Manager and Crew Restaurant - Kuala Lumpur

Manager and Crew Restaurant - Kuala Lumpur

Operates restaurant with the purpose of optimizing profits by controlling expenses and building sales volume.

Maintain high standards in Quality, Service and Cleanliness at any time.

Review employee’s performance report from Assistant Manager / Management Trainee and Supervisors in order recommendation of wages / promotion.

Responsible for the training of all employees including Assistant Manager, Management Trainee and Supervisors with consultation of Training Manager.

Check on inventory control, ordering and purchases of all stock items and store room organization.

Check all management records, like order form, FIF2, daily Sales Report, Weekly Staff Schedule, Payroll Submission, Overtimes Claims, Shift Cashier Reports, Wastages and etc (Refer to Standard Operating Forms Manual).

Review and approve all petty cash reimbursement below RM 250.00.

Responsible for bank-in sales money.

Monitor and supervise of all preparation work, the proper use and cleaning of equipment, storage of food items both cold and dry.

Ensure the proper administration of employment, requesting and placing the advertisement, interviews, letter of employment, orientation, training, resignation etc.

Ensure timely submission of these reports.

Review payroll / sales reports weekly and guide ARM, Supervisors in manpower planning.

Responsible of maintaining food cost percentage by control wastages, spoilage, pilferage, and incorrect portioning.

Periodically counsels and evaluate each employee regarding job performance.

Direct the performance of equipment maintenance and repairs, maintenance of furniture fixtures, recommending replacement as and when necessary.

Monitors the effectiveness of pest control contractor.

Will not change standard operating procedures but can recommend the changes. This includes standard recipes and food presentation.

Will select an Assistant in six months to assist and eventually take over all present duties as described.

Will not change appointed suppliers without approval of owners.

Responsible for the effective implementation of an energy conservation plan in restaurant.

Will have authority to hire and dismiss crew as and when required.

Delegate duties to shift supervisor as a development process but will maintain accountability.

Responsible for maintaining a high level of moral and group spirit within the restaurant.

To conduct monthly staff meeting and prepare minutes for follow up.

To plan a systematic job rotation schedule for all full-time crew and long term part timers.

Ensure that all training materials have been maintained and updated by Assistant Managers, Management Trainee and Supervisors.

Monitor the progress of Restaurant Training sessions.

Monitor the effectiveness of ARM’s, Management Trainee, Supervisors and Crew Leaders.

Oversee continuously the promotion programs by checking the records, report and to review feedback to Head Office about customers viewpoint on any promotions.

Ensure that duty shift manager conducts daily briefing to staff.

Responsibilities (Crew)

Prepare standby products according to the daily projection and outlet requirements.

Ensure correct condiments and food items are prepared and served accurately.

Maintain cleanliness and organization in the preparation area at all times.

Assist in the preparation and service of beverages when necessary.

Work closely with team members to ensure efficient kitchen operations.

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