Senior Restaurant Manager(Location, Phnom Penh)

• Leading o Place customer needs as number one priority, resolving conflicts or complaints in a timely and professional manner thereby ensuring protection of the assigned brand’s market image o Act as a role model for the store staff, recruiting, motivating and coaching them constructively in areas requiring further development and ensuring they respond with a sense of urgency to customer needs o Ensures corrective and/or follow-up action is taken and on-going training needs are met in a timely manner o Resolves staff issues sensitively, professionally and in accordance with company’s corporate values and processes, ensuring a win-win conclusion is achieved by all • Planning o Projects future sales figures, taking into account external factors (e.g. holidays, local events, or competitor’s marketing initiatives, and the like) that may positively or negatively impact staffing and stock requirements o Ensures appropriate staff, product stock and supply levels are maintained thereby, optimizing productivity and minimizing wastage and overtime o Communicate, monitor, and follow up to ensure implementation effectiveness of Marketing Program as well as execution of new products and other public relations program. o Review sales every day and analyze sales trends making corrective proposals for approval where needed. • Organizing o Deploys staff appropriately to various positions within restaurant operations, taking into account their strengths and development needs and ensuring customer service is optimized. o Provides training to optimize the use of staff across multiple brands at the location. • Controlling o Monitors and controls customer service and product quality by conducting “management walk” during each shift o Maintains physical environment of restaurant, ensuring cleanliness and sanitary both inside and outside of store premise o Conducts preventive maintenance, cleaning and testing of restaurant equipment, ensuring all safety and operating standards are adhered to and that productivity of equipment is maximized o Ensures staff understand and maintain appropriate food safety standards and handling procedures o Conducts point of sale opening and closing activities, ensuring POS initialization, cash set-up procedures and registers reconciliations are conducted accurately and in a timely fashion o Conducts closing inventories, ensuring accurate records are retained on the appropriate forms o Ensures restaurant operations are running efficiently by conducting regular waste counts, meal and yield counts, monitoring and calculating time cards, conducting security checks and taking corrective action as required while documenting specific action plans o Completing operating checklists as required o Managing all restaurant systems to maximize customers’ experience of the restaurant brand’s products and services • Performs other functions related to managing and those, which may be assigned from time to time

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