Operation Manager

Roles & Responsibilities

We are expanding our Kei Kaisendon Family!

If you are passionate about F&B and looking for a job that is thrilling and fulfilling, you'll love it here at Kei Kaisendon! We are looking for energetic, motivated individuals who enjoy working in an ever-changing environment.

Responsibilities:

1. Achieve revenue targets and profitability for brand(s)/outlet(s) under his/her purview by implementing plans to improve revenue and taking expenses into consideration.
2. Responsible for the efficient running and daily operations of the outlet(s)/brand(s) under his/her purview.
3. Visit the outlets and observe routine activities to ensure service standards and expected level of cleanliness are met.
4. Implement recommendations and action plans in audit reports.
5. Conduct regular checks to ensure staff comply with standards and SOP.
6. Follow Food & Beverage Safety and Hygiene policies and procedures.
7. Provide feedback and suggestions on ways to improve standards manual for the outlets as and when appropriate.
8. Oversee all incident reports and ensure the recommendations and action plans are followed through promptly.
9. Provide feedback on food quality to BOH.
10. Ensure smooth implementation of new F&B products.
11. Supervise the implementation of plans to ensure that attrition rate of operations is below industry benchmark; to meet and/or exceed Customer Engagement Index Target.
12. Interview potential Front of House new hires.
13. Responsible for the manpower planning, budgeting and staffing for operation, ensuring that the Total Payroll cost vs Revenue are within budgeted % for the outlets and brands under his/her purview.
14. Analyse daily sales report, provide insights for weekly sales report and compile weekly promotional KPI report to marketing and HOD.
15. Develop and supervise the effective controls of food, beverage and labour costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations.
16. Lead in the planning and organising of promotions and events for outlets.
17. Establish challenging, realistic and obtainable goals to guide restaurant managers in operation and performance.
18. Identify the developmental needs of restaurant managers and coach, mentor, or otherwise help them to improve their knowledge or skills.
19. Strengthen customer service by using continuous improvement techniques and processes.