Operations Manager
2 weeks ago
**$3800 - $4000**
**5 days work week**
**Location: Outram Park
- Ensure all food safety procedures are strictly adhered to according to sanitary regulations
- Work closely with management to meet revenue objectives
- Implement appropriate strategies to resolve adverse trends and improve sales
- Maintain safe working conditions
- Create and enforce company policies and procedures regarding the handling of property, products and
equipment
- Audit inventory levels to ensure product availability, and order products as necessary
- Train and supervise staff
- Pleases customers by providing a pleasant dining experience
- Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training,
assigning, scheduling, coaching, counselling, and disciplining employees; communicating job
expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing
compensation actions; and enforcing policies and procedures
- Achieves restaurant operational objectives by contributing information and recommendations to strategic
plans and reviews; preparing and completing action plans; implementing production, productivity, quality,
and customer-service standards; resolving problems; completing audits; identifying trends; determining
system improvements; and implementing change
- Meets restaurant financial objectives by forecasting requirements, preparing an annual budget,
scheduling expenditures, analysing variances, and initiating corrective actions
- Maintains ambiance by controlling lighting, background music, glassware, dinnerware, and utensil
quality and placement; and monitoring food presentation and service
- Places priority on coaching and developing others, continually coaching new and existing team
members to increase effectiveness by providing performance feedback to the team member
- Monitors staff performance to identify training needs and potential for growth
- Oversee the daily operations of the outlet for efficient operations
- Plan and assign daily workloads to team members
- Establish operational strategies to meet quality and customer service standards
- Organise regular meetings to discuss issues and updates
- Maintain the team consistency
**Requirements**:
- Diploma in Hospitality/Culinary Arts or relevant disciplines preferred
- 5 years in F&B management experience, minimum 3 year as Outlet / Restaurant Manager
- Leadership skill that translates to effective retention and progression of team members.
- Able to work under pressure independently
- Service oriented with an eye for details
- Strong computer skills and proficient in operations platforms
- Strong problem solving and decision making skills
- Leads to constantly improve the guest service experience and team performance
- Effective conflict management skills, respecting a diverse, multi-cultural environment
- Possess good interpersonal communication skills
- Able to collaborate with multiple stakeholders to achieve overall business success
EA LIC:19C0013 EA Reg: R2196393
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