•LeadingoPlace customer needs as number one priority, resolving conflicts or complaints in a timely and professional manner thereby ensuring protection of the assigned brand’s market imageoAct as a role model for the store staff, recruiting, motivating and coaching them constructively in areas requiring further development and ensuring they respond with a sense of urgency to customer needsoEnsures corrective and/or follow-up action is taken and on-going training needs are met in a timely manneroResolves staff issues sensitively, professionally and in accordance with company’s corporate values and processes, ensuring a win-win conclusion is achieved by all•PlanningoProjects future sales figures, taking into account external factors (e.g. holidays, local events, or competitor’s marketing initiatives, and the like) that may positively or negatively impact staffing and stock requirementsoEnsures appropriate staff, product stock and supply levels are maintained thereby, optimizing productivity and minimizing wastage and overtime•OrganizingoDeploys staff appropriately to various positions within restaurant operations, taking into account their strengths and development needs and ensuring customer service is optimized.•ControllingoMonitors and controls customer service and product quality by conducting “management walk” during each shiftoMaintains physical environment of restaurant, ensuring cleanliness and sanitary both inside and outside of store premiseoConducts preventive maintenance, cleaning and testing of restaurant equipment, ensuring all safety and operating standards are adhered to and that productivity of equipment is maximizedoEnsures staff understand and maintain appropriate food safety standards and handling proceduresoConducts point of sale opening and closing activities, ensuring POS initialization, cash set-up procedures and registers reconciliations are conducted accurately and in a timely fashionoConducts closing inventories, ensuring accurate records are retained on the appropriate formsoEnsures restaurant operations are running efficiently by conducting regular waste counts, meal and yield counts, monitoring and calculating time cards, conducting security checks and taking corrective action as required while documenting specific action plansoCompleting operating checklists as requiredoManaging all restaurant systems to maximize customers’ experience of the restaurant brand’s products and services•Key Relationships (External)oRestaurant customers at all levelsoSuppliers, service providers and sub-contractors (e.g. delivery persons, plumbers, electricians, etc)oCommunity interest groupsoMall/Department Store/Building administration/managementoProspective employees•Key Relationships (Internal)oRestaurant employees•Performs other functions related to managing and those, which may be assigned from time to time•Sales target (as per company approved budget)•Mystery Customer – 97% and above rating•QSC (Quality, Service, Cleanliness) – 90% and above rating
.•Bachelor’s Degree or Diploma is required• Minimum 3 years experience in F&B industries• More prefer Degree in F&B management• Able to communicate in English• A"can do "attitude,willing to keep trying and learning
-Overtime Payment -Meal allowance
Fun Working Environment
- Training Provided - Promotion Opportunities
For over 30 years, RMA has supported the needs of customers in Southeast Asia and across the globe, through automotive modification, service and parts distribution, infrastructure, engineering, hospitality and financial services.We employ over 7,500 people in 14 countries. RMA is the partner of choice for the world's leading automotive, equipment, services and food brands, bringing essential products and services to markets worldwide.