Kerja Sepenuh Masa Restaurant Manager, Gaji tinggi MYR 15,000 di Bottega Mediterranea Selangor - Maukerja

Job Summary

To function as the Business Manager and a Marketing Specialist for the Outlet, to ensure that the outlet operate successfully, in accordance with the standard of the hotel and are individually profitable.

Key Responsibilities

• Administration

Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Restaurant Actions have been implemented where appropriate.

Conducts regular divisional communications meetings and ensure that FOH briefings and meetings are effective and conducted as necessary.

• Customer Service

Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

Ensures that the outlet is operated in line with maximizing profit while delivering on the brand promise.

Achieves the monthly and annual personal target and the outlet’s revenue.

Assists in the preparation of the Annual Business Plan for Food and Beverage.

Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate.

Ensures that all restaurant, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information

Assists in the inventory management and ongoing maintenance of Outlet operating equipment and other assets.

Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

• Marketing

Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan as per the location and guest’s demand.

Evaluates local, national and international market trends, vendors and other restaurant operations constantly to make sure that the restaurant operations remain competitive and cutting edge.

Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.

• Operational

Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan as per the location and guest’s demand.

Evaluates local, national and international market trends, vendors and other restaurant operations constantly to make sure that the restaurant operations remain competitive and cutting edge.

Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.

• Personnel

Oversees and assists in the recruitment and selection of all FOH employees. Adheres to company guidelines when recruiting and uses a competency-based approach to selecting employees.

Oversees the punctuality and appearance of all FOH employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

Conducts annual Performance Development Discussions with employees and to support them in their professional development goals.

Plans and implements effective training programmers for employees.

Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.

Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

Supports the implementation of staff philosophy, demonstrating and reinforcing Values and Culture Characteristics.

Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.

Ensures that employees follow all company rules, policies and regulations relating to fire and hazard safety, and security.

• Others Duties

Is knowledgeable in statutory legislation in employee and industrial relations.

Exercises responsible management and behavior at all times and positively representing the management team.

Understands and strictly adheres to Rules and Regulations and the company policies concerning fire, hygiene, health and safety.

Ensures high standards of personal presentation and grooming.

Maintains strong, professional relationships with relevant representatives from competitor, business partners and other organizations.

Attends training sessions and meetings as and when required.

Carries out any other reasonable duties and responsibilities as assigned.

• Requirements

Diploma or Bachelor’s Degree in Hospitality Management, Business Administration, Food & Beverage Management, or related field preferred.

Minimum 3 to 5 years of experience in F&B, hospitality, or restaurant operations.

Experience in F&B, retail, or multi-outlet business environment is preferred.

Proficient in eat365, woocommerse,7room and Eber will be an added advantage.

Strong leadership and people management skills.

Able to work shifts, weekends, and public holidays.

Required to actively manage outlet front of house operations during business hours.

Pay: RM4,250.00 - RM15,000.00 per month

Work Location: In person