Job Responsibilities
• Reviewing and analysing sales, inventory, and other performance data to
measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
• Creating and improving standard operating procedures for service and product preparation
• Ensuring compliance with licensing laws pertaining to the service of food and beverage, public / employee safety and food safety
• Supervise the effective control of food & beverages, labour cost and budget to
ensure effective operational
• Managing manpower schedules, staff development and comply with service standards and SOP
• Working closely with the Marketing department on sales and promotions
• Work closely with R&D chefs for new product development
• Conduct investigation and perform trouble shooting to resolve quality issues
• Suggest and recommend improvements to the running of the restaurant
Job Requirements
• Minimum GCE A-Level or diploma qualifications
• Minimum 2 years working experience in related role
• Able to perform split shift and work on weekends and public holidays
• Positive attitude with ability to influence and lead a team
• Good communication and interpersonal skill
• Organized, meticulous and able to work under pressure
• Energetic and adapt to fast paced environment
• Able to multi-task and work independently
• Possess WSQ Food & Hygiene Certificate
