KEY ACCOUNTABILITIES
Operations Management
- Manage the team of dining hall catering assistants on daily operations
- Participate in audits activity through the review of operational needs ensure that customer feedback has been taken into consideration
- Ensuring service is ready, timely execution of daily meals & festive specials
- Work closely with his/ her team on day to day operational issues and ensure that product and service standards are maintained at all times
- Take account and monitor daily customer feedback and work with Culinary and Operations teams to rectify products / services issue
Performance Management
- Work with Culinary, Dietician/ Nutritionist and Client teams on cyclical menu planning activity
- Preparing and setting up of dining hall and ready for operations
- Deploying of his / team for roles in the dining hall
- Conduct daily roll call and briefing to the team
Relationship Management
- Build strong relationships and a team player to lead
- Act as the point of contact for all services, operation and related issue in the dining hall, escalating these to Assistant Operations Manager as necessary and ensure that all cases are addressed and closed in a timely manner
KEY REQUIREMENTS
- Valid Basic Food Hygiene Certificate
- Minimum 2 years experiences in F&B setting
- Team player
- Able to work shift hours (start as early as 6am, end at 9pm)
- 6 days work week
