· Lead the entire food services operations and handle any operational related matters
· Analyze on an ongoing basis, internal and external events that affect Business Unit financial budget so as to provide ideas and leadership for both short term tactics and long term plans.
· Evaluate and review strategies on client satisfaction pertaining to operations.
· Develop and direct company’s overall budget planning strategy, plans and cost saving practices.
· Strategize and develop an operation plan in consultation with senior management, leveraging on the strengths, offering and resources to the company to support business growth and deliver fulfilment of contracts.
· Monitor the market landscape, evolving needs of customers, consumption behaviors of consumers as well as activities of competitors and constantly find ways to ride on any opportunities.
· Support the Business Development Team and play a key role in winning projects and contract.
· Build and maintain mutually beneficial relationships with existing client to secure renewal of contact.
· Plan, manage and implement an effective and profitable operation system for all institutional outlets, with emphasis on quality service, customer relationship and productivity maximization.
· Communicate regularly the progress of various initiatives to key stakeholders.
· Ensure the sales revenue and operating expenses of the outlets, in accordance with the budget, to ensure cost optimization and minimize wastage
· Jointly with the Marketing and Technology Team, leverage on digital technology to improve sales and enhance customer experience and user interaction.
· Review customer feedback forms and outlet logbook on operational issues to address gaps and implement measures for improvement in food, beverage, and service standards.
· Perform other assignments and project as assigned by the Management.
· Health and Safety Responsibilities:
• Follow Company health, safety, and security procedures
• Report all incidents and hazards immediately
• Adhere to the site food safety plan, hygiene procedures and standards
· Job Requirements:
- Candidate must possess at least a Degree, Food & Beverage Services
- Management, Hospitality/Tourism/Hotel Management, Business Studies/ Administration/Management or equivalent
- At least 6 year(s) of working experience in the related field is required for this position
- Excellent interpersonal and communications skills, able to liaise with all employees
- Resilient & ability to perform under pressure excellent communications & interpersonal skill
