Restaurant Management Team (RMT)

SUMMARY

  • 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.

 

RESPONSIBILITIES

  • 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.

 

QUALIFICATIONS

  • 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.