Responsibilities:
- Oversee/ manage the day-to-day operations of all outlets.
- Schedule shifts and manage staff rotations.
- Assign tasks, set goals and provide guidance to team members.
- Allocate resources such as manpower, equipment, and materials effectively to meet operational needs.
- Implement and monitor standard operating procedures (SOPs).
- Monitor and manage food and beverage inventory.
- Coordinate with suppliers for timely deliveries.
- Handle customer feedback and complaints and ensure excellent customer service standards.
- Maintain food quality and safety standards.
- Ensure cleanliness and hygiene in the restaurant complies with health and safety regulations.
Requirements:
- Minimum Diploma/ Degree in Hospitality Management, Business Administration, or a related field.
- Minimum 8 years of operation management experience, including at least 5 years as a team leader/supervisor.
- 6 working days per week
- Able to work on shift, need to work on weekends / PH / long hours
- Experience related to restaurant operations will be considered
- Great leadership, interpersonal, and communication skills.
- Service and result oriented, good team player.
- Able to work under pressure and handle situations
