Outlet Manager

Oversee outlet’s daily operational business functions which covers the Front of House and Kitchen activities
- Responsible to drive daily, weekly and monthly sales performance as per the targets set by the Management
- Assist and analyse profitability statements provided by Management
- Manpower Planning for restaurant team and take charge of hiring, training, coaching and developing team members
- Ensure all reports required by HQ are to be prepared and submitted to HQ on time
- Plan and ensure outlet marketing/ promotion plans are implemented in full and on schedule to achieve sales target
- Continuously enhance restaurant performance through building sales, evaluating expenditures and pursuing cost-saving measures
- Plan the weekly/monthly work schedule for staff
- Responsible for maintaining a minimum average of 4.2 ratings across online platforms such as GoogleMyBusiness, GrabFood, FoodPanda and the equivalent
- Responsible for the outlet’s monthly inventory control and maintain an optimum stock level so as to meet the outlet’s needs. This includes liaising with the outlet’s kitchen team and central kitchen team on raw materials ordering and orderings with key suppliers
- Responsible to prepare a report for Management on cancellations of food delivery orders from the Company’s online sales platforms. Following that, you are required to verify that the Company received the revenue from the said cancellations—more specifically for incidences where it was the default of the food delivery rider or other factors
- Systematically train new hires to be familiar with the Company’s standard operating procedures (SOPs) and outlets’ operations
- Responsible to validate and sign off on the End of Day (EOD) sales report. In the event of any discrepancy, it is the responsibility of the Outlet Manager to investigate and identify the issue(s) in order for the financial reconciliation exercise to be carried out
- Track, record and quantify wastages that occurs in the outlet. This report is to be shared with the Management on a weekly basis
- Support the team by taking customers’ orders (including food delivery orders via designated terminal) and prepare drinks in strict compliance with the drinks SOPs and serve ready cooked food
- Manage, monitor and track invoices that the Company receives from suppliers. The team and you will be required to scan and save hardcopy invoices into designated Google Drive folders as directed by the Management
- Ensure that the filing of invoices is done timely and systematically (important for yearly financial audit)
- Ensure overall outlet cleanliness and hygiene levels are maintained at all times
- Ensure that all local and national health and food safety codes are maintained and company safety and security policies are followed
- Ensure that the outlet is operationally ready before operation hours and be responsible for day-end closing, where applicable
- Maintain good relationship with customers by fulfilling customers’ needs and handling customers’ complaints appropriately
- Responsible for cash management of cash drawer— ensure sufficient small change in cash drawer at all times, when designated cashier is not available
- Responsible to bank-in daily sales into Company’s nominated bank account, as per instructions set by the Management
- Ensure all operating standards of the entire outlet are adhered in respect of quality, service, cleanliness, safety and to prevent wastages
- Responsible to enforce registration of all staff meals ordered in outlet’s POS system
- Manage bookings/reservations, as and when required
- Report any potential Safety Hazard(s) to the Management
- Perform any other task required by the Management Team, as and when required

**Job Types**: Full-time, Permanent

**Salary**: Up to RM3,500.00 per month

**Benefits**:

- Meal allowance
- Meal provided
- Opportunities for promotion
- Professional development

Schedule:

- Afternoon shift
- Day shift
- Flexible hours

Supplemental pay types:

- Overtime pay
- Performance bonus

COVID-19 considerations:
COVID-19 considerations:

- All workstations have been provided with sanitisers
- All employees are required to wear a mask during operation hours
- All new employees are required to undergo Covid-19 test before starting work

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Restaurant management: 2 years (preferred)
- F&B: 5 years (preferred)