OUTLET ASSISTANT MANAGER / MANAGER

We are seeking a proactive and highly hands-on Outlet Manager to lead our quick-service operations and drive ahigh-performance culture. We need a decisive leader who is highly proficient in Excel and unafraid to challenge the status quo, address subpar performance, and strictly enforce standards. Roles & Responsibilities • Proactive Leadership & Culture: Lead a shift toward a disciplined culture by being present on the floor. Identify and eliminate "bad habits" proactively, address attitude issues immediately, and hold the team accountable. Must be comfortable having difficult conversations and enforcing discipline to maintain standards. • Hands-on Operational Excellence: Lead by example during peak periods. Ensure 100% team compliance in food assembly, grooming, and punctuality through direct supervision and enforcement of Standard Operating Procedures (SOPs). • Data-Driven Inventory & Cost Control: Take full ownership of inventory management. Conduct regular stocktakes, manage supplier orders, and must use Excel to track wastage, analyze trends, and ensure strict portion control to meet COGS targets. • Advanced Roster & Manpower Planning: Design and manage efficient duty rosters on a 6-day work week cycle. Use Excel to optimize manpower against peak-hour demand while maintaining lean labour costs and MOM compliance. • HR Collaboration: Work closely with the HR Department on recruitment, disciplinary actions, and staff performance appraisals. Ensure all outlet documentation and administrative records are accurate and submitted on time. • Compliance: Maintain cleanliness and ensure 100% compliance with SFA/NEA food safety and hygiene regulations. Requirements • Minimum 5 years of relevant managerial experience specifically within Quick Service or high-volume casual dining. • Must be proficient in Microsoft Office particularly in Excel for data tracking, roster planning, and reporting. • Advantageous to have prior experience or familiarity with Infotech HRIS. • A proven track record of managing difficult team dynamics through firm and direct communication. Not afraid to "offend" or challenge staff to maintain high standards. • Operational needs include weekends and holidays; working patterns can be discussed during the interview. • Possess a valid Food Hygiene certificate.