action the causes of staff grievances.
- To
ensure fair and equitable discipline, yet complying with company and statutory
procedures.
- 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
hold regular job evaluation / performance appraisals with all senior staff,
identifying areas for development and training needs and ensuring that this
training is effected.
- To
hold regular On-the-job Training sessions to ensure that staff can perform
their duties correctly.
- 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
hold regular meetings with all Heads of Department. To ensure that manning
levels are correct and these are not exceeded without permission.
- To
ensure effective communication by attending meetings as required and holding
staff meetings on a regular basis to impart information.
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.
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.
STATUTORY
REQUIREMENT
- To
be fully conversant with all statutory requirements regarding a food and
beverage operation that all licenses, including special licenses, are timeously
applied for and that the conditions affecting the issues of a liquor license
are not jeopardized.
- Ensuring
the implementation and maintenance of legislation, company standards and
procedures.
OTHERS
- Any
other responsibilities that assigned by superior.