Job Description

Core ResponsibilitiesBusiness ManagementParticipate and assist Operations Manager to work with chefs and other personnel to plan creative menus that are flavorful and popular with customersAssist in ensuring a smooth day-to-day operation of the restaurantAssist Operations Manager to work with other management personnel to plan advertising and marketing strategies and any special restaurant functionsSafe-keep of company propertiesAttain all financial targetsManage and implement business continuity plansManage crisis situations and prepare incident reportsParticipate in negotiationsAssist in sending daily sales reportMonitor income and expensesAdminister purchasing and receiving proceduresImplement loss/risk preventionProvide information for management decision makingFacilitate compliance with legislative and regulatory requirementsManage compliance with F&B hygiene policies and proceduresIdentify and establish internal and external stakeholder relationshipsContribute to innovation process within own scope of work in the business unitFoster service innovationSolve problems and make decisions at the managerial levelLeadership and People ManagementLead the team on each shift and ensure the company service standards are upheldPlan direct hiring, training, and scheduling of food service personnelLead with service vision and foster service innovationLead team to implement changes and improvementsManage cross-functional and culturally diverse teamsOptimise workforce for service excellenceConduct orientation and trainingConduct staff performance assessment during the year-end reviewMaximise productivity within staff through engagementBoost morale by motivating team members through capability developmentDevelop self to maintain professional competence at managerial levelFood and Beverage Production and ServiceCollaborate with chefs for efficient provisioning and purchasing of suppliesEstimate food and beverage costsSupervise portion control and quantities of preparation to minimise wastesPerform frequent checks to ensure consistent high quality of preparation and serviceManage cost and quality controlsManage site/outlet and equipment maintenanceService ExcellenceInvestigate and resolve complaints concerning food quality and serviceEnhance the customer experience and ensure customer satisfactionPromote a positive work environment by creating a service cultureMaintain service quality and professional etiquetteAnalyse service quality and customer satisfactionWorkplace Safety and HealthConduct food and beverage hygiene auditRequirementMinimum Diploma or equivalentAnd/or 2 years of relevant experience in the F&B IndustryCommunicate in English and 1 other languageWilling to rotate shiftsWilling to work on weekends and public holidaysStrong communication, interpersonal and management skillsCustomer-driven and diligentPassionate in providing excellent managementDiligent and dedicated to improving service quality and bringing in more revenue for the businessWork independently and in a teamPossess enthusiasm and openness to get feedback for improvementOpen-minded to receive feedback and different ideasKeen on details, organised and meticulousSelf-starter and possess a positive can-do attitude
Not Specified