Senior Manager

Eden Food And Beverage
  • Malaysia
  • Post Date: 22 January 2019
  • Applications 1
  • Views 371
Job Detail - Jawatan Kosong Senior Manager
  • Range SalaryConfidential
  • Career LevelSenior
  • Experience5 Years Above
  • IndustryFood & Beverage
  • Minimum EducationDiploma
Job Overview - Jawatan Kosong Senior Manager

Main Responsibility

  • Responsible for managing the Outlet as an independent, profitable unit. To set performance standards according to given specifications by the Group Sector Head.
  • To ensure the upkeep and control of all departmental resources.

Job Description

Financial

  • Prepare annual operating budget which will form part of the business plan
  • Manage the outlet as a separate profit center, maximize profitability, control cost and assume responsibilities for all revenues and expenses.
  • Ensure that the handling of cash at the outlet is maintained within the SOPP guidelines.
  • Maintain the operating equipment at par stock.
  • Keep breakage and losses of operating equipment at a minimum and ensure that any breakage or losses are recorded accordingly.
  • Prepare the Manager’s MIS report monthly.

Marketing

  • Identify in coordination with Senior Manager, Restaurants and Franchise market needs and trends.
  • Prepare and ensure that the marketing and promotional plan for the outlet is executed.
  • Monitor and analyze the menus and products of competitive.
  • Work with the Sales & Marketing Manager on recommendations for advertising campaign by preparing advertising brief when needed.

Operational

  • Plan and implement strategies for further growth
  • Coordinate and plan confirmed functions for the week, communicate closely with the Sales & Marketing Manager.
  • Ensure that all operating standards comply with the Company Policies, Objectives and Standard
  • Conduct periodical meeting with catering supervisors to gain customer’s feedback for corrective and preventive measures
  • Ensure that all staff are aware of proper use and maintenance of all catering equipment and cleanliness
  • Keep close check on projected budgets and forecast achieving the same
  • Attend department head’s monthly meeting and to report on the monthly sales performance
  • Regularly check outlet for maintenance requirements and submit maintenance requisition
  • Ensure a cost efficient catering operations
  • Maintain positive guest complaints properly and report any occurrences in the departmental log-book
  • Report all outlet complaints to the Management
  • Act as Management Representative in ensuring Quality Management of the Company
  • Carry out other reasonable duties as assigned by Management

Additional Duties

  • SOPP to be implemented across all department.
  • CRM system must be implemented.
  • Downsizing and centralization with objective of cost cutting.
  • Business process reengineering.
  • Restructuring and opens up avenues for new market.
  • Achieved company sales target.
  • Relook into resources planning and minimizing cost and increase profit earning.
  • Set new sales target.
  • Renegotiate with suppliers on price and payment term.
  • Set a new vision and projection for the whole entire company and team.
  • Set a new financial, resource and inventory planning.
  • Recruit new resources for better improvement.
  • Relocation on central kitchen with better prospect.
  • Food presentation needs to improvise.
  • Staff training needs to be implemented.
  • Online marketing tools needs to be in place for the sales team.
  • Management reports need to be improved.
  • All reports and documents needs to be kept in soft copy, document managementsystem needs to be in place.
  • Auditing process need to be in place especially related to financial.
  • Manage and plan float cash .

Employees

  • Conduct himself / herself in an exemplary manner at all times to all designated employees and reflect a positive image for the Company.
  • Assist in the selection of employees for the outlet.
  • Maintain and control employees’ level according to manning par.
  • Ensure that every employee has a clearly defined job description.
  • Plan and implement effective skills training programs in coordination with the Training Manager and Departmental Trainers.
  • Ensure that every employee receives the training necessary for job competence.
  • Maximize employee productivity, boost morale and consistently maintain discipline following Eden F&B Group’s rules.
  • Conduct annual performance appraisals with all designated employees.
  • Monitor and approve employees’ duty roster, leave and attendance record.
  • Ensure all employees are made aware of Eden F&B Group policies and procedures.
  • Ensure courtesy and grooming guidelines are followed.
  • Hold a weekly meeting with employees to inform them of events in the outlet.
  • Deal with employees’ queries and problems.
  • Update the employees on the development and growth of the Group as a whole.

General

  • Work with other Restaurant Managers within the Eden F&B Group to cross sell and maximize profitability.
  • Carry out any other reasonable duties and responsibilities as assigned from time to time.
  • Maintain confidentiality when dealing with clients and other company employees.

Job Requirement

  • Degree or Diploma or Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
  • Minimum 7 years related experience in catering management/F&B and/or hotel/tourism industry or any acceptable discipline
  • Strong leadership qualities, initiative, innovative and self-motivated
  • Strong understanding in operations of all department
  •  Good knowledge of F&B preparation and services
  •  Able to work well under pressure
  • Creative, PR oriented with excellent interpersonal and communication skills
  • Must have a neat appearance and pleasant personality with good public relation skill
  • Good understanding of Profit and Loss accounts and able to interpret accounting figure
  • Good command of spoken English and B. Malaysia required. Command of other languages will be an added advantage.
  • Experience in managing banqueting function.
  • Excellent guest service and ability in handling guest’s complaints with people skills, commitment and initiatives.
  • Dynamic and motivated with the experience and ability to manage his/her team.