1. OPERATIONS- MANAGE INDIAN CUISINE RESTAURANT AND BAR
- Take Orders and Serve Customers Food and Drinks.
- TRAIN STAFF ON DAILY BASIS
- TRAIN PT STAFF/AGENCY STAFF
- UPDATE/REVIEW/CREATE SOP AS NEEDED
- KITCHEN/FOH COORDINATE NEW MENUS/UPDATE FOH
- WEEKLY STAFF MEETINGS WITH FOLLOW UP ON THE ACTIONS TO BE TAKEN
- ENSURE SOP’S SET BY MANAGEMENT ARE BEEN FOLLOWED
2. CUSTOMER SERVICE
- ENSURE CUSTOMERS HAVE A GOOD EXPERIENCE AND RETURN
- TACKLE AND FOLLOW UP ON COMPLAINTS – ENSURE MEASURES ARE TAKEN AND IMPLEMENTED/FOLLOWED
- KEEP THE COMPANY’S STANDARD BY TRAINING/TESTING STAFF (ROLE PLAY AFTER HOURS)
- DAILY PRESENCE IN BISTRO DURING PEAK HOURS AND EVENING SHIFTS
3. BUSINESS DEVELOPMENT
- DEVELOP THE BUSINESS WITH PARTNERS (HOTELS, AIRLINES COMPANIES, CORPORATES, EMBASSIES&CONSULATES, BUSINESS GROUPES, CHAMBER OF COMMERCE, ETC)
- WORK WITH AN EVENT COMPANY TO INCREASE NUMBER OF EVENTS
- INSIDE MALL DEVELOP THE SALES WITH OTHER STORES/SERVICES
- CONTACT ALL THE DELIVERY COMPANIES IN SINGAPORE / COORDINATE WITH KITCHEN / ENSURE FOH CAN COPE
- PUSH TAKE AWAY FROM WALK-IN CUSTOMERS
- COOPERATE WITH HOA RETAIL IN ORDER TO PROMOTE VOUCHERS/BRING IN CUSTOMERS INTO BISTRO
4. SALES
- SET THE DAILY/WEEKLY/MONTHLY/TERMLY/YEARLY OBJECTIVES WITH THE TEAM AND FOLLOW UP ON THE RESULTS WITH THE MANAGEMENT & ACCOUNTANT
- INCREASE THE ACHIEVED SALES CONSTANTLY WITH NEW PRODUCTS, NEW SPECIALS, …
- ORGANIZE TASTINGS WITH STAFF SO THEY KNOW THE MENU AND PRODUCTS THEY ARE SELLING. THEY MUST SELL KNOWING FIRST HAND WHAT THEY SELL
- SET UP AND IMPLEMENT INCENTIVE SCHEME
5. MARKETING
- COMMUNICATION INSIDE THE MALL : MONTHLY ADVERTISEMENTS FOR FREE INSIDE THE MALL, EDM SENT BY MALL, NEWSLETTER SENT BY RETAIL SIDE, ARE ALL MEANS OF COMMUNICATING ABOUT THE BISTRO AND SPECIALS
- MAKE A MARKETING PLAN SIX MONTHS AHEAD, COORDINATING WITH THE KITCHEN ON CHRISTMAS, ST VALENTINE, MOTHER’S DAY ETC
- FACEBOOK, INSTAGRAM,…FOLLOW THE SOCIAL MEDIA AND PUSH OUR PATRONS TO FOLLOW US, ENGAGE WITH THE CUSTOMERS
