Responsibilities (Manager)
-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.