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

• Lead the team on each shift and delegate job responsibilities to staff effectively
• 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 staffs
• Develop self to maintain professional competence at managerial level

• 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)

• 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

• Conduct food and beverage hygiene audit

• 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 get feedback for improvement
• Meticulous vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedules