Job Description

RESPONSIBILITIES

• Lead and manage the team to execute operation requirements of the restaurant.
• Be well equipped with knowledge of all products and services being provided at the restaurantMonitor reservations and ensure special dietaries are taken note of and communicated with Chef.
• Manage inventory, maintenance and operating costs.
• Execute and maintain hygiene and safety of all areas, implementing procedures according to respective regulatory and company SOP requirements.
• Build excellent relations with all guests, anticipating needs to provide flawless, professional service experiences.
• Observe and be attentive to guest feedbacks, taking required measures to upkeep and improve products and services.
• Working with the Executive Chef, to establish and maintain effective employee relations with all team members.
• Manage manpower and all employee matters, such as scheduling, discipline, etc.
• Coach and develop the team, providing training, guidance and performance appraisals, etc.
• Any other duties as assigned by the Management.

• Min Diploma in related field, or at least 3 years of relevant experience in the industry at similar capacity.
• Extensive knowledge in management of food, beverage and restaurant operations.
• Service oriented.
• Knowledge of relevant computer application usage.
• Possess orgnizational and team management skills.
• Able to work well under pressure.
• Strong verbal and written communication skills.
• Positive attitude and team player.