-Oversee the day-today operations of restaurant, working with other managers, as well as owners, in planning, directing, and coordinating restaurant operations.-Ensure the restaurant complies with all statutory employments, sanitation, food safety and workplace safety regulations.-Ensure the smooth day-today operations of the restaurant by identifying issues, and resolving hem in a timely manner.-Ensures an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.-Collaborates with the Head Chef and culinary team to ensure consistent high quality of food preparation and service.-Responds promptly to complaints, talking any and all appropriate actions to turn dissatisfied guests into return guests.-Achieves budgeted revenues, monitor and control food, beverage, labour costs & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.-Promotes sales through direct guest contact. Constantly obtains customer feedback during operations to ensure satisfaction and build a loyal following / return customer base.-Assists servers and hosts on the floor during meal periods and high demand times. -Managers service delivery to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfilment of special requests, collection of payment & invitation to return.)-Provides direction and training to employees regarding operational and procedural issues.-Holds regular staff meetings to brief team on new promotions, brainstorm ideas and identify new marketing opportunities. Incorporates guest satisfaction as a component of the meetings with a focus on continuous improvement.-Any other appropriate duties and responsibilities as assigned.

-Conducting operational assessments to identify potential improvements.-Develop and implementing Strategies for menu design, pricing, and marketing.-Analyzing financial data to create budget plans.-Implementing cost-saving measures.-Undertake short-term or long-term projects to address a variety of issues and needs.-Meet with management or appropriate staff to understand their requirements.-Present and explain findings to appropriate executives.-Creating training programs for staff.-Developing customer service policies Responsibilities.-Use interviews, surveys etc. to collect necessary data.-Conduct situational and data analysis to identify and understand a problem or issue.-Provide advice or suggestions for improvement according objectives.-Formulate plans to implement recommendations and overcome objectives.-Arrange for or provide training to people effected by change.-Evaluate the situation periodically and make adjustments when needed.-Replenish knowledge of industry, products and field.-Implementing agreed solutions.-Work coordination with various internal technical teams, such a Product Team,Support Team, and Develop Team. Etc.-Help organisations manage change and solve problems so operate more efficientlyand therefore profitably

-Oversees the business performance of all the Food and Beverage (F&B) outlets inline with Annual Business Plan and Budget.-Has extensive F&B knowledge but strong in specialised Cuisine.-Lead and engage with the Outlet Managers to drive and maximise revenues andprofits with excellent customer service and engagement.-To work closely with the Marketing and Communications Manager on the marketneeds and trends to drive business.-Create and execute plans and promotions to enhance outlets sales and profitability.-Be accountable and ensure that each F&B outlet is managed successfully as anindependent profit centre.-To monitor all costs and recommend measures to control them.-Keep abreast with new F&B products and concepts to maintain niche andcompetitiveness.-Maintain, develop and improve image of all the F&B outlets in terms of customerservice, quality of food and beverage and dining ambience.-Aware of current and future impacts on the business and plans business strategy.-Seek constant innovative ways to improve business operations and revenue.-Strives to ensure and establish good rapport with guests maintaining good customerrelationship and handle all guest complaints, requests and enquires of food, beverageand service.-Manage staff overall development and well-being.-Ensure that the outlet team projects a warm, professional and welcome image andservice levels.-Ensure the Outlets adhere to the relevant SOPs.

- Work together with the owner and restaurant managers in the planning, directingand coordinating of restaurant operations, product, and the highest financial return- develop, implement and evaluate systems of control, developing and updatingstandards- responsible for enforcing the agreed restaurant standards for each restaurant byconducting and managing monthly audits- oversee the planning and execution of special events to ensure success- assist in the planning and implementation of new ideas and menu specifications- plays an active role in marketing the restaurant brands and devising promotionalprograms- Interact with customers and ensure that their needs are met in a timely andsatisfactory manner- responsible for marketing and promoting the restaurants to maximize sales andparticipates in developing and implementing food promotions and new menusPeople Management and Administration- work with the human resources department to train, develop, hire, retain and fireemployees- develop and monitor staff in obtaining the highest standards of service and customercare and will take responsibility the training, development and monitoring ofperformance of all staff- ensure all administration procedures are accurately completed- responsible for developing budgets, sales targets, control costs and for purchasingstock- Work closely with the Restaurant Managers to ensure correct stock levels areavailable at all times- Work, and develop relationships, with external suppliers to ensure the very best in reputation within industry- review products delivery to ensure set agreements are met and take up anyshortcomings with suppliers- manage and monitor expenditure and budget setting each year- provide analysis on stock and sales, highlighting and acting on any anomalies- create and operate within efficient labor budgets, tracking labor spending andproviding input regarding capital projects and initiatives

