Corporate
- Oversee and co-ordinate in conjunction with the Classified Executive Chef efficiently to manage operation.
- Manage the day-to-day operations of all Classified Restaurants
- Conduct and develop tastings and coordinating with Classified Executive Chef for all menu changes and development
- Work closely with Chief Executive Officer in maintaining budget and forecasts
- Create and implement Policies and Procedures for the current and future operations
- Ensure adequate staff coverage and re-organize rosters when necessary
- Maintain positive and lasting relationships with colleagues, suppliers and industry colleagues
- Monitor and manage the financial and operational performance of each outlet
- Ensure all Outlets achieve and maintain all targets set in relation to pre-established budgets
- Ensure impeccable standards of cleanliness thoroughly and all company policies relating to HACCP and Food Safety are implemented at all times
- Manage and explore new opening project
- Manage day-to-day operations of all Classified Restaurants
- Work closely with Finance Team in conducting finance report and POS development
- Work closely with Events and Marketing Team for event management, brands building and promotions
- Work closely with E&M Team and contractors to ensure good condition of all equipment and maintenances
- Work closely with Human Resources Team to facilitate staff training and development
- Set and implement training plan for outlets staff
- Set and implement sales strategies to ensure all outlets achieve sales targets
- Work with suppliers on product development
- Conduct manpower planning and facilitate recruitment process
- Ensure all paperwork is effectively administered and accounted for and in line with company
- Responsible for planning and organizing various corporate events and liaise with clients to identify their needs
- Partially work as a Restaurant Supervisor to assist daily operations in the restaurant
- To work closely with external vendors and internal members for the event preparation
- To manage the event logistics, operations plans, food and beverage, venue/onsite arrangement
- To ensure all event venues are set up in a timely manner with the correct event materials and equipment
- To execute events as per “Event Order" and provide customer support throughout the events
- To ensure all events run smoothly and troubleshoot any emerging problems
- Conduct pre- and post- event evaluations and report on outcomes. To actively make efforts to address any issues, seeking to identify continuous improvement opportunities wherever possible
- Oversee and co-ordinate in conjunction with the Classified Senior Area Manager efficiently to manage operation Assume full responsibility for the daily operations of the kitchen
- Develop and create culinary concepts and dishes around the seasons, guidelines and yearly marketing calendar
- Work alongside with Chief Executive Officer in developing budgets and forecasts
- Be responsible for dish recipe and costing
- Train and sustain the level of execution throughout the kitchen team
- Ensure all Outlets achieve and maintain all targets set in relation to pre-established budgets
- Work closely with Events and Marketing Team for events management, brands building and promotions
- Ensure that all company policies relating to COOSH, HACCP, Hygiene and Health & Safety are followed and implemented at all time
- Maintain positive and lasting relationships with colleagues, suppliers and industry colleagues
- Monitor and manage the financial and operational performance of each outlet
- Manage day-to-day operations of all Classified Kitchen
- Work alongside with Executive Chef in maintaining budgets and forecasts, menu planning, manpower planning and succession planning
- Monitor food costing and food gross profit
- Work closely with Events & Marketing Team in conducting events/outside catering and promotions
- Work closely with E&M Team and contractors to ensure good condition of all equipment and maintenances
- Ensure all Head Chef and kitchen staff have the necessary training and guidelines
- Work with suppliers on product development
- Responsible for manpower arrangement and facilitate recruitment process
- Be flexible and to be prepared to work with operation team to assist daily operations of kitchens
- Ensure all paperwork is effectively administered and accounted for and in line with company policy
- Manage day-to-day operations of all Classified Kitchen
- Work alongside with Executive Chef and Executive Sous Chef in maintaining budgets and forecasts and menu planning
- Ensure Head Chef and all kitchen staff have the necessary training and guidelines
- Work with suppliers on product development
- Work closely with Head Chef to provide operations instructions and feedbacks to improve food standard
- Be flexible and to be prepared to work with operation team to assist daily operations of kitchens
- Responsible for manpower arrangement and facilitate recruitment process
- Ensure all paperwork is effectively administered and accounted for and in line with company policy
Restaurant
- Responsible for running the day to day operations of restaurant and monitor the overall performance of the operational business
- Facilitate the management of performance in an innovative, empowering and entrepreneurial way
- Responsible for the effective cash management
- Achieve revenue target and continuous upgrade service standard
- Responsible for ensuring compliance of the team and the building to all food hygiene, safety and licensing laws as laid down by the relevant statutory bodies and in line with the company Health and Safety Policies
- Responsible for roster scheduling and planning and staff training
- Ensure all paperwork is effectively administered and accounted for and in line with company
- Able to run the restaurant in the absence of Restaurant Manager
- Assist Restaurant Manager in all areas of running the restaurants including stock control, ordering, roster management, and training
- Drive sales and continuous upgrade service standard
- Ensure a complete understanding of the financial liabilities and systems to deal with such as cashing up, reconciliations, reporting, cash handling, correct till procedures, floats, and how to accurately manage each component of the financial operation of the site
- Maintaining high standards of hygiene, health and safety.
- Handle guests' comments and complaints and take immediate corrective actions
- Provide exemplary customer service to restaurant guests, develop relationship, increase top line sales and profit whilst maintaining quality control and costs
- Assist the Restaurant Manager in all areas of running the restaurants including stock control, ordering and roster management
- Ensure a complete understanding of the financial liabilities and systems to deal with such as cashing up, reconciliations, reporting, cash handling, correct till procedures, floats, and how to accurately manage each component of the financial operation of the site
- Be the key holder who need to run shifts as well as open and close the restaurant
- Ensure tidiness and cleanliness within restaurant
- Serve food and beverage to guests in a professional manner
- Perform daily job tasks such as setting tables, refilling condiments etc.
- Provide exemplary customer service to restaurant guests, develop relationship and surpass their expectations
- Maintain neatness and cleanliness of the restaurant
Kitchen
- Assume overall responsibility for the daily operating of the kitchen
- Achieve revenue target through efficient ordering and wastage control, food and supplier quality control, and expenses control
- Promote Classified through the consistent production of excellent food
- Ensure impeccable standards of cleanliness and hygiene throughout the kitchen
- Responsible for roster planning and scheduling
- Ensure all paperwork is kept up to date and is submitted on time
- Provide staff training and maintain good morale of staff
- Responsible for the daily operating of the kitchen in the absence of Head Chef
- Ensure and maintain the consistency of food production and at good standards
- Ensure all kitchen staff maintains the highest levels of personal hygiene and presentation at all times
- Monitor and control food and sundry ordering and receiving
- Assist in perform stock counting and make every effort to reduce loss
- Be knowledgeable and be able to work at each work station
- Able to prepare, cook and present dishes at good standards
- Have thorough understanding in menu
- Manage and ensure deliveries and stock rotation are be done properly
- Maintain and be sure to carry out hygiene standards of kitchen and employees’ personal hygiene
- Able to work on the hot or cold line as assigned and perform tasks of food preparation and organization in the kitchen
- Work as a team player at all times, to get all the orders right and get them out promptly
- Perform flexibility in order to ensure that operations are efficient and profitable
- Maintain standards of hygiene and safety throughout the kitchen at all times
- Responsible for all savory food production being completed on time and to standard
- Able to work as assigned and perform tasks of food preparation
- Maintain standards of hygiene and safety throughout the kitchen at all times
- Ensure all equipment, including crockery and light equipment is properly cared
- Responsible of cleaning duties of kitchen and assigned areas
- Maintain the cleanness of restaurant
- Maintain safety and hygiene standards as well as personal hygiene