Job Description

• Oversees and manages daily operations of the outlet/restaurant to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance
• Formulation of standard operating procedures and implementing the system and policies for efficient operations
• Understand the opening and closing of tables, preparing of bills for cash and credit payment, moving tables, splitting tables, database building and management of back of house matters
• Monitor and report sales, quality and service performance of the outlet
• Develop and implement effective marketing and promotion strategies for F & B to achieve financial target
• Monitor quality and consistency to ensure customer satisfaction and respond proactively to prevent and resolve customer service situation
• Take ownership of the regular clientele
• Responsible for induction training and on the job training of new employees and newly promoted employee
• Assist in weekly scheduling of employees according to the labour guidelines and fluctuation in sales
• Verify and submit employees attendance on a timely manner
• Manage the floor employees
• Handle all food and beverage items during preparation
• Manage stock levels of food and other related utensils and cutleries
• Perform daily inventory check to ensure maintenance of stocks
• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times

• At least 3-5 years of working experience in the related field is required for this position
• Passion to deliver exceptional customer service experience
• Able to lead a team in a fast paced and demanding environment
• Problem-solving skills
• Possess good organising skills and business acumen
• Exceptional interpersonal and communication skills