Operation Manager

• Monitors customer service and product quality by ensuring good preparations before, during, and after operations. • Maintains the physical environment of the restaurant, ensuring cleanliness both inside and outside. • Ensures staff understand and maintain appropriate food safety and hygiene standards. • Conducts the opening and closing POS sales system, ensures correct amounts, and generates daily sales reports. • Conducts closing inventories, ensuring accurate records of all stocks of drinks, beers, and operational equipment such as utensils, plates, glasses, etc. • Work collaboratively with the kitchen department to ensure timely and accurate food preparation. • Completing operating checklists as required. • Act as a role model for the store staff, recruiting, motivating, and coaching them to provide customers with the best quality services and food. • Place customer needs as the number one priority, resolving conflicts or complaints in a timely and professional manner. • Resolves staff issues sensitively, professionally, and according to the company’s values. • Deploys staff appropriately to various positions within restaurant operations. • Understand staff’s strengths and weaknesses, and make training plans to improve their abilities to provide better customer service. • Maintain motivation, communication within the restaurant’s team, and a positive working environment to promote a culture of passion, teamwork, and respect. • Sales and Marketing: • Projects future sales figures, and works closely with sales and marketing department in making monthly marketing plans. • Closely follow up on sales data, and make sure all marketing and promotional activities are well-practiced by the service staff. • Monitor daily purchasing and stock control reports. • Manage all sales and marketing-related reports. • Control of staff attendance, compliance with HR documents, and monthly staff roasters. • Performs other functions related to managing and those, which may be assigned from time to time.

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