Job Description

Core Responsibilities Business Management * Participate and assist Operations Manager to work with chefs and other personnel to plan creative menus that are flavorful and popular with customers Core Responsibilities Business Management Participate and assist Operations Manager to work with chefs and other personnel to plan creative menus that are flavorful and popular with customers Assist in ensuring a smooth day-to-day operation of the restaurant Assist Operations Manager to work with other management personnel to plan advertising and marketing strategies and any special restaurant functions Safe-keep of company properties Attain all financial targets Manage and implement business continuity plans Manage crisis situations and prepare incident reports Participate in negotiations Assist in sending daily sales report Monitor income and expenses Administer purchasing and receiving procedures Implement loss/risk prevention Provide information for management decision making Facilitate compliance with legislative and regulatory requirements Manage compliance with F&B hygiene policies and procedures Identify and establish internal and external stakeholder relationships Contribute to innovation process within own scope of work in the business unit Foster service innovation Solve problems and make decisions at the managerial level Leadership and People Management Lead the team on each shift and ensure the company service standards are upheld Plan direct hiring, training, and scheduling of food service personnel Lead with service vision and foster service innovation Lead team to implement changes and improvements Manage cross-functional and culturally diverse teams Optimise workforce for service excellence Conduct orientation and training Conduct staff performance assessment during the year-end review Maximise productivity within staff through engagement Boost morale by motivating team members through capability development Develop self to maintain professional competence at managerial level Food and Beverage Production and Service Collaborate with chefs for efficient provisioning and purchasing of supplies Estimate food and beverage costs Supervise portion control and quantities of preparation to minimise wastes Perform frequent checks to ensure consistent high quality of preparation and service Manage cost and quality controls Manage site/outlet and equipment maintenance Service Excellence Investigate and resolve complaints concerning food quality and service Enhance the customer experience and ensure customer satisfaction Promote a positive work environment by creating a service culture Maintain service quality and professional etiquette Analyse service quality and customer satisfaction Workplace Safety and Health Conduct food and beverage hygiene audit Requirement Minimum Diploma or equivalent And/or 2 years of relevant experience in the F&B Industry Communicate in English and 1 other language Willing to rotate shifts Willing to work on weekends and public holidays Strong communication, interpersonal and management skills Customer-driven and diligent Passionate in providing excellent management Diligent and dedicated to improving service quality and bringing in more revenue for the business Work independently and in a team Possess enthusiasm and openness to get feedback for improvement Open-minded to receive feedback and different ideas Keen on details, organised and meticulous Self-starter and possess a positive can-do attitude