Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

We are looking to hire a customer-oriented restaurant supervisor to ensure that all restaurant operations run smoothly. The restaurant supervisor's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs.

To be successful as a restaurant supervisor, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance. Ultimately, a top-performing restaurant supervisor should be able to achieve exceptional customer service and ensure that customers have a pleasant restaurant experience.

A restaurant supervisor is tasked with ensuring that a restaurant runs smoothly. This can involve many different tasks, including hiring and training staff, managing schedules, and ensuring compliance with all food health and safety requirements. The role of the restaurant supervisor can also be a customer-facing one.

• supervising the preparation, display, and delivery of food and drinks.
• ensuring prompt and friendly customer service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Managing restaurant staff's work schedules

Checking in on dining customers to enquire about food quality and service

The hostess responsibilities include greeting guests, providing accurate wait times and escorting customers to the dining and bar areas. You are also required to assume the role of a waiter/waitress as deemed by the management. For this role, you should have solid organizational and people skills to make sure our guests have a positive dining experience from the moment they arrive till their departure. You should also be available to work in shifts and manage reservation requests, enquiries and emails.

Ultimately, you’ll ensure we provide excellent customer service and a pleasant dining experience to our guests.

Job Description

• Set up cutlery, crockery and glassware on table
• Provide menus and announce Waiter/Waitress’s name
• Welcome guests to the venue and during departure
• Monitor the guest waiting list from time to time to manage customers' waiting time
• Lead customers to assigned dining or bar areas
• Allocate seats to customers by processing collated reservations
• Build good rapport with customers to improve customers' experience
• Follow customer service Standard Operating Procedures (SOPs)
• Comply with the Company's personal, food and beverage hygiene standards
• Comply with the Company's Workplace Safety and Health (WSH) policies and procedures
• Adhere to legislative requirements pertaining to handling and consumption of alcoholic beverage
• Perform opening, operating and closing of shifts
• Execute daily operational tasks according to staff roster
• Answer incoming calls and address customers’ queries
• Suggest areas for continuous improvement within work area
• Coordinate with service staff about available seating options
• Other admin tasks

Requirements

• Prior F&B Experience preferred
• Personable, charming and outgoing personality, with a strong service-attitude
• Able to multitask and work efficiently under pressure
• Possess stamina to stay on feet for long periods
• Able to work evenings, weekends, and holidays
• Only Singaporeans

Basic salary: $2,800-$3,200 ( Can be nego)

Working hours: 5.5 days shift 44 hours (excluding meal time)

(Shop10:30am-10pm)

6 off days per month

Japanese restaurant (Non-Halal)

1) Experienced in SVC

2) Experienced FnB supervisor in Japanese restaurant

3) Can work on weekends, night shifts, and holidays

4) Can walk/stand for long hours

Whatsapp: +6580761774

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North indian Lunch Thali
• Cook North indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

JOB BENEFITS

• Signing on bonus
• Competitive salary range based on experience
• 5-Day working week
• Monthly Sales Incentive
• 6 Monthly Performance Bonus
• Meal allowance or staff meals provided
• Medical Benefits
• Dental Benefits
• Annual Health Screening
• Referrals Incentive
• Staff discount across brands

THE ROLE

to translate the concept and ideals of the Da Paolo Brand into a successfully operating restaurant and to closely support your Assistant Manager / Restaurant Manager, taking responsibility for the smooth running of the restaurant and the implementation, evolution and ongoing improvement of standards and profitability.

To achieve world-class standards to exceed customer expectations, act as a role model for staff and an ambassador for Da Paolo, reflecting its unique culture, positive attitude and excellent standards at all times.

As Supervisor, you will live a values-based culture of excellence, teamwork and world-class service. Your enthusiasm encourages team spirit, loyalty and passion for Da Paolo in others.

ADDITION RESPONSIBILITIES

• Be present and commit to menu development days by participating in food passion sessions
• To take responsibility for contributing towards your development with guidance of the Restaurant/General Manager and attend training courses as identified
• To show commitment to the company values in all aspects of your role
• To act as a positive ambassador for the business
• To attend training and meeting sessions when required
• Must know how to operate and do minor maintenance and repair work

Job Description & Requirements

Roles & Responsibilities

Responsible for the proper and efficient functioning of the bar area and ensure constant supply of beverage stock.

Responsibilities:

Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.

Maintain a positive work atmosphere by acting and communicating in a manner that enhances relations with guests, vendors, co-workers, and management

Provide the highest level of service ensuring complete customer satisfaction

Anticipate any unexpected guest needs and reacts promptly and tactfully

Ensure all operational and safety aspects of the outlet are maintained at all times. These include optimal stock level, efficient operation of all equipment/appliances, and compliance to all statutory and fire and life safety requirements

Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.

