- Woodlands North Region (Singapore) Singapore
Kerja Sepenuh Masa RESTAURANT MANAGER, Gaji tinggi SGD 6,800 di MJ FNB PTE. LTD. North Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Core Responsibilities
1. Financial Performance & P&L Ownership
Sales Maximization:
Developing business strategies to increase table turnover, average check size, and repeat customer rates.
Cost Controls:
Managing prime costs by tracking the cost of goods sold (COGS) and optimizing labor costs against revenue fluctuations.
Budgeting & Reporting:
Reviewing daily, weekly, and monthly Profit & Loss (P&L) statements to report operational performance to owners or corporate headquarters.
2. HR Management & Talent Pipeline
Recruitment:
Interviewing, hiring, and onboarding service crew, baristas, supervisors, and kitchen staff.
Retention & Culture:
Fostering a positive work environment to lower high industry turnover rates; managing staff grievances and disciplinary actions.
Succession Planning:
Identifying high-performing supervisors and coaching them for future leadership roles.
3. Compliance, Safety & Audits
Regulatory Compliance:
Ensuring the outlet adheres strictly to local licensing regulations, public health standards (e.g., SFA guidelines), and liquor licenses.
Vendor & Contract Management:
Negotiating contracts with food suppliers, waste management, and maintenance contractors.
Facility Maintenance:
Coordinating repairs for structural or heavy equipment failures (e.g., HVAC system, commercial exhaust hoods, walk-in chillers).
4. Brand & Customer Experience Strategy
Marketing Collaboration:
Implementing local store marketing, promotional campaigns, and seasonal menu changes alongside marketing teams.
Reputation Management:
Monitoring and responding to online customer reviews (e.g., Google, TripAdvisor) and resolving high-level escalations.
1. Financial Performance & P&L Ownership
Sales Maximization:
Developing business strategies to increase table turnover, average check size, and repeat customer rates.
Cost Controls:
Managing prime costs by tracking the cost of goods sold (COGS) and optimizing labor costs against revenue fluctuations.
Budgeting & Reporting:
Reviewing daily, weekly, and monthly Profit & Loss (P&L) statements to report operational performance to owners or corporate headquarters.
2. HR Management & Talent Pipeline
Recruitment:
Interviewing, hiring, and onboarding service crew, baristas, supervisors, and kitchen staff.
Retention & Culture:
Fostering a positive work environment to lower high industry turnover rates; managing staff grievances and disciplinary actions.
Succession Planning:
Identifying high-performing supervisors and coaching them for future leadership roles.
3. Compliance, Safety & Audits
Regulatory Compliance:
Ensuring the outlet adheres strictly to local licensing regulations, public health standards (e.g., SFA guidelines), and liquor licenses.
Vendor & Contract Management:
Negotiating contracts with food suppliers, waste management, and maintenance contractors.
Facility Maintenance:
Coordinating repairs for structural or heavy equipment failures (e.g., HVAC system, commercial exhaust hoods, walk-in chillers).
4. Brand & Customer Experience Strategy
Marketing Collaboration:
Implementing local store marketing, promotional campaigns, and seasonal menu changes alongside marketing teams.
Reputation Management:
Monitoring and responding to online customer reviews (e.g., Google, TripAdvisor) and resolving high-level escalations.
Peringatan Penting
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