This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.
• To hit all financial targets
• To lead the team on each shift and ensure the company service standards are upheld
• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel
• Investigate and resolve complaints concerning food quality and service
• Ensure proper working condition of all outlet equipment and prepare equipment defect list
• Prepare checks that itemize and total meal costs using the Point of Sales system
• Ensure sufficient stocks of supplies in the restaurant for smooth operation
• Supervise the operations of at least two restaurants and above
• Perform other duties as assigned by management
REQUIREMENTS
• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience
• Strong communication, interpersonal, and management skills
• Passionate in providing excellent management and interpersonal skills
• Able to work independently and in a team
