Restaurant Operation Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES • Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand. • Work with chefs and other personnel to plan menus that are flavorful and popular with customers. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • He/she is to implement all standardized procedures, rules and regulations systematically in order to be in line with company standards and policies • Ensure proper working condition of all outlet equipment and prepare equipment defect list • Safe-keep company properties • Ensure proper daily sales deposit • Ensure outlet cleanliness upkeep according to NEA requirement • Investigate and resolve complaints concerning food quality and service. • Prepare checks that itemise and total meal costs using the Point of Sales system. • Perform other duties as assigned by management. REQUIREMENTS • Minimum Diploma or equivalent with at least 4 – 6 years of related experience • Strong communication, interpersonal and management skills • Energetic, positive-minded individual • Able to work independently and in a team