1. Team Leadership
Lead, supervise, and mentor a team of restaurant.
Provide ongoing training and development opportunities for the team. Foster a positive and collaborative work environment.
2. Service Coordination
Develop and implement efficient services to the customer.
Coordinate service calls, prioritize tasks, and allocate resources effectively.
Ensure prompt response to emergency repair requests.
3. Expertise
Stay updated on new menu and new dishes.
Identify opportunities for process improvement and implement best practices.
4. Customer Satisfaction:
Establish and maintain strong relationships with clients.
Address customer inquiries, concerns, and ensure high levels of satisfaction.
5. Budget Management:
Develop and manage the departmental budget, ensuring cost-effective operations.
Monitor expenses, analyse budget variances, and implement cost-saving measures.
6. Compliance and Safety:
Ensure compliance with industry regulations, safety standards, and company policies.
Implement and enforce safety protocols to ensure the well-being of employees and customers.
7. Inventory Management:
Manage and control the inventory of material and equipment.
Coordinate with suppliers to ensure the qulity of the food material.
8. Reporting:
Provide updates to senior management on departmental performance and challenges.
Requirements:
At least 2 years of working experience in the related field.
Positive attitude, good interpersonal & customer-centric skills.
Ability to work independently and collaboratively in a team.
