Qualifications
- College Graduate -BS Hotel Restaurant Management, Business Administration related course
- Excellent communication skills
- Sufficient experience in the same field / position for at least 2 years
- Highly organized and experienced on handling multiple store branches
- With Leadership skills and Problem solving skills
- Can work under pressure and with less supervision
- Foster positive employee relations and customer-oriented service minded.
- Flexible working in longer shifts
- Well-versed in food safety and sanitation.
Duties and Responsibilities
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Review financial statements of restaurant assigned, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement of specific restaurant assigned.
• Ensure that in the all assigned restaurants - policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Collaborate with Kitchen and Dining Supervisor to investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure that the Kitchen Supervisor is performing to coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Provide leadership and coaching to Kitchen Supervisors and Dining Supervisor in the areas of coaching, and motivating employees in order to achieve goals and objectives with the support of HRBP and Talent Management Specialist.
• Conduct field visits to all assigned restaurants as necessary to assist with operational items, continuous improvement, and further develop best practices that drive sales and profit.
• Be knowledgeable of restaurant policies regarding personnel with the support of HRBP
• Assess staffing needs and recruit staff in collaboration with HR – Talent Acquisition Specialist.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.