The Restaurant Outlet Manager is responsible for overseeing daily operations of the restaurant, ensuring high service quality, maximizing sales performance, managing staff, and maintaining operational standards to achieve company targets.
2. KEY RESPONSIBILITIES
A. Operational Management
Ensure smooth daily operations of the restaurant.
Maintain cleanliness, hygiene, and safety compliance according to HACCP and company standards.
Monitor food quality, portion control, and freshness of ingredients.
Manage opening and closing procedures.
Oversee inventory control, stock ordering, receiving, and wastage management.
B. Staff Management
Supervise, train, schedule, and motivate staff to achieve performance goals.
Conduct staff briefing, training, and performance evaluations.
Ensure staff follow grooming standards, SOP, and service etiquette.
Handle staff attendance, discipline, and productivity.
C. Customer Service
Ensure excellent customer service and resolve customer complaints effectively.
Monitor service speed, table turnover, and customer satisfaction.
Build good relationships with customers, including regulars.
D. Financial & Sales Responsibilities
Monitor daily sales, prepare sales reports, and meet revenue targets.
Manage cash handling, cash float, and ensure accurate POS transactions.
Implement upselling strategies and promotions to increase sales.
Control costs including labor, food cost, and utilities.
E. Compliance & Standards
Ensure all staff comply with company SOPs, food hygiene, halal requirements (if applicable), and safety regulations.
Conduct regular inspections for equipment, kitchen cleanliness, and staff hygiene practices.
Coordinate with headquarters regarding audits and inspections.
3. QUALIFICATIONS & REQUIREMENTS
Minimum 1 years of experience in F&B operations, with at least 1 year in a supervisory/managerial role.
Strong leadership, communication, and problem-solving skills.
Knowledge of food safety, restaurant operations, and inventory control.
Ability to work under pressure, multitask, and handle fast-paced environments.
Proficient in POS systems, basic computer skills, and reporting.
Willing to work in shifts, weekends, and public holidays.
4. CORE COMPETENCIES
Leadership & Team Management
Customer Service Excellence
Operational Efficiency
Financial & Cost Control
Communication Skills
Problem Solving & Decision Making
Time Management
Attention to Detail