Job Description

Duties and Responsibilities 1. Manage the day to day restaurant operations and lead the service crew to deliver 100% customer service through fast and friendly service and quality products 2. Handle customer feedback promptly and professionally 3. Plan the deployment of the team members before the shift starts 4. Delegate tasks to the restaurant staff. Coach, mentor and train the team at their workstations during your shift 5. Prepare the schedule of all staff on a weekly basis 6. Carry out temperature checks on all products to ensure quality according to ROCC standards 7. Update projection charts to ensure product availability and to reduce wastages 8. Conduct month-end inventory closing 9. Monitor food safety practices of team members especially on hand wash procedures 10. Handle potential crisis faced in the restaurant 11. Meet and deliver KPI standards 12. Interview and select potential candidates for jobs in the restaurant 13. Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms) 14. Coach, lead and mentor team members to achieve sales and profit targets 15. Work closely with HR department for all staff related matters and ensuring that processes are aligned with HR policy 16. Conduct annual performance/appraisals and review pay packages for outlets staff 17. Handling all day-to-day administration and paperwork. 18. Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.


Knowledge, Skills and Abilities Required 1)Minimum GCE O level with 3-5 years of similar working experience in F&B , retail or hospitality industry 2)Good work ethics and positive attitude 3)Exceptional Leadership , Organisational, People Management and Problem Solving Skills 4)Possess good computer skills to operate POS (cash registers) systems. 5)Must be willing to work various shifts including weekends and public holidays 6)Ability to work under pressure in a multitask environment