Working Days: 5 Days, Mon - Fri
Working Hours: 7am - 4:30pm
Job Summary:
Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.
Key Responsibilities:
· Responsible for the overall daily food production and back of the house operations.
· Maintain and enhance manpower management by daily effective communication.
· Ensure that quality and wholesome food is served in the facility.
· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
· Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.
· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
· Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.
· Submit weekly and monthly financial/administration reports to the Unit Manager.
· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.
· Attend weekly service meetings to improve and enhance service level.
· Evaluate and administer manpower plans, employee training & development.
· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
· Maintain and improve hygiene and safety standards of both front of house and back of house operations.
· Keeping Food Sampling and Daily Cooking Core temperature recordings.
· Ensure recording temperature for all refrigerators.
· Perform all other common duties assigned by both the client and management of Sodexo Singapore.
Key Requirements
· Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
· Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
· People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
· Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
· Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.
· Team player.
Maintaining culinary standard up to company’s requirements.
