ASSISTANT OPERATIONS MANAGER

Job Description & Requirements

Job Purpose:

Responsible for driving and delivering sales revenue in line with the budget while managing costs; create and maintain the Standard Operations and Procedures of food service business, which includes food service administration, food safety and hygiene practice; ensure and maintain brand standards; and work with the Business Development team to establish brand concept and strategy of the Food Retails Segment.

Responsibilities:

Business Operations

· Work closely with top management to integrate strategic business continuity management into organization’s operations

· Involved in recruitment and retention exercise carried out by management

· Responsible for the business performance, financial and budget planning of the business unit

· Analyse business performance to optimise sales and profitability

· Work closely with the cross functional departments to achieve business goals

· Oversee cost controlling and purchasing activities

· Work closely with Business Development department in terms of business expansion

· Establish and maintain strategic business partner relationships (e.g. external vendors)

· Assist General Manager in setting up of new outlets, working with contractors and suppliers to ensure timely opening of outlet

· Facilitate innovation process within the business unit

Customer Service

· Develop and implement service operations processes

· Drive service quality and customer satisfaction

· Drive customer loyalty for service excellence

People Management

· Responsible for staff training and development

· Develop managers and high-potential employees through organizational talent capability reviews

· Lead managers to develop organizational and governance strategies

· Facilitate innovation and lead managers to manage change

· Oversee all staff related matters including payroll, promotion exercise, disciplinary matters etc

Adhering to Quality and Standards

· Manage compliance with F&B hygiene policies and procedures

· Oversees restaurants standards and maintenance

Skills/Qualifications:

· At least 3 to 5 years of managerial experience in food retail / institutional catering

· At least 3 years’ experience in managing multiple outlets

· Minimum ‘O’ level or Diploma in F&B service or equivalent

· Willing to be involved in hands on operations

· Excellent communication and interpersonal skills

· Able to lead and motivate to produce results

· Passionate about leading by example and strong leadership quality

· Ability to work in a fast-paced environment