Responsible for creating and upholding a culture of service and operational excellence, through effective systems, training and a great work environment
Manage day-to-day operations in the restaurant as appointed
Create and improve standard operating procedures for service and product preparation offered is uphold
Improve and maintain a training program for all new staff / ongoing mentorship and training for existing staff
Ensure Workplace safety and hygiene standards are adhered to regulatory guideline
Full understanding, and ensuring procedural compliance with the company\xe2\x80\x99s policies
Operational Administrative Duties
Supports the Food & Beverage inventory / stock management and assists in resolving issues.
Monitors stock ordering by venue management and helps maintain par levels.
Monitors and oversees the weekly roster for management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance.
Lead and conduct daily pre-shift roll call with team members to update on daily specials, guests preferences / feedback, internal memos, company / marketing update, station plan, sales and any other operational update.
Helps to promote a friendly PR culture at the venues, communicates regularly with customers to obtain feedback and monitors trends.
Assists DOR to investigate and resolve customer complaints.
Assists in coordinating venue, POS programming and issues.
Work together with DOR and venue management. Identifies and resolves operational issues and strives to develop alternative/improved job methods and improved workflow.
Takes all necessary/prompt action to understand and resolve discrepancies in stock/other cash security issues.
Provides feedback and ideas to help further develop and establish marketing and promotional activities for the venues and review/research customer satisfaction.
Ensures all onsite marketing is implemented on time and in the correct manner.
Works with the Kitchen Chefs to ensure best food quality and Grade A hygiene standards.
Key Requirements
More than 5 years experience in the F& B industry
Excellent knowledge of food & beverage offered in the
restaurant
Good knowledge of food ingredients and cooking methods of food available on the menu
Good memory to recall orders and customers\xe2\x80\x99 names
Excellent communication and PR skills
Good wine knowledge
Sound problem solving and grievance handling know-how
Exemplary leadership qualities
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