Key Responsibilities

• Lead outlets effectively to meet performance targets. Address issues promptly and effectively and ensure manpower needs are managed.

• Prepare performance reports (daily, weekly and monthly) and review the performance of the outlets with focus on sales and food safety. Take appropriate action and provide support to ensure targets are met.

• Work closely with the support functions to address manpower, logistics, finance and administrative issues.

• Conduct ROR (Review of Operations Risks) on food safety, SOPs, product quality, and health risks to ensure compliance with required standards.

• Verifications of outlet requisitions which include stocktake report, petty cash, claim, payroll, hiring of part-time.

Requirements

• Good interaction skills and the ability to communicate effectively with people at all levels.

• Passionate and result-driven individual who is always keen on improving team’s performance and aligns with Corporate Office’s objectives.

• Hands-on, broad operation experience in local or international food service industry.

• Has the experience and exposure to deliver Key Result Areas (KRAs).

• Ability to coach and motivate team members.

• Holds a degree in Hotel Management or its equivalent with 5 years of experience in operations management in F&B or food service industry.

• Demonstrate leadership in managing teams that are geographically located and are sales/achievement driven.