The Restaurant Management Team (RMT) has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention).
A RMT should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant.
Provide leadership and manage shifts in achieving company goals.
Manage the store team to provide customers with the highest quality products and excellent services.
Ensure that pre-rush preparations are done and restaurant is always ready to meet and exceed customer needs.
Management of store float, petty cash and sales money.
Participate in all local store marketing, training and cleaning activities.
Monitor and manage costs to ensure profitability.
Ensure safety, sanitation, and hygiene standards are all met.
Communicate effectively with restaurant team at all times.
To work shifts and during weekends/public holidays as required by the store operations.
Uphold all company policies and standards and perform other duties as assigned.
Degree or Diploma in any discipline.
At least 2 years' experience in F&B management and min 1 year as Manager in charge.
Good technical or SOP knowledge.
Proven of upholding operations and company standards.