General Manager

JOB RESPONSIBILITIES

1.0 Business Operation

Effectively manage the restaurant by ensuring the following:
1.1       Oversee the management of restaurants
1.2       Oversee the management of the kitchen operations
1.3       Oversee the management of catering operations
1.4       Communicate regularly with food and beverage staff and conduct effective staff briefings.
1.5       Provide a professional, advisory and supportive service to the Director to assist in meeting strategic goals.
1.6       Establish systems which monitor the achievement of departmental goals.
1.7       Ensure compliance with business operations and hospitality laws.
1.8       Develop quality management systems.
1.9       Manage the delivery of high-quality service to guests
1.10     Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the restaurant.
1.11     Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.

2.0 Sales and Marketing

2.1       Plan and execute annual marketing plan to achieve annual sales target:
            a. Product Planning
            b. Advertising and promotions on all marketing communication channels
            c. Pricing Strategy
            d. Place – Physical store and online sales stores.

2.2 Monthly sales target:
            a. Expected to achieve and maintain the current average monthly sales target of   Ringgit Malaysia of One Million only (RM1,000,000.00) as at November 2021.

3.0 Branding

3.1       Ensure that brand standards are upheld in the restaurants between staffs and all marketing communication channels.

3.2      Develop, documents and continuously improve SOPs for brand standards.

4.0 Annual Business Plan

4.1       Execute the annual business plan to achieve the company finance KPIs.
            a. Plan, monitor and review departmental KPIs
            b. Analyst food and beverage cost and menu prices.

4.2      Monitor and control the budget set in the annual business plan.

4.3      Review, report and adjust the annual business plan monthly and quarterly to the Board of Director.

4.4      Work with Director of Finance in the preparation and management of the Department's budget.

5.0 HR (with HR Department)

5.1       Determine staff's KPIs and ensure that performance review is conducted twice a year for all staff.

5.2      Review the compensation, benefits and development of all staff
            a. Conduct frequent food and beverages training for the staff
            b. Conduct new product training.

5.3      Handle disciplinary issues with care and protect the interest of the brands.

5.4      Manage staff within the restaurant organization structure, human resource and restaurant policies.

5.5       Works with Human Resources on manpower planning and management needs.

6.0To undertake ad-hoc duties & responsibilities as per instructed by Directors