Job Responsibilities

• Lead, inspire and work collaboratively with the assigned restaurant Executive Chefs and Restaurant Managers to deliver set business goals and services standards.
• Establishes the assigned restaurant(s)business strategy and yearly budget plans for COO approval.
• Monitors and analyses all operating expenses for the assigned restaurant(s) and to ensure efficient financial management to deliver set revenue and profit targets.
• Responsible for managing food costs, upholding menu standards, and controlling inventory for the assigned restaurant(s).
• Work closely with the VP-Culinary and assigned restaurant Executive Chef(s) in reviewing and enhancing menu offering from time to time to ensure continuous improvement and variety.
• Collaborates with purchasing partners, operations and legal representatives to develop vendor agreements as needed.
• Strives to achieve best in industry reputation and dining experience for all assigned restaurant(s)
• You will provide leadership guidance and be involved with all of a full-service restaurant establishments' day-to-day functions, including team management, guest interactions, office administration duties, vendor communications, and operating expenses.
• Oversee the management of team members and may address issues that lower levels of management are unable to resolve.
• Develop and constantly review all Standard Operating Policies & Procedures in relation to F&B Operations and ensure all Management team members are competently trained.
• Ensure that operational standards are met in regards to sanitation codes, food safety regulations, food storage, operating licenses and loss prevention.
• Recommend, review and approve all marketing plans & activities for all assigned restaurants to drive restaurant traffic and generate incremental revenue in collaboration with the Marketing Director.
• Provide guidance on property maintenance and upkeep of assigned restaurant(s) and public area.
• Ensures best practices are shared and maximized across all restaurant(s).
• Consolidates and Reports all business performance indicators on a monthly, quarterly and yearly basis to the COO and make recommendations for improvement where required.
• To undertake ad-hoc projects assigned by the management of the company.

Prerequisite

• Extensive experience in food and beverage management, including operational oversight and staff leadership.
• Degree in Hospitality Management, Business Administration, or a related field.
• Proven ability to lead, motivate, and manage a diverse team effectively.
• Strong knowledge of budgeting, inventory management, and cost control.
• Ability to develop and implement strategic plans to drive business growth and improve operational efficiency.
• Proficiency in financial management, including budgeting and financial reporting.
• In-depth knowledge of food and beverage trends, regulations, and best practices.
• Ability to manage multiple priorities and adapt to changing conditions in a fast-paced environment.