1. Oversee efficiency daily operation running of the restaurant
2. Planning sales and marketing promotion and events
3. Recruiting, training and supervising staff
4. To work with chefs and other personnel to plan menus
5. Control purchases and inventory
6. Liaising with guest, employee, suppliers, sales representative and authorised department
Requirement
1. Minimum 2 years relevant experience
2. Customer service, communication and interpretation skill
3. Leadership and organisational skill
4. Able to motivate and manage staff
5. Patience and the ability to remain calm in stressful situations
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