Primary Responsibilities:

F&B Cost Control:

• To control the Food & Beverage Cost
• Engineer the menu in terms of costing
• Prepare variance analysis for food & beverage and communicating / discussing with relevant parties
• Update and maintain receipts into the systems (FMC)
• Coordinate with restaurant management and finance to sort out issues pertaining to F&B
• Update selling prices in POS as per the instruction from authorized persons
• Continuously study weaknesses in controls implemented at the restaurant and suggest for improvements
• Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check
• Prepare the daily and monthly cost report department in relation to cost of sales
• Participate in monthly market survey and involve in formal negotiation for annual and large contracts involving inventory items
• Check and ensure all menu items’ have a recipe
• Print and distribute menu sales analysis of the respective department on a monthly basis

F&B Stock :

• Participate for stock take at the restaurants
• Arrange surprise spot checks at the outlets
• Maintain a daily record of inventory purchased for every chart of account and ensure it is balance with account payable
• Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality
• Check and ensure that no material is issued out from the store without requisition or approval from the respective department head
• Prepare daily staff meal cost report
• Organize and do stock take and monthly closing procedures and to prepare all journals
• Prepare cost board and the related journal vouchers
• Check invoices against receiving record and compare them with purchase order and purchase request, and to ensure that all invoices are stamped and signed by the authorized person
• Record the total daily purchase by chart of accounts and accumulate for month end balancing with account payable
• Check and ensure that all inventories purchased are in balance with account payable on a bi-monthly basis
• Ensure that purchasing obtain up – to – date and accurate prices by comparing prices against suppliers quotations
• Check and review filled requisitions and ensure that goods are not issued more than requested
• Conduct spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during month – end
• Audit monthly stock and prepare reconciliation on all stockrooms
• Post actual stock results in the system and print inventory valuation report
• Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective department based on their requisitions
• Organize the bi-yearly stock –take on all operating equipment of the restaurant and prepare detail loss and breakage quantities and amount
• F&B Systems
• Updating the material control system (FMC) with goods received notes (GRNs), stock transfers etc. and updating sales from POS-Micros system at the restaurants
• Maintain FMC and POS systems
• Coordinate with group IT division and/or service provider for FMC&POS to sort out any issues

• The Operations Manager is responsible for ensuring that the company meets its financial and operating goals
• The Operations Manager will be totally financially astute and have the ability to maximize profitability and drive the business forward
• The Operations Manager will need to be an excellent communicator and be able to work very closely with his operations team to deliver high quality customer service and achieve outstanding results
• Direct and manage overall operations of restaurants, on-site visits and analysis of reports. Ensures that restaurants achieves financial commitments and guest satisfaction standards
• Provides strategic and tactical guidance on developing restaurant operations, standards and guidelines including service, product preparation, sales, guest relations, safety/security and marketing
• Prepare reports, perform all necessary administrative and accounting duties promptly and properly. This includes preparing/overseeing and submitting of accurate daily/weekly/monthly paperwork, ensuring cash handling procedures, maintaining and controlling of restaurant assets, maintaining food and beverage inventory, compiling with regulations and guidelines, adhering to the restaurant operating budget, and managing service contracts
• Review and monitors capital expenditures within each restaurant
• Analyzes systems and procedures for continual improvement of earning goals. Provides strategic direction for sales, operations and promotions
• Supervises restaurants manpower, i.e., hiring, assignment, training, motivation, evaluation, promotions and discipline

Job Description

Some of the important tasks that you will be required to perform are as follows:

• Recruiting & staffing
• Employee onboarding, development, needs assessment and training
• Policy development and documentation
• Development of an employee oriented company culture that emphasizes quality, continuous improvement, key employee retention and development and high performance
• Ensure employee safety, welfare, wellness and health
• Compensation and benefits administration

Job Skills

• Should be able to motivate, develop and direct employees to get the best out of them
• Must possess effective writing skills
• Should have very good negotiation skills