RESPONSIBILITY
- Participate in the day-to-day operation of the restaurant.
- Report directly to outlet Manager on all restaurant matters.
- Give timely feedback about the outlet’s performance and staff progress.
- Assist with the sales target, quality and service performance of the outlet.
- Assist in planning for sales and service target including strategies in achieving targets.
- Recruitment of staff and conducting interviews.
- Apply a systematic approach to training and developing staff.
- Motivate and reinforce staff disciplines.
- Develop and maintain restaurant image, food quality, excellence customers as well as staff initiatives.
- Labour and food cost control.
- Maintenance of outlet properties including up-keeping of outlet unit, furniture, equipment, inventory etc.
- Liaise with internal department s, leasing management, as well as suppliers.
- Ensure workplace safety and food hygiene standard are met.
- Documentation of daily sales and operation reports, as well as collating monthly reports and documents for on-time submission.
REQUIREMENTS
- Candidate should possess at least N, O, A level certificate, diplomas or degree of any field.
- Minimum 2 years of service experience in F&B or hospitality field.
- Candidate must display integrity and honesty in both principle and action.
- Candidate must have eyes for details, understands customers’ needs and able to continue to generate loyal patrons and regular customers.
- Candidate must possess excellent interpersonal and leadership skill, able to lead and promote teamwork to expand capabilities.
