Multi Unit Manager (FEMALE)

RESPONSIBILITIES:

• Lead Restaurant Managers and ensure smooth day-to-day operations across all assigned units.
• Execute and ensure compliance with company policies and operational SOPs within all restaurants.
• Run regular store audits to ensure operational excellence and compliance.
• Ensure hygiene standards are maintained and health clearance certificates for team members are renewed on time.
• Lead teams to meet HACCP, ISO, food safety, and internal standards and procedures.
• Ensure adequate inventory levels and effective stock control across outlets.
• Provide inputs into short-, medium-, and long-term strategic planning by monitoring industry trends and business dynamics.
• Develop new business streams and support expansion initiatives.
• Lead new restaurant openings for assigned brands in coordination with internal and external stakeholders.
• Assist in supplier selection and evaluation for new raw materials.
• Negotiate pricing with suppliers to optimize gross margins while maintaining quality standards.
• Ensure sales blitz initiatives and marketing activities are executed periodically to enhance brand visibility and drive sales.
• Act as the key liaison between corporate management and unit-level teams.
• Control headcount across all points of sale in line with approved manpower budgets.
• Oversee workforce planning, annual leave planning, and coordinate with relevant teams for RP renewals, accommodation, flights, and related employee logistics.
• Ensure effective onboarding and induction of new employees in coordination with HR.
• Ensure succession planning for direct reports in cooperation with HR.
• Conduct performance evaluations, mid-year reviews, annual appraisals, and objective setting.
• Provide coaching, counseling, and disciplinary actions in alignment with internal performance management processes.
• Define training needs and divisional training plans in coordination with L&D, ensuring timely upskilling of teams.
• Recommend hiring, promotion, and termination decisions as required.
• Ensure proper execution of brand service standards and food quality standards across all outlets.
• Ensure menu revisions are aligned with approved brand standards and guidelines.
• Maintain and enhance brand image by strictly adhering to brand principles.
• Ensure implementation of a robust service recovery procedure across all units.
• Review VVIP customer reservations and experiences, ensuring brand service standards and guest satisfaction are met.

QUALIFICATIONS:

• A minimum of 5 years of experience with premium restaurant brands, preferably in a leadership or management role.
• Demonstrated experience in leading and managing teams of more than 25 employees .
• Proven expertise in overseeing multiple brands or hospitality concepts , with a strong understanding of operational standards and brand management.

Experience:

• F&B Manager: 5 years (Required)

Work Location: In person