Job Description

Requirements: Business Operations: 1. Work closely with top management in strategic planning of business segments to achieve business goals as well as Marketing Department to develop a business plan and product innovation to drive profits. 2. Responsible for overall operations including and not limited to revenue and cost management, people management, procurement management, customer service management, and central kitchen management. 3. Strategize service operations process to achieve service excellence. 4. Establish and maintain strategic business partner relationships (e.g. external vendors) 5. In charge of setting up of new outlet (e.g. stock arrangement, machines arrangement, and training management) 6. Identify and implement technology and procedures to improve work processes and uplift productivity level 7. Submit required reports to GM on time relating to attendance, end-of-month balance stock & COGS, budgeting, etc. 8. Oversee operation to ensure compliance with SOPs, safety regulations, implementation policies, and guidelines in the outlet. 9. Support licensee outlet in terms in all Restaurant & Management issue. People Management: 1. Develop manpower planning and budget on workforce requirement 2. Oversee all employee-related matters including but not limited to performance management, training and development, and compensation issue. 3. Motivate and lead the team members to meet organizational goals Adhering to Quality and Standards: 1. Manage compliance with F&B hygiene policies and procedures across all outlets and central kitchen. 2. Ensure full compliance with food and occupational safety regulations. 3. To conduct routine visits to the franchisees and monitor their compliance with company requirements and practices. Central Kitchen: 1. Liaison with chef and central kitchen crews to ensure the excellent condition of food production. 2. Manage central kitchen and oversee the menu development, support in product R&D 3. Manage central kitchen in terms of cost control, manpower, stock control, purchasing. 4. Plan, review, and execute inventory management, control, and make purchases and stock based on sales volume. Job Requirement: 1. Candidate must possess at least a Diploma or bachelor\xe2\x80\x99s degree in Food & Beverage Services 2. Management, Hospitality/Tourism/Hotel Management, or equivalent. Preferably age 45 and below 3. At least 5 years of working experience in the F&B industry 4. Working knowledge of various computer software programs (MS Office, restaurant management software (POS) 5. Enthusiastic and confident 6. Excellent communication and leadership skill (Able to converse in Mandarin will be a bonus as some of the staffs can understand basic English only) 7. Required to work on shifts, weekends, and public holidays 8. Own transport and willing to travel if required Benefit: EPF, SOCSO, EIS Transportation allowance Performance allowance Medical allowance
daTa& provides data-driven solutions which show the key metrics of a business; helping CEO\'s, entrepreneurs and senior level executives monitor the health of their business while helping them make better decisions quicker. Our solutions are customizable to meet the needs of key leaders which will help improve the business\' efficiency in everyday processes. Data& also enables senior level executives to understand the p.u.l.s.e of each employee, allowing them to foster a more engaging workspace and to help employees achieve their goals.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5