Works with the Managing Director and other Heads of Function to influence the creation andcommunication of company strategy, business priorities and targets for the Regional Teams and ensures there are systems in place to enable the shop managers to receive the information in a timely manner.• Generates ideas about future retail activities to ensure a cutting edge strategy; maintains up to date knowledge of the market place, competitors and trends.• Influences and supports the retail element of the annual budget process ensuring understanding and buy in from the operations team. Constantly reviews financial data and supports the Regional. Managers in providing realistic input into the sales budgets.• Takes decisions on matters relating to the day to day retail operation within their defined work area including the strategic planning of resources • Translates the strategic goals into retail operational plans to achieve the required targeted growth in sales and profit; identifies and optimises promotional opportunities ensuring these are co -ordinated with wider Mind promotions and campaigns.• Ensures all new shop proposals meet the required return on sales prior to submitting anyrecommendations to the Managing Director; all new shop locations must be visited to ensure they will trade effectively and meet the proposed budgets.• Works with the HR Business Partner to ensure people management issues are satisfactorily resolved and relevant HR policies and procedures are adhered to. Chairs disciplinary, grievance, capability hearings and appeals as required.• Proactively manages and reviews the performance and progress of Regional Managers and their regions, sets objectives and targets• Recruits, trains and develops staff ensuring adherence to Mind’s HR systems and procedures.• Regularly produces and presents a range of financial/non financial reports for the Managing Director and the Retail Board as required.

-Responsible for overseeing the operation of outlet, achieving sales targets andprofitability, minimizing operation expenses and implementing sales strategies.-Work and develop relationship with external suppliers.-Planning and implementing of new ideas and menu specifications each season.-Handle promotional plans of the outlet.-Ensure strict compliance with all relevant Hygiene and Safety legislationrequirements.-Drive business expansion by identifying new outlet opening opportunities.-Elevate the team by providing guidance and regular coaching and motivate the staffto ensure continuous development, optimum level of work performance and highmorale.-Provide monthly reports on operations and its financial performance and competitiveanalysis of the F&B market.-Responsible for managing the operation cost and resources and provide forecastand budgeting.-Responsible for the shop opening and closure and to ensure smooth operations andtransition.-Reviewing working practices to ascertain if it is successful and if not, devise analternative.-Investigating customer satisfaction and reporting any issues.-Willing to travel for job.-Communicate all operating policies and/or issues at department meetings.-Work closely with the team to perform analysis of our inventory and ensure we areutilizing our inventory effectively, purchasing the right equipment, maintaining solidinventory data and reduce sub-rental expenses.

- Supervise all restaurant activities and ensure compliance to all company standardsto increase all sales of labor costs and prepare various reports accurately and withintimeframe.- Maintain optimal level of sanitary procedures for all food handling and maintain neatand clean kitchen area and ensure optimal quality of all food preparation and ensurecompliance to all standards.- Administer performance of all service staff and schedule and evaluate all restaurantoperations and provide training to all employees and maintain all work according torequired policies and procedures and maintain knowledge of all food and beveragetrends.- Prepare estimates of all food and beverage costs and coordinate with corporate staffand assist to purchase all required supplies and place required orders for alldistributors and ensure response to all complaints.- Manage all shifts for restaurant operations and schedule all process and maintaincleanliness at all times and assist to resolve all complaints and maintain food qualityat all times and perform regular interviews with all employees.- Perform orientation and provide training to all new employees on restaurantprocesses and determine appropriate feedback from employees and maintain allrestaurant plans.- Responsible for overseeing the operation of outlet, achieving sales targets andprofitability, minimizing operation expenses and implementing sales strategies.- Work and develop relationship with external suppliers.- Planning and implementing of new ideas and menu specifications each season.- Drive business expansion by identifying new outlet opening opportunities.- Elevate the team by providing guidance and regular coaching and motivate the staffto ensure continuous development, optimum level of work performance and highmorale.- Provide monthly reports on operations and its financial performance and competitiveanalysis of the F&B market.