$3000 to $4000 (Monthly)
Supporting the Food Atrium Division’s F&B Team in implementing business plans for various food stalls and restaurants, an Area Manager is responsible for all the staff in the stalls that he/she is taking charge (up to 10 staff per stall). He/she is in-charge of the KPIs of all the stalls under his/her charge. In addition to taking care of store-level support functions such as customer service, scheduling, daily operations, cashiering, loss prevention, maintenance and back-office support, the Area Manager also recruits, trains and motivates staff.
Role & Responsibilities:
•Oversee the assigned food stalls/restaurants’ daily operations to ensure efficiency, quality, service standards and cost-effective management of resources
•To create, update and audit the stalls/restaurants’ SOP and ensure that the SOP is observed consistently by the team
•Provide necessary guidance & consultation on food preparation and conduct regular food audits to ensure the consistency of all products
•To work one full day in each stall/restaurant per week and discuss observations and to cover shifts as and when short of manpower.
•Manage, groom and motivate the team to foster continuous improvement
•To assist in staff recruitment selection, on job training, performance management & disciplinary/dismissal issues as required.
•Ensure food hygiene and safety standards are always observed with regular audits
•Oversee the planning of duty rosters and ensure prudence
•Ensure strict adherence to local regulations and labour laws
•Conduct frequent staff performance appraisal exercise when necessary
•Assist in new stall set ups, including planning of the new stall layout and equipment purchase
•Analyse and propose sales & promotional strategies to achieve higher revenue
•Assist to plan, formulate and/or review new products and/or menu selling price from time to time
•Conduct timely reviews on food and operating costs to ensure that they are in line with the budget
•Any other duties as assigned
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