Food Service Executive
1 week ago
- To manage financials related to operations, including budgeting and forecasting revenue and expenses.
- To approve all purchases in a timely manner, ensuring effective utilization of resources.
- To analyze and manage financial results to ensure maximum profits are obtained.
- To consistently look for optimizing revenue opportunities to maximize Gross Operating Profit (GOP).
- To comply with all corporate accounting procedures.
- To design menu engineering by eliminating weak items and creating new ones that keep the menu attractive and generate profit.
- To attract new business opportunities through different channels.
- To select appropriate promotions for restaurants and track their effectiveness.
- To prepare a SWOT analysis to improve unit strength, reduce weaknesses, and take advantage of opportunities.
- To promote the brand and its Unique Selling Proposition (USP) in the local market.
- To implement brand service culture.
- To maintain close, professional, and effective links with external contractors/suppliers to ensure they deliver to mutually accepted agreements and highest quality levels.
- To maintain all legal documents and follow up on renewals, such as licenses, insurance, contracts, and agreements.
- To ensure unit financial reporting is on time and accurate.
- To manage the use and improvement of all systems, policies, and procedures developed by the company.
- To act fairly and honestly in all dealings within the company, with suppliers, and with customers.
- To support and enhance working relationships with partners, landlords, and the community.
- To ensure strict compliance with all relevant hygiene and safety legislation and requirements.
- To provide information to teams and management by holding regular meetings and briefings directly or in written communications.
- To create and nurture a positive work environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service.
- To provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
- To conduct quarterly performance reviews in a timely manner.
- To identify developmental needs of staff and coach, mentor, or otherwise help them improve their knowledge and skills.
- To manage and supervise the maximum utilization of allocated manpower.
- To take disciplinary action against staff whose performance does not meet standards.
- To encourage and conduct employee recognition and reward programs.
- To transfer staff between outlets on a quarterly basis.
- To support management in attracting and retaining exceptional talents and placing them in positions that leverage their skills and expertise.
- To manage day-to-day operations, ensuring quality, standards, and meeting customer expectations on a daily basis.
- To ensure all staff understand the brand service culture.
- To provide services above and beyond for customer satisfaction and retention.
- To improve service by communicating and assisting individuals to understand guest needs.
- To manage and control overall costs, including materials, equipment, and manpower.
- To maintain and improve the overall performance of the restaurant on a regular basis.
- To maintain restaurant standards of service and staff at all times.
- To maintain inventory and track it daily to control wastage.
- To ensure all products are prepared and presented/served in accordance with brand standards.
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