Job Responsibilities include, but are not limited to:
*Responsible for the outlet's P&L and work in-line with given budget statement
*Analyze and manage financial results of the outlet to ensure maximum profitability.
*To ensure that the outlet is maintained for its quality control standards, grooming, appearance, discipline, safety administration, cleanliness and hygiene etc are maintained in all areas.
*To ensure restaurant Inventory is up-to-date and all equipments are properly maintained
*In-charge of restaurant SOP/Risk Management and Workplace Safety /FSMS-Food Safety Management System/Outside Catering SOP, training and coaching of all service crews and overseeing kitchen members
*Ensure that all products are prepared and presented in accordance with company standards as instructed by the CEO and his assigned personnels.
*Monitor and control food/beverage to minimize wastage and spoilage
*Create/plan your own marketing proposal for your outlet, plan festive menus in advance together with your head chef and work closely with the Marketing Department to launch all proposals.
*Excellent leadership skills and lead by example and take complete ownership of the restaurant.
* The ability to command and lead a high volume kitchen and service operations including outside catering
*Any ad hoc projects as assigned by the CEO and his assigned personnels.
Requirements:
*Must have at least minimum 2 years of working experience as a restaurant manager and or cum sommelier, managing either: European, Mediterranean, Spanish and or French cuisine .
*A Diploma holder /others relevant certificate
*This job description is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the skills and responsibilities required to do this job successfully.
*Please send CV to [email protected]
