Food Outlet Manager

Description

Oversee daily operations of the restaurant outlets, manage staff, drive sales, control costs, maintain quality standards, and ensure safety and hygiene compliance. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Develop a positive work environment and achieve business objectives in QSC, sales, people, and profits - Monitor and optimize costs including food, beverage, supplies, utilities, and labor - Analyze P&L and customer feedback to identify opportunities and develop business plans - Develop recruitment and training plans to ensure adequate and productive staffing - Support store promotions and suggestive selling to increase sales and average check - Manage customer complaints professionally and timely - Conduct cash audits, food safety, and QSC audits; implement action plans as needed - Ensure proper storage and usage of food products based on FIFO/FEFO guidelines - Maintain cleanliness and store image; ensure equipment and fixtures are in good condition - Plan, recruit, schedule, and train staff to maximize sales potential and reduce turnover - Conduct performance appraisals and implement development plans for staff - Review sales projections, prepare weekly schedules, and manage operational efficiency - Perform opening and closing shifts as required - Execute administrative tasks including daily sales deposits, stock ordering, inventory, and petty cash

Qualifications and Requirements

- Nitec/Diploma in Food & Beverage Services Management or equivalent - Minimum 2 years of outlet managerial experience - Preferably experienced in both front and back of house operations

Working Condition

Working hours

Full-Time (may include weekends and public holidays)