OUTLET ASSISTANT MANAGER / MANAGER

We are seeking aproactive and highly hands-onOutlet Manager to lead our quick-service operations and drive ahigh-performance culture. We need a decisive leader who ishighly proficient in Exceland unafraid to challenge the status quo, address subpar performance, and strictly enforce standards.

• Proactive Leadership & Culture:Lead a shift toward a disciplined culture by being present on the floor. Identify and eliminate "bad habits" proactively, address attitude issues immediately, and hold the team accountable. Must be comfortable having difficult conversations and enforcing discipline to maintain standards.
• Hands-on Operational Excellence:Lead by example during peak periods. Ensure 100% team compliance in food assembly, grooming, and punctuality through direct supervision and enforcement of Standard Operating Procedures (SOPs).
• Data-Driven Inventory & Cost Control:Take full ownership ofinventory management. Conduct regular stocktakes, manage supplier orders, andmust use Excelto track wastage, analyze trends, and ensure strict portion control to meet COGS targets.
• Advanced Roster & Manpower Planning:Design and manage efficientduty rosterson a 6-day work week cycle. UseExcelto optimize manpower against peak-hour demand while maintaining lean labour costs and MOM compliance.
• HR Collaboration:Work closely with theHR Departmenton recruitment, disciplinary actions, and staff performance appraisals. Ensure all outlet documentation and administrative records are accurate and submitted on time.
• Compliance:Maintain cleanliness and ensure 100% compliance withSFA/NEAfood safety and hygiene regulations.

• Minimum5 years of relevant managerial experiencespecifically withinQuick Serviceor high-volume casual dining.
• Must be proficient in Microsoft Office particularly in Excelfor data tracking, roster planning, and reporting.
• Advantageous to have prior experience or familiarity withInfotechHRIS.
• A proven track record of managing difficult team dynamics through firm and direct communication. Not afraid to "offend" or challenge staff to maintain high standards.

• Operational needs include weekends and holidays;working patternscan be discussed during the interview.

• Possess a validFood Hygienecertificate.