Responsibilities
Assist the management to achieve the forecast and meet the company budget
Co-ordinates with agent on marketing promotion so as to maximize the revenue
Oversee smooth operations and ensure cost effectiveness in inventory control management
Implement business strategies to increase profitability of F&B operations
Designing new dishes to fit the menu
Encourage co-operation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen
Managing human resources, including staff hiring, training promotion and termination
Requirement
Working knowledge of F&B profession principles and practices
Human resources management skill
Familiar ordering and inventory system
Awareness with culinary trends and best cooking practices
Good interpersonal communication and presentation
