Job Description
- Handle the daily operations of the restaurant
- Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
- Manage the restaurant’s budget and forecasts to meet or exceed management expectations
- Maximize profitability of the restaurant
- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
- Supervise food and operational safety to ensure a comfortable environment for the customers
- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
- Control labour through effective manpower scheduling and monitor leave of staff
- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
- Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
- Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time
Job Requirements
- Minimum of 3 years management experience in Food & Beverage industry
- Excellent communication & interpersonal skills
- Possess good organizational and management skills
- Possess good working attitude
- Able to work 11 Working hours a day
