Job Details

Responsibilities

• Operates restaurant with the purpose of optimizing profits by controlling expenses and building sales volume.
• Maintain high standards in Quality, Service and Cleanliness at any time.
• Review employee’s performance report from Assistant Manager / Management Trainee and Supervisors in order recommendation of wages / promotion.
• Responsible for the training of all employees including Assistant Manager, Management Trainee and Supervisors with consultation of Training Manager.
• Check on inventory control, ordering and purchases of all stock items and store room organization.
• Check all management records, like order form, FIF2, daily Sales Report, Weekly Staff Schedule, Payroll Submission, Overtimes Claims, Shift Cashier Reports, Wastages and etc (Refer to Standard Operating Forms Manual).
• Review and approve all petty cash reimbursement below RM 250.00.
• Responsible for bank-in sales money.
• Monitor and supervise of all preparation work, the proper use and cleaning of equipment, storage of food items both cold and dry.
• Ensure the proper administration of employment, requesting and placing the advertisement, interviews, letter of employment, orientation, training, resignation etc. 
• Ensure timely submission of these reports.
• Review payroll / sales reports weekly and guide ARM, Supervisors in manpower planning.
• Responsible of maintaining food cost percentage by control wastages, spoilage, pilferage, and incorrect portioning.
• Periodically counsels and evaluate each employee regarding job performance.
• Direct the performance of equipment maintenance and repairs, maintenance of furniture fixtures, recommending replacement as and when necessary.
• Monitors the effectiveness of pest control contractor.
• Will not change standard operating procedures but can recommend the changes. This includes standard recipes and food presentation.
• Will select an Assistant in six months to assist and eventually take over all present duties as described.
• Will not change appointed suppliers without approval of owners.
• Responsible for the effective implementation of an energy conservation plan in restaurant.
• Will have authority to hire and dismiss crew as and when required.
• Delegate duties to shift supervisor as a development process but will maintain accountability.
• Responsible for maintaining a high level of moral and group spirit within the restaurant.
• To conduct monthly staff meeting and prepare minutes for follow up.
• To plan a systematic job rotation schedule for all full-time crew and long term part timers.
• Ensure that all training materials have been maintained and updated by Assistant Managers, Management Trainee and Supervisors.
• Monitor the progress of Restaurant Training sessions.
• Monitor the effectiveness of ARM’s, Management Trainee, Supervisors and Crew Leaders.
• Oversee continuously the promotion programs by checking the records, report and to review feedback to Head Office about customers viewpoint on any promotions.
• Ensure that duty shift manager conducts daily briefing to staff.