Multi-Outlet Manager

at  ORIENTAL OUTREACH MANAGEMENT SOLUTIONS PTE LTD

*REQUIREMENTS:*

1. More than three years of management experience in the F&B industry, capable of managing multiple outlets.
2. Familiar with the local food and beverage market in Singapore.
3. Able to formulate and execute outlet operation strategies.
4. Knowledgeable in basic financial management of the F&B industry, including cost control and profitability analysis.
5. Experienced in market promotion and brand management.
6. Possess WSQ Food & Hygiene Certificate.
7. Highly focused on customer service, capable of handling customer complaints and improving customer satisfaction.
8. Practical experience, entrepreneurial spirit, and skills training are added values.
9. Minimum a Diploma.
10. Bi-lingual in English and Chinese to liaise with clients and respective associates
11. Basic computer literacy including MS Word and Excel.
12. Action orientated; committed and reliable.
13. Willing to work during, weekends and public holidays.

• Ensure the smooth running and operations of the outlets
• Oversee new outlet setups
• Conduct orientation and training
• Work closely with Senior Management on strategic business planning and operations
• Motivate and train outlet managers, supervisors, and counter staff to be efficient and team-players
• Facilitate compliance with legislative and regulatory requirements
• Identify and establish internal and external stakeholder relationships
• Implement loss/risk prevention
• Lead team with service vision and to implement change
• Manage site/outlet and equipment maintenance updates
• Provide information for management decision making
• Provide quality control for service
• Managing external service provider
• Analyse business performance to optimize sales and profitability
• Work closely with other functional department to ensure smooth running of business
• Responsible for general operations of all outlets/kiosk
• Manage operational manpower
• Plan, Implement and enforce all operations SOP
• Prepare reports at the end of the shift, including staff control, food control and sales
• Ad-hoc projects as required