Ensure that the assigned Bars are ready for service as per scheduled times

Ensure the proper cleaning and maintenance of equipment in Bars and at all times

Train staff members and ensure strong knowledge of product offering, the outlet’s operational procedures and minimum quality service standards

Delegate duties and tasks to staff to maximize productivity and resources through effective scheduling

Requirements:

Dependability

Personal hygiene

Capacity to work in a fast-paced environment

Comfortable working long shifts if required and on weekends and PH

Qualifications:

WSQ Food Hygiene Course

Minimum 3 to 5 years’ experience in related field is required

Excellent communication and interpersonal skills

Possess bartending skill and wine/spirit management knowledge

Thorough knowledge of food safety procedures

· Salary: $2,750 to $3400

· 6-day work week

· Meals Provided

· Store Incentives if store targets are meet, paid out monthly (for Full Timer only)

JOB DESCRIPTION

1. Assist the Restaurant Manager in ensuring that operations of the restaurant are run efficiently
2. To prepare food base on SOP given
3. To ensure that service and food standards are maintained at all times
4. Responsible for the quality service, product and cleanliness of the outlet
5. Monitor and maintain food quality, ensuring consistency and adherence to recipes
6. Taste food before serving to ensure it meets quality and flavor standards.
7. Any ad-hoc duties as assigned

JOB REQUIREMENTS

1. Related experience in F&B industry will have an advantage
2. Able to work in a fast pace environment
3. Process positive attitude and responsibilities
4. Customer-service oriented personality
5. Passion for cooking

RESTAURANT MANAGER

Job Description:

(a) Monitoring restaurant operations to ensure compliance with food safety standards and industry regulations;

(b) Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality;

(c) Reviewing financial reports to identify monitoring ways to improve profitability;

(d) Ensuring that all employees are aware of any upcoming events or promotions so they can be promoted through social media channels;

(e) Reviewing menus with chefs to ensure food quality standards are being met;

(f) Managing the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow times;

(g) Hiring and training new employees, as well as terminating workers who are consistently underperforming or disruptive;

(h) Maintaining communication with vendors to ensure that food supplies are adequate and prices are competitive;

(i) Establishing long-term business goals and objectives to improve the overall performance of the restaurant.

Requirements:

- Must have at least 3-5 years experience in managing a restaurant.

Roles & Responsibilities

• Provide guidance training to staffs

• Carry out operations in managing floor control to maintain & improve quality, service cleanliness

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

• Goog knowleage about Cocktails and Wine

Responsibilities

• Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Manage customer flow and seating arrangement

• Restaurant Management & Planning

• Resolve day-to-day operation issues

• Maintain restaurant quality, service, cleanliness and value standards

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company

• Ensure workplace safety practices

Working location: Chijmes

Please send your CV to email: [email protected]

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

We have open positions for Restaurant Captains (dinner shift only) for the following F&B brand:

Er Dang Jia LaLa Pot 二当家啦啦煲 - we are passionate about delivering the freshest flavors and authentic experiences with handcrafted broth made from premium ingredients, slow-brewed to unlock deep, umami-rich flavors. Whether customers are savoring a familiar favorite or discovering a new delight, 二当家啦啦煲 brings all closer to the joy of shared meals and the warmth of home.

Job Description:

• Demonstrate knowledge on menus and be able to make food recommendations and order-taking

• Identify customers’ needs and respond proactively to maximise customer satisfaction

• Experience in public relations and be able to upsell liquor

• Handle table reservations for VIP private rooms and be able to drive repeat customer patronage

• Assists servers on the floor during busy hours

• Minimum 3 years of experience in F&B industry

• Excellent interpersonal and communication skills

• Good command of English and Mandarin

• Dinner shift 5pm to 11pm (Mon to Thu) and 5pm to 1am (Fri to Sat)

JOB DESCRIPTIONS:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Bangladeshi kitchen
• Preferably with experience in an Bangladeshi Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

We are an Italian Restaurant in Singapore looking for a manager who will be responsible for overseeing the overall operations of the restaurant, including but not limited to

• At least 10 years of experience in managing Italian restaurants, with a deep understanding of Italian cuisine and customer preferences.
• Managing all aspects of restaurant operations
• Managing cost control for food and beverage and profitability of the restaurant.
• Building and maintaining relationships with suppliers and clients to enhance business opportunities.
• Ensuring compliance with health and safety regulations.
• Staff duty rostering and approval of leave. Supervising staff, including recruitment,training and performance reviews.
• Maintaining high standards of food quality and customer service.

Job Scope

Lead the team and ensure the service standards are upheld

Ensure smooth day-to-day operation of the restaurant

Obtain sales target and KPIs given by the management

Ensuring compliance with licensing, hygiene and health and safety legislation/guideline

Estimate food and beverage costs

Assist in sending daily sales report

Able to handle POS system

Find ways to improve operations

Enhance the customer experience and ensure customer satisfaction

Work with kitchen team on purchasing of supplies

Job Requirement

Strong communication, interpersonal and management skills

Team Player

At least 2 years of experience in a F&B outlet obtaining a managerial position

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene standard

Ability to professionally address customer complaints

Working Hours: 5 Days Per Week (Inclusive of weekends n PH)

Location: Tampines One

Salary: $4000 - $5000

Job Descriptions

• Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
• Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
• Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
• Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.

