JOB RESPONSIBILITIES:

• Is responsible for an assigned number of company-owned restaurants.
• Drives achievement of Restaurants Performance Measures (RPMs) for assigned restaurants.
  • RPM categories and items (in priority) include:
  • Sales: Achieve target Year on Year Sales Growth
  • Profit: Meet/ Optimise Monthly Controllable Profit and Cost Control Target including Cost of Labour
  • Productivity: Meet/ Optimise Target Productivity Levels including Sales per man hour, transaction per man hour and PPE
  • Customer: Ensure KOSS Standards in place, and implement measures for its improvement
  • Team Building: Carry out manpower recruitment, scheduling & deployment, retention & resignation procedures with HR) training certification and quality control procedures, and bench planning
• Operations (Restaurants) Related:
  • Conducts operational evaluations and facilitates use of results by RGM/AGMs to guide improvement.
  • Monitors and supports day-to-day operations of assigned restaurants
  • Exhibits "KOSS" behaviors and drives for customer-focused behavior in each assigned restaurant
  • Assists the Managing Director in achieving business objectives by providing leadership for assigned restaurants
  • Ensures that all facilities and equipment are properly maintained and serviced
  • Facilitates use of restaurant data and daily management reports to evaluate performance in order to facilitate problem solving and prioritize improvement needs
  • Highly visible presence in restaurants across all days and shifts
  • Has contact and control with all managers on all shifts
  • Communicate to restaurant teams as needed.
  • Monitor and respond to customer complaints as needed.
  • Coordinate on-going maintenance to ensure restaurants are well maintained.
• Management (Region) Related:
  • Facilitates business planning and maintains a region plan for all assigned restaurants
  • Is a coach/leader to all level of Managers and Team Members in assigned Restaurants
  • Maintains focus among RGMs on achieving the following target Restaurant Performance Measures
  • Set target and achieve cost of labour on a weekly basis
  • Review and optimise target sales per man hour, transactions per man hour and PPE on a daily basis
  • Review all assigned restaurants Daily Business Reports on a daily and weekly basis, and identify causes for issues and improvement measures
  • Review restaurant schedules to ensure proper staffing levels and RGM coverage on critical shifts.
  • Provides coaching in controlling costs and in building sales
  • Provides leadership for responses to in-store emergencies or crises
  • Enlists the Restaurant Support Centre or support divisions as needed to aid restaurants in achieving business goals
  • Serves as a direct source of company information for assigned restaurants
  • Review restaurant spending on a weekly basis.
• Marketing Related:
  • Provides leadership for achieving goals with new products, testing or marketing programme rollouts
  • Resolves customer complaints reported by RSC on each assigned stores and provides report and improvement measures
  • Coordinate Area’s local marketing effort.
• Manpower Related:
  • Assures sufficient management staff per restaurant and per shift (manpower planning and bench planning)
  • Facilitates employee issue resolution
  • Recognises and motivates all level of Management and restaurant teams
  • Member staffing, on boarding, and training
  • Identify and plan for capital improvement.
  • Ensure restaurant management understands compensation and ownership programs.
  • Complete Performance Appraisals and Individual Development Plans on RGMs.
  • Identify area training needs and conduct RGM training/orientation/re-certification as needed.

REQUIREMENTS:

• Minimum Diploma & above
• Minimum 4 years relevant experience with an F&B player with at least 2 years at Management level
• Strong leadership quality with excellent analytical and decision-making skills
• Good people management skills, communication and listening skills
• Proficient in spoken and/or written English

ADDITIONAL INFORMATION:

• 6 days/week (with alternate Sat off), 8 hrs/day
• Compensation commensurate depending on qualification and experience
• Medical benefits
• Group hospitalisation & surgical insurance coverage
• 14 days annual leave

JOB RESPONSIBILITIES:

• Manpower – ensure sufficient crew members to provide the best customer experience in terms of kitchen and counter staffing levels by doing recruitment, training and coaching
• Inventory – Ordering, stock check, ensure condition of all delivery items are within specifications and ensure sufficient proper storage of all stocks
• Cash – Responsible for the sales and cash float used during the shift, comply with all the Finance and Operations Dept cash-handling policies
• Customer – Responsible to ensure our customers get the best service and experience by minimizing complaints, performing service recovery and giving recognition to staff based on customer compliments
• Restaurant and Equipment – Ensure all equipment and the entire restaurant are fully-functioning, take actions to initiate repairs where necessary, etc
• Sales – Build sales for your restaurant by motivating and training your staff in terms of speed of service and product quality

REQUIREMENTS:

• Minimum GCE O Level
• Minimum 1 year experience with an F&B player
• Proficient in spoken and/or written English
• Prior supervisory experience not compulsory
• Management training provided with advancement prospects

ADDITIONAL INFORMATION:

• 6 days/week, 8 hrs/day
• Compensation commensurate depending on qualification and experience
• Flexi-compressed work week available* (48 hrs in less than 6 days/week)
• Attractive transport & attendance allowances
• Medical benefits
• Group hospitalisation & surgical insurance coverage
• 14 days annual leave*
• Overtime (Full/ Half shift) allowance

JOB RESPONSIBILITIES:

• Front Line:
  • Greet customers, take orders, suggest and recommend appropriately
  • Attend and respond to the customers’ requests promptly and professionally
• Back Line:
  • Assist in cooking, food preparation or daily operations at the back kitchen.
  • Ensure kitchen safety and food hygiene.
  • Maintain the standards of quality service and products
  • Maintaining a clean, safe and sanitary environment for customers

REQUIREMENTS:

• Part-time / Full-time positions available
• Training will be provided for non-experienced candidates
• Candidates should have a good working attitude
• Hardworking and possess great service attitude
• Outgoing & friendly personality, cheerful disposition