- To monitor inventory, estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
- Develop and conduct sensory or product evaluation of fresh produce
- Monitor food preparation and methods
- Supervise portion and quality control of food
- Select and create successful menu items and assign prices based on cost analysis.
- Monitor revenues, expenses and take corrective action to achieve targets
- To keep track and order supplies such as tableware, cooking utensils etc.
- Arrange for maintenance and repair of equipment and other services when needed
- Optimize manpower with proper planning allocations
- Recruit, hire, and oversee training for staff
- Maintain the highest standard of service quality
- Resolve customer complaints about food quality or service in a professional manner
- Ensure cleanliness of restaurants at all times
Requirements
- Degree holder in any fields.
- Minimum 3 years experience in casual dining restaurant environment
- Excellent knowledge of F&B products and industry trends
- Exceptional leadership skills to lead, manage, train and motivate staff
- Fluent in English and possess good interpersonal skills
- Must be able to work 6 days shift work including weekends and Public holiday