Requirement

• At least 3-5 years of experience in managing a restaurant, preferably familiar with hotpot restaurant operations
• Strong knowledge in wine and sake
• Excellent interpersonal and communication skills
• Able to thrive in a fast-paced environment and work efficiently under pressure
• Comfortable with handling non-halal food/drinks.

Responsibilities:

• Lead daily operations (including opening and closing) efficiently through guiding team members
• Induct, mentor and train junior staff to achieve guest satisfaction
• Recommend and up-sell menu items as well as advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality by ensuring action plans are carried out
• Implement plans to ensure efficient use of resources and minimize wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive, collaborative and high-performing culture to heighten staff morale
• Strategize manpower planning to support operational needs within budget
• Handle guest complaints with care and provide service recovery options
• Ensure smooth implementation of new F&B products
• Ensure cleanliness of restaurant at all times
• Manpower planning

Requirements:

• Diploma in any field
• At least 3 years of relevant experience and experience in managing a team
• Excellent communication, interpersonal, leadership and organisational skills
• Able to perform in a fast paced environment
• Willing to work 5 days rotating shift, on weekends and public holidays
• Business and financial acumen to achieve profitability targets will be advantageous

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Assistant Restaurant Manager oversees and support the operations at dining establishments to ensure profitability and an enjoyable dining experience.

Role & Responsibilities

Business Operations

• Assist the Restaurant Manager in daily operations to deliver quality food, service and ambience to our guests
• Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control
• Take ownership of outlet sales, food quality and guest experience
• Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary

People Management

• In-charge of recruitment, selection and training of new hires
• Monitor and manage the staff performance including punctuality, customer service and food quality
• In-charge of overall supervision of the outlet
• Facilitate innovation and lead staff to implement change

Customer Service

• Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience
• Ensure and maintain service quality and professional etiquette
• Customer feedback management

Adhering to Quality and Standards

• Examine food and beverage preparation
• Ensure quality control for food and service

Skills/Qualifications

• At least 3 years of relevant experience in F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment
• Ability to work cohesively with fellow team members as part of a team

Full Time: 6 Days 10 Hours/week

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• Provide excellent service to both external and internal customers.
• Good people management skills to handle staff.
• Possess positive behaviour and good learning attitude.
• Proactive and a good team player.
• Good listening and thinking skills.
• Hands on and skilled on basic operation works.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

Job Responsibilities:

• Take reservations and enquire purpose of visit.
• Greet each guest promptly, courteously with eye contact, smile and good body posture.
• Present menu and share promotions, specials and items that are not available.
• Take food orders, repeat orders to guests and inform guest of estimated time to serve.
• Supervise preparation/ topping up of mise-en-place for side station.
• Key orders in the Point-of-Sale system efficiently.
• Supervise the checking of food and beverage inventories and stocks are completed in a consistent and accurate manner.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Supervise opening, operating and closing procedures.
• Ensure systems are in place to maintain the required standards of professionalism, cleanliness and service delivery.
• Delegate duties & responsibilities to servers and captains.
• Ensure staffs to adhere to all company procedures.
• Assist manager in daily briefing to staff members and overseeing the administration and operation of outlet; getting involved in planning and organizing of special events.
• Supervise the implementation of plans to improve and standardize all aspects of operations.
• Ensure all new team members are inducted, mentored and trained thoroughly. alongside the Restaurant Manager
• Ensure excellent communication exists within the restaurant.
• Demonstrate a positive attitude in the workplace; understand and act on team members’ motivations to help them continually perform their best.

Job Requirements:

• Candidate must possess at least 3 years relevant experience in restaurant;
• Strong customer service and problem solving skill;
• Strong and dynamic personality who is willing to learn new items on food and service;
• Team player with excellent interpersonal and communication skills;
• Able to work in fast-paced F&B environment;
• Able to commit weekends and public holidays;

JOB RESPONSIBILITY

• Ensure the daily operations are properly executed and performed – in line to assist Restaurant Management to achieve overall business performance goals
• Assist Manager with monthly inventory reporting, planning of staff schedules based on business needs and daily sales record
• Ensure high quality of food & service by focusing on the user journey
• Cultivate & maintain relationships internally/externally with regular guests
• Responsible for proper opening and closing of restaurant

REQUIREMENTS

• Candidate must either have a background in coffee, ability to calibrate the coffee machine and latte art... OR... Knowledge in wine and/or cocktails.
• Good communications skills - possessing high level of empathy with good listening skills.
• Able to multi-task to lead team in a fast paced and demanding environment.
• Good understanding of health, safety and food hygiene practices.
• Willingness to teach and share professional knowledge with team.
• Trustworthy, impartial & maintain high level of discipline & punctuality.
• Able to work flexible hours including weekends and PH.

To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively

To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards

Ensure smooth day-to-day operation of the restaurant

Obtain sales target and KPIs given by the management

Assist in planning schedule

Promote positive work environment

Ensuring compliance with licensing, hygiene and health and safety legislation/guideline

Develop strategic and operational plans for managing execution and measuring results

Any other duties as may be assigned by management