Job Description

Job Responsibilities

• Achieves optimal business performance of the restaurant through identifying business opportunities, analysing, planning restaurant sales and profitability.

• Assists Operations Manager in staff management: recruitment, training, evaluation and promotion.

• Respond efficiently and accurately to customer complaints/feedbacks.

• Overseeing outlet operations and maintaining its operational smoothness.

• Maintains an accurate and up-to-date plan of restaurant staffing needs, approving scheduled labour hours, and ensures that the restaurant is staffed for all shifts.

• Assist to prepare monthly management reports in relation to outlet performance.

• Ensures the strict compliance by all service and kitchen staff to company’s standard operating procedures.

• Maintain a safe working and customer environment is in place to reduce the risk of injuries/accidents and completes incident reports and safety audits promptly.

• Communicate with the Outlet Manager to ensure efficient seating, table utilisation, liaise with Central Kitchen or external suppliers for food supply stocks.

• Undertake any operation related duties as assigned by the Operation Manager.
  

• Proficient in spoken and written English.

• Possess at least a Bachelor's Degree, Post Graduate Diploma, Professional Degree, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.

• Good analytical, problem solving and decision-making skills.

• Manages work pressure well and loves the prospect of a challenging job that enables personal growth.

• Able to lead, manage and motivate the team.

• Possess enthusiasm in learning and keen to get feedback for improvement; able to learn fast and adapt fast.

• Presentable, outgoing personality, possess exceptional communication and interpersonal skills to maintain good relationships with diverse guests and team members.

• Self-motivated team player who is able to multi-task and work in a fast-paced environment.