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Job Description
- Participate in formulating and implementing the company’s business strategy.
- Formulate, implement, and evaluate operation strategies to achieve the company’s mission and objectives
- Directly plan, Supervise, coordinate, follow-up, evaluate and develop operation department’s activities, and staff.
- Maintains an accurate and up-to-date manpower plan of restaurant in close coordination with HR department.
- Develops the restaurants annual operating budget, and controls all profit and loss centers
- Create a Manual Operating of the dept.
- Oversee and manages all restaurants and makes final decisions on matters of importance
- Ensure maintaining customer satisfaction and execute actions to overcome any customer complains .
- Studying the analysis of sales and figures and working on the rise
- Ensures restaurant’s control procedures are in place in term of cash handling, and product security.
- Ensure a safe working environment to reduce the risk of injury and accidents through continual repair and maintenance of restaurants and equipment
- Ensure orientation and training of operation staff in coordination with HR department
- Communicate company’s objectives to all operation staff and ensure that operation objectives are achieved.
- Participate in product development in coordination with plant manager, marketing, quality, and financial department.
- Assumes other duties as assigned by General Manager.
Job Requirements
- Visionary and strategic oriented.
- Superior interpersonal abilities & capacity to get along with different characters.
- Problem solving.
- High reasoning ability.
- High communication and organization ability.
- Participative management style.
- Ability to establish credibility and trust.
- Result and people oriented