Lead Restaurant Managers and ensure smooth day-to-day operations across all assigned units.
Execute and ensure compliance with company policies and operational SOPs within all restaurants.
Run regular store audits to ensure operational excellence and compliance.
Ensure hygiene standards are maintained and health clearance certificates for team members are renewed on time.
Lead teams to meet HACCP, ISO, food safety, and internal standards and procedures.
Ensure adequate inventory levels and effective stock control across outlets.
Provide inputs into short-, medium-, and long-term strategic planning by monitoring industry trends and business dynamics.
Develop new business streams and support expansion initiatives.
Lead new restaurant openings for assigned brands in coordination with internal and external stakeholders.
Assist in supplier selection and evaluation for new raw materials.
Negotiate pricing with suppliers to optimize gross margins while maintaining quality standards.
Ensure sales blitz initiatives and marketing activities are executed periodically to enhance brand visibility and drive sales.
Act as the key liaison between corporate management and unit-level teams.
Control headcount across all points of sale in line with approved manpower budgets.
Oversee workforce planning, annual leave planning, and coordinate with relevant teams for RP renewals, accommodation, flights, and related employee logistics.
Ensure effective onboarding and induction of new employees in coordination with HR.
Ensure succession planning for direct reports in cooperation with HR.
Conduct performance evaluations, mid-year reviews, annual appraisals, and objective setting.
Provide coaching, counseling, and disciplinary actions in alignment with internal performance management processes.
Define training needs and divisional training plans in coordination with L&D, ensuring timely upskilling of teams.
Recommend hiring, promotion, and termination decisions as required.
Ensure proper execution of brand service standards and food quality standards across all outlets.
Ensure menu revisions are aligned with approved brand standards and guidelines.
Maintain and enhance brand image by strictly adhering to brand principles.
Ensure implementation of a robust service recovery procedure across all units.
Review VVIP customer reservations and experiences, ensuring brand service standards and guest satisfaction are met.
Qualifications
A minimum of 5 years of experience with premium restaurant brands, preferably in a leadership or management role.
Demonstrated experience in leading and managing teams of more than 25 employees.
Proven expertise in overseeing multiple brands or hospitality concepts, with a strong understanding of operational standards and brand management.