experience in catering
Roles & Responsibilities
* Strong passion in Culinary and F&B industry
* Career growth from Mid to Senior Management level
* Stability and well-established organization
Job Responsibilities:
1.Manage Operations & Food Cost Strategic Planning to upscale Operations Menu Planning, Culinary Innovations,
Ability to lead, multi-task, team player and be supportive to the team of 20 to 25 kitchen & service staff (Manpower Planning)
2.He / She will need to manage some assigned Kitchen/Outlets
Role requires streamlining processes and cultivating a continuous work improvement culture
Liaise, coordinate and disseminate information to key support functions
Maintain and build good relationships with the corporate customers
3.Supervise and ensure the effective functioning of restaurants.
Develop and uphold streamlined operational processes, identifying and implementing enhancements as needed.
4.Enhance cost-efficiency and maximize profits within the profit and loss statement.
Create and monitor the operational budget for the restaurant.
5.Guide and motivate the team to accomplish operational objectives, meet sales targets, and achieve profitability.
Strategically plan and assess weekly staffing schedules to optimize resources and manage costs efficiently.
6.Uphold high standards of food quality, hospitality, and restaurant cleanliness.
7.Enforce sound administrative systems, including cashiering, petty cash, scheduling, payroll processing, invoices, delivery notes, and daily reconciliation.
8.Provide training for new hires, ensuring they acquire the skills and knowledge required for success in their roles.
Cultivate a positive and collaborative team environment.
Job Requirements:
Minimum 15 years experience in Institutional Catering (Mass Cooking) at a Mid to Senior Management Level
Started his/her career as a Chef with operations management experience
Highly organized, meticulous and able to work under pressure
People-orientated with strong project and management skills
