Job Description:
- Main person to front the cafe/bistro and be responsible for the daily operation
- Stock take, inventory, manpower planning and deployment
- Must have at least 3 years of sufficient experience in managing a bistro covering food, liquor and desserts
- Outgoing personality and able to engage with customer
- Adequate knowledge on Beer, Liquor and Wine such that he/she is able to recommend them to customer
- Experience/knowledge in Bartending is a bonus
- Cashiering and responsible on day to day transaction
- Food hygiene level 1 certification
Requirements and skills
- Leadership skills
- Familiarity with sanitation regulations
- To be able to work on weekend and PHs (Mandatory), off days are on weekdays.
Key points
- 5.5 days work week
- Comes with additional allowance if weekly sales target is achieve
- New Cafe set up
