Responsibilities:
- Assist and coordinate with the team in all aspects of the daily restaurant duties
- Oversee and manage all areas of the restaurant and responsible for operational leadership of Kitchen and service team.
- Managing and storing vendor's contracts and invoices
- Control costs and reviewing the qualities and quantities of food preparation, minimizing waste, and ensuring high quality of preparation of food.
- Maintain a safe, secure and healthy environment
- Work together with the chefs to manage and control the inventory and doing efficient provisioning and purchasing of supplies.
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Ensure compliance with sanitation and safety regulations
Requirements:
- Minimum Diploma degree or equivalent with 2 to 5 years of work experience in lead role in F&B industry.
- Strong leadership, motivational and people skills with proven record in sales and business development management
- Excellent interpersonal, communication and presentation skills
- Have at least intermediate level of IT Skills (MS Office)
- Must be able to work on weekends and public holidays
- Have experience in establishing and managing a team in F&B Industry
- Able to work under pressure
- Have Food Safety & Hygiene Level 1 certificate
- Fluent in English language and basic Bahasa language is necessary.
