Job Description

Core Responsibilities

Business Management

Assist Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers Assist in ensuring a smooth day-to-day operation of the restaurant Work with other management personnel to plan advertising and marketing strategies and any special restaurant functions Safe-keep of company properties Achieve all financial targets Assist in sending daily sales report Prepare checks that itemise and total meal costs using the Point of Sales system Check sufficient stocks and supplies in the restaurant for smooth operation Manage and implement business continuity plans Manage crisis situations and prepare incident reports Participate in negotiations Monitor income and expenses Administer purchasing and receiving procedures Provide information for management decision making Facilitate compliance with legislative and regulatory requirements Manage compliance with F&B hygiene policies and procedures Identify and establish internal and external stakeholder relationships Contribute to innovation process within own scope of work in the Business Unit Foster service innovation Solve problems and make objective decisions at the managerial level Leadership and People Management

Lead the team on each shift and delegate job responsibilities to staff respectively Ensure the company service standards are upheld Plan direct hiring and training for staff Lead with service vision and foster service innovation Manage cross-functional and culturally diverse teams Conduct orientation and training Conduct staff performance assessment during the year-end review Provide ongoing feedback and guidance to staff Manage training and development of staff Develop self to maintain professional competence at the managerial level Food and Beverage Production and Service Collaborate with chefs for efficient provisioning and purchasing of supplies Estimate food and beverage costs Supervise portion control and quantities of preparation to minimise waste Perform frequent checks to ensure consistent high quality of preparation and service Provide quality control for service Manage site/outlet and equipment maintenance Maintain Halal licensing requirements (depends on the outlet) Service Excellence

Investigate and resolve complaints concerning food quality and service Enhance the customer experience and ensure customer satisfaction Maintain service quality and professional etiquette Analyse and aim to raise the bar for service quality Workplace Safety and Health

Conduct food and beverage hygiene audit Requirements

Minimum Diploma or equivalent and/or 2 years of relevant experience in the F&B Industry Proficient in English and 1 other language Willing to work rotating shifts Willing to work on weekends and public holidays Strong communication, interpersonal and management skills Outgoing, Friendly, Pleasant, Energetic, Cheerful, and Hardworking Work independently and in a team Self-disciplined and self-motivated Enjoys interacting with people and serving customers Maintain high standards of personal hygiene with a clean appearance and well-attired Possess enthusiasm and openness to receive feedback for improvement Meticulous vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedules