General Central Operations

• Collect and collate operational data from multiple responses and reports, identify patterns advise manager of findings and recommend solutions
• Review, analyze and act on key negative customer and compliance audit feedbacks. This may result in: update to our strategic tasks list/structure, update to detailed process training materials, and creation/update of a project
• Collaborate with relevant multidepartment to review and agree best approach for performing new or existing processes

Technology/Tools/Equipment/Utensils Standardization

• Conduct extensive research incorporating the 5Ms (Man, Machine, Material, Method, Money) to enhance Front of house operational efficiency.
• Analyze data to determine branch adoption of standard procedure and tools for restaurant operations

Corporate Client Engagement

• Liaise with corporate customers to manage and deliver on customer needs including process cost breakdown, invoice, resolving customer concerns etc.
• Develop and review draft proposals and contracts to new and existing contracts
• Collaborate with finance department to keep corporate accounts balanced

Compliance Audit Visit

• Develop and be updating branch restaurant audit/ visit plan based on ongoing risk rating
• Visit branches to detect and address restaurant issues, standardize and check for compliance to defined processes: equipment, staffing. Update location score and communicate findings to appropriate people.
• Recommend appropriate post-visit action and drive implementation

Training and Development

• Train and guide experienced Restaurant Operations Staff to mentor new branch staff
• Oversee the documentation and implementation of training materials and help track staff progress.
• Develop training guide for experienced staff to prepare them for milestone leadership roles

Policy and operations Manual review and documentation

• Support development, review and documentation of restaurant policies and operations manual

Projects

• Champion and support various projects that enhances and supports incremental and continuous improvement in the front of house
• Support change management endeavors from central level to distil and implement at branch level
• Develop and implement cost control strategies.
• Support new outlet setup by reviewing staffing needs (based on menu), FOH equipment requirements/layout and liaising with relevant department for execution.

Requirement and Skills

• BSc degree with a minimum of a second-class upper rating in any discipline (business administration, management, science, engineering/technology or related field are preferable).
• Intermediate to High Proficiency in Microsoft Office Applications (Outlook, Word, Power point and Excel)
• Exceptional verbal and written communication skills
• Good analytical and critical thinking
• A self-starter and a team player with high levels of drive and energy.
• Must possess a high level of integrity, determination and personal commitment.
• Strong attention to detail
• Must be able to work with minimal supervision
• Good interpersonal skills to work with different management levels
• Strong business acumen
• Must not be more than 26 years old.