Role & Responsibilities
- Take responsibility for the business performance of the outlet
- Analyze and plan for outlet sales levels and profitability
- Plan duty roster
- Work with outlet chef on menu planning
- Manage staff and provide them with feedback
- Respond to customer complaints and ensure customer satisfaction
- Ensure that all employees adhere to the company’s uniform standard
- Ensure compliance on high standards of quality control, hygiene, and health and safety
- Check stock levels and order supplies
- Work with various department on other administrative matters such as payroll, accounts closing etc
- Perform other reasonable job duties as requested by Supervisors
Skills/Qualifications
- At least 2 years of relevant experience in food court / institutional catering
- Minimum ‘O’ level or Diploma in F&B service or equivalent
- Willing to be involved in hands on operations
- Excellent communication and interpersonal skills
- Able to lead and motivate to produce results
- Ability to work in a fast-paced environment
- Team player
