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Job Responsibilities
- Achieves optimal business performance of the restaurant through identifying business opportunities, analysing, planning restaurant sales and profitability.
- Assists Operations Manager in staff management: recruitment, training, evaluation and promotion.
- Respond efficiently and accurately to customer complaints/feedbacks.
- Overseeing outlet operations and maintaining its operational smoothness.
- Maintains an accurate and up-to-date plan of restaurant staffing needs, approving scheduled labour hours, and ensures that the restaurant is staffed for all shifts.
- Assist to prepare monthly management reports in relation to outlet performance.
- Ensures the strict compliance by all service and kitchen staff to company’s standard operating procedures.
- Maintain a safe working and customer environment is in place to reduce the risk of injuries/accidents and completes incident reports and safety audits promptly.
- Communicate with the Outlet Manager to ensure efficient seating, table utilisation, liaise with Central Kitchen or external suppliers for food supply stocks.
- Undertake any operation related duties as assigned by the Operation Manager.
Job Requirements
- Proficient in spoken and written English.
- Possess at least a Bachelor's Degree, Post Graduate Diploma, Professional Degree, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
- Good analytical, problem solving and decision-making skills.
- Manages work pressure well and loves the prospect of a challenging job that enables personal growth.
- Able to lead, manage and motivate the team.
- Possess enthusiasm in learning and keen to get feedback for improvement; able to learn fast and adapt fast.
- Presentable, outgoing personality, possess exceptional communication and interpersonal skills to maintain good relationships with diverse guests and team members.
- Self-motivated team player who is able to multi-task and work in a fast-paced environment.
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