The ideal candidate should have passion in restaurant business.
ROLES & RESPONSIBILITIES
· Quality control of foods (incl. establishment of quality control procedures and training of employees about quality control)
· Product research and development of new menu
· Respond efficiently and accurately to customer complaints
· Support of new business development
· Manage staff work assignments for the restaurant
· Control product cost and report financial performance to management
· Analyze market trends and benchmarking against competitors
QUALIFICATIONS
· 3 year F&B industry experience
· Deep knowledge about cooking especially Japanese cuisine and beverage
· Strong written and verbal communication skills coupled with creativity, initiative, negotiation, good management, and problem solving skills
· Able to work under strong pressure and tight deadlines
