Area Operations Manager - Restaurant

• Responsible for overall operational, financial and management with strong hospitality experience to ensure the reputation of the company is maintained at the highest level.
  
• Coordinating work and schedules.
  
• To develop working relationships with front and back of restaurant staff.
  
• Constantly seek customer feedback and opportunities to develop high – quality service in the outlets.
  
• Making sure outlets have sufficient staff by managing their rosters and leave effectively.
  
• Provide on-job coaching and guidance to team members, managing their performance to ensure a smooth operation.
  
• Arrange for timely and detailed briefing sessions for downward communication of product/service changes and for sharing of learning from service recovery actions of the recent past.
  
• Establishes restaurant business plan by surveying restaurant demand, conferring with people in the community, identifying and evaluating competitors, preparing financial, marketing and sales projections and estimates.
  
• Regularly review product quality and research new vendors.
  
• Appraise staff performance and provide feedback to improve productivity
  
• Estimate future needs for goods, kitchen utensils and cleaning products
  
• Ensure compliance with sanitation and safety regulations.
  
• Manage restaurant’s good image and suggest ways to improve it.
  
• Control operational costs and identify measures to cut waste.
  
• Create detailed reports on weekly, monthly and annual revenues and expenses.
  
• Promote the brand in the local community through word-of-mouth and restaurant events.
  
• Recommend ways to reach a broader audience (e.g. discounts and social media)
  
• Overlook and supervise opening and closing FIFO.
  
• Assign tasks/responsibilities to Restaurant Manager and Supervisor and follow up on completion.
  
• Liaise with marketing team for brand level /delivery portal promotional activities to drive sales revenue.
  
• Monitor outlet general expenses and consumables. Make sure to keep below 2% of monthly sales.
  
• Handle Vendor Management
  

Requirements

• Proven work experience in Fine dine in as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
  
• Proven customer service experience as a manager
  
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
  
• Familiarity with restaurant management software, like Open Table and Peach Works
  
• Strong leadership, motivational and people skills
  
• Acute financial management skills
  
• BSc degree in Business Administration; hospitality management or culinary schooling is a plus