Job Description

Business ManagementAssist Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customersAssist in ensuring the smooth day-to-day operation of the restaurantWork with other management personnel to plan advertising and marketing strategies and any special restaurant functionsSafe-keep of company propertiesAchieve all financial targetsAssist in sending daily sales reportPrepare checks that itemise and total meal costs using the Point of Sales systemCheck sufficient stocks and supplies in the restaurant for smooth operationManage and implement business continuity plansManage crisis situations and prepare incident reportsParticipate in negotiationsMonitor income and expensesAdminister purchasing and receiving proceduresProvide information for management decision makingFacilitate compliance with legislative and regulatory requirementsManage compliance with F&B hygiene policies and proceduresIdentify and establish internal and external stakeholder relationshipsContribute to innovation process within own scope of work in the Business Unit Foster service innovationSolve problems and make objective decisions at the managerial levelLeadership and People ManagementLead the team on each shift and delegate job responsibilities to staff effectivelyEnsure the company service standards are upheldPlan direct hiring and training for staffLead with service vision and foster service innovationManage cross-functional and culturally diverse teamsConduct orientation and trainingConduct staff performance assessment during the year-end reviewProvide ongoing feedback and guidance to staffManage training and development of staffsDevelop self to maintain professional competence at managerial levelFood and Beverage Production and ServiceCollaborates with chefs for efficient provisioning and purchasing of suppliesEstimate food and beverage costsSupervise portion control and quantities of preparation to minimise wastePerform frequent checks to ensure consistent high quality of preparation and serviceProvide quality control for service Manage site/outlet and equipment maintenanceMaintain Halal licensing requirements (depends on the outlet)Service ExcellenceInvestigate and resolve complaints concerning food quality and serviceEnhance the customer experience and ensure customer satisfactionMaintain service quality and professional etiquetteAnalyse and aim to raise the bar for service qualityWorkplace Safety and HealthConduct food and beverage hygiene auditRequirementsMinimum Diploma or equivalent and/or 2 years of relevant experience in the F&B IndustryProficient in English and 1 other languageWilling to work rotating shiftsWilling to work on weekends and public holidaysStrong communication, interpersonal and management skillsOutgoing, Friendly, Pleasant, Energetic, Cheerful, and HardworkingWork independently and in a teamSelf-disciplined and self-motivatedEnjoys interacting with people and serving customersMaintain high standards of personal hygiene with a clean appearance and well-attiredPossess enthusiasm and keenness in getting feedback for improvementMeticulous vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedules
Not Specified