Assistant Operations Manager

Job Description & Requirements Job Purpose: Responsible for driving and delivering sales revenue in line with the budget while managing costs; create and maintain the Standard Operations and Procedures of food service business, which includes food service administration, food safety and hygiene practice; ensure and maintain brand standards; and work with the Business Development team to establish brand concept and strategy of the Food Retails Segment. Responsibilities: Business Operations · Work closely with top management to integrate strategic business continuity management into organization’s operations · Involved in recruitment and retention exercise carried out by management · Responsible for the business performance, financial and budget planning of the business unit · Analyse business performance to optimise sales and profitability · Work closely with the cross functional departments to achieve business goals · Oversee cost controlling and purchasing activities · Work closely with Business Development department in terms of business expansion · Establish and maintain strategic business partner relationships (e.g. external vendors) · Assist General Manager in setting up of new outlets, working with contractors and suppliers to ensure timely opening of outlet · Facilitate innovation process within the business unit Customer Service · Develop and implement service operations processes · Drive service quality and customer satisfaction · Drive customer loyalty for service excellence People Management · Responsible for staff training and development · Develop managers and high-potential employees through organizational talent capability reviews · Lead managers to develop organizational and governance strategies · Facilitate innovation and lead managers to manage change · Oversee all staff related matters including payroll, promotion exercise, disciplinary matters etc Adhering to Quality and Standards · Manage compliance with F&B hygiene policies and procedures · Oversees restaurants standards and maintenance Skills/Qualifications: · At least 3 to 5 years of managerial experience in food retail / institutional catering · At least 3 years’ experience in managing multiple outlets · Minimum ‘O’ level or Diploma in F&B service or equivalent · Willing to be involved in hands on operations · Excellent communication and interpersonal skills · Able to lead and motivate to produce results · Passionate about leading by example and strong leadership quality · Ability to work in a fast-paced environment