Responsible for all stores/ restaurants in at The Penthouse Residence F&B. The Operation Manager is responsible for increasing sales and profits through financial management and leadership practice Provides leadership, direction and support to the PHD Team with the overall goal of ensuring the effective operation and success of company restaurants/store. The Operation Manager consistently demonstrates as well as enforces company policies, practices and procedures.
2. Essential Responsibilities
A. Sales and Profits
B. Develops and implements creative and targeted sales-building strategies for assigned company restaurants to ensure optimal sales and earnings.
C. Assists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets.
D. Meets or exceeds budgeted sales in The Penthouse Residence F&B
E. Maximizes profits and Area by controlling expenses within established budget guidelines. F. Identifies, evaluates and responds appropriately to labor efficiency problems.
G. Monitors restaurant management and employee schedules.
H. Assists restaurant management in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideas.
I. Executes and follows up on the financial results on a period basis.
J. Executes and is accountable for all controllable financial results on a period basis according to plan.
K. Operations and Quality Standards
L. Ensure all restaurants meet or exceed Operations and Quality Standards.
M. Performs visitations of each restaurant/stores on a period basis to ensure each restaurant management staff understands strengths and developmental opportunities as they relate to quality standards and should complete the Action Report for each visit.
N. Follows up action plan for long forms.
O. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards.
P. Responsible in providing direction to the restaurants/stores management staff with regards to achieving the standard
3. Main Requirement
A. Hospitality management Degree.
B. Minimum qualifications needed to perform essential job functions. C. Having the same position in related industry or 4 -5 stars Hotel.
D. Good communication in English and Vietnamese
E. Management and leadership skill, problem solving, delegation, motivation and performance management skills.
F. Previous Food and Beverage experience ideally in a casual and fine dining environment
G. Be willing to make an extended commitment to the role
H. Demonstrate understanding of Standard process and procedures
I. Demonstrate sound financial understanding.