Responsible for the profitability of the outlet, performing outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. Other responsibilities include managing inventories, interacting with customers, wait staff and support employees to maximize revenue generation and enhance the customer experience, overseeing the recruitment, training and motivation of staff, maintaining high standards of quality control, hygiene and health and safety in the dining area
Responsibilities:
- Take responsibility for the business performance of the outlet
- Perform roll call daily prior to the operating hours to highlight on issues and to motivate staff
- Analyze and plan for outlet sales levels and profitability
- Work hand-in-hand with marketing department to organize marketing activities such as promotional events and discount schemes
- Plan for 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
- Handling emergency and difficult situation
Requirements:
- 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
