Job Description

About Our Company:

Looking to work in an exciting and rewarding hospitality environment? Mega Collective is now hiring! Our growing team is filled with energetic, motivated professionals who thrive on change. As a company, we always put people first. Our foundation was formed by our committed clients and dedicated employees \xe2\x80\x93 they are the building blocks of our success. If you want to help us create unique, thoughtful concepts while offering top-notch hospitality service, join us today!

Responsibilities:

• Achieve revenue targets and profitability for his/her outlet.
• Promotes positive guests relations at all times.
• Manage opening, operating, and closing procedures.
• Ensure that the dining area comply with health regulations and are clean, functional, and of suitable appearance.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Ensure menu board and beverage lists condition, specified amount of menus are available.
• Assist with expediting problem payments and ensure all cashiering procedures are processed in compliance with accounting standards.
• Monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.
• Conduct daily briefing and keep Restaurant Operations Manager/ General Manager informed on all items of interest.
• Ensure food and beverage inventories/ stocks are done on a consistent and accurate basis.
• Establish par levels for supplies, liquor, beer, wine, and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business through delegation.
• Interview potential Front of House new hires.
• Analyse information and evaluate results to choose the best solution and solve problems.
• Participate actively in implementing new ideas for improvement towards excellent services.
• Maintain a training system to ensure that staff has the necessary framework and skills to perform their job efficiently and effectively.
• Establish challenging, realistic, and obtainable goals to guide Front of House staff members in operation and performance.
• Ensure all Front of House staff members receive reviews and appraisals in a timely manner.

• Minimum 5 years of experience working in the F&B service industry and 3 years of experience in managing an outlet.
• Conscientiousness and analytical skills.
• Excellent communication, interpersonal and organizational skills.

• Performance Bonus
• Medical Benefits
• Annual Leave, PH and many more
• Staff meal provided