Operations Partner

General Management

• Overseeing daily operations – manage restaurant standards and guest service.
• Developing and executing well thought through plans to achieve daily and monthly targets
• Manage staff, overseeing work schedules and assigning specific duties
• Create and improve standard operating procedures for service and product preparation
• Conducts regular audits on the general cleanliness and maintenance of venues and take corrective action as and when necessary
• Monitor venue adherence to all licensing laws regarding the service of food and beverage, public and employee safety while in compliance to local food safety standards. 
• Plan and manage activities with the Marketing department relating to sales promotions, events, etc

Human Resource & Financial Management

• Manpower planning and budgeting
• Responsible for the overall Profit & Loss statement of the restaurant
• Analyze Point of Sales (POS) reports and sales trends, recommend and implement cost control exercises, and improvements to onsite sales and marketing tools. 
• Conceptualizing staff development plans according to the needs of the business
• Determine staffing requirements, interview, hire and train new employees, and oversee the administrative processes while in compliance with local employment laws. 
• Providing the direction and expectations for the team to achieve team goals
• Monitors and liaises with the group Human Resources team on all venue onsite training activities
• Ensures that balance of venue specific expectations is in  compliance with the group’s mission and vision.