- Yishun North Region (Singapore) Singapore
SINGAPORE AO WEI PTE. LTD. Hiring! Full Time GENERAL MANAGER in North Region (Singapore), Earn up to SGD 18,000 - Ricebowl
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Job Description
Responsibilities
Operations Management:
Supervising daily restaurant operations and ensuring efficient workflow.
Implementing and enforcing operational policies and procedures.
Maintaining a clean and safe environment, adhering to health and safety regulations.
Managing inventory, ordering supplies, and controlling costs.
Staff Management:
Hiring, training, and scheduling restaurant staff.
Evaluating staff performance and providing feedback.
Motivating and leading the team to deliver excellent service.
Customer Service:
Ensuring a positive and welcoming experience for all guests.
Handling customer inquiries and complaints promptly and professionally.
Building and maintaining relationships with regular patrons.
Financial Management:
Developing and managing the facotry budget.
Monitoring sales and labor costs, and identifying areas for improvement.
Optimizing profitability and minimizing waste.
Marketing and Promotion:
Collaborating with the marketing team to develop promotional strategies.
Participating in local food events and building brand awareness.
Implementing strategies to attract and retain customers.
Reporting and Analysis:
Using restaurant management software for reporting and analytics.
Monitoring key performance indicators (KPIs) and making data-driven decisions.
Preparing and presenting reports on sales, costs, and other relevant data.
Skill requirement:
Be familiar with all the local sauce recipes and have the ability to develop new sauce recipes.
Essential Skills:
Leadership and Communication:
The ability to effectively lead, motivate, and communicate with a diverse team.
Organizational and Management:
Strong organizational skills to manage daily operations, staff, and resources.
Problem-Solving:
The ability to identify and resolve issues quickly and effectively.
Customer Service:
A passion for providing exceptional customer service and building relationships.
Financial Acumen:
Understanding of factory finances, budgeting, and cost control.
Industry Knowledge:
Familiarity with food safety standards, health regulations, and industry trends.
Supervising daily restaurant operations and ensuring efficient workflow.
Implementing and enforcing operational policies and procedures.
Maintaining a clean and safe environment, adhering to health and safety regulations.
Managing inventory, ordering supplies, and controlling costs.
Staff Management:
Hiring, training, and scheduling restaurant staff.
Evaluating staff performance and providing feedback.
Motivating and leading the team to deliver excellent service.
Customer Service:
Ensuring a positive and welcoming experience for all guests.
Handling customer inquiries and complaints promptly and professionally.
Building and maintaining relationships with regular patrons.
Financial Management:
Developing and managing the facotry budget.
Monitoring sales and labor costs, and identifying areas for improvement.
Optimizing profitability and minimizing waste.
Marketing and Promotion:
Collaborating with the marketing team to develop promotional strategies.
Participating in local food events and building brand awareness.
Implementing strategies to attract and retain customers.
Reporting and Analysis:
Using restaurant management software for reporting and analytics.
Monitoring key performance indicators (KPIs) and making data-driven decisions.
Preparing and presenting reports on sales, costs, and other relevant data.
Skill requirement:
Be familiar with all the local sauce recipes and have the ability to develop new sauce recipes.
Essential Skills:
Leadership and Communication:
The ability to effectively lead, motivate, and communicate with a diverse team.
Organizational and Management:
Strong organizational skills to manage daily operations, staff, and resources.
Problem-Solving:
The ability to identify and resolve issues quickly and effectively.
Customer Service:
A passion for providing exceptional customer service and building relationships.
Financial Acumen:
Understanding of factory finances, budgeting, and cost control.
Industry Knowledge:
Familiarity with food safety standards, health regulations, and industry trends.
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