Job Scope
- Assist the Restaurant Manager to manage and run the daily operations of the restaurant.
- Ensure that sales targets and service standards are met.
- Manage operational costs and requisite stocks/items required by the restaurant.
- Lead and motivate the team in achieving sales target and customer satisfaction.
- Establish good rapport with customers and handle customers' request professionally and promptly.
- Plan staff rosters and provide training and coaching to staff on customer service and product knowledge.
- Schedule and coordinate meetings.
- Participate in HR matters such as recruitment, conducting employee performance reviews, disciplinary, grievances etc.
- Develop strategies for better workplace efficiency and goal achievement.
- Liaise between managers, customers and employees.
- Troubleshoot POS system.
- Support ongoing learning and development of team members.
- Create and foster a respectful and inclusive team environment.
- Ensure compliance to licensing, food safety/hygiene regulation, health and safety legislation and guidelines.
Job Requirements
- Diploma in Food and Service Management or Business Management
- 6 to 8 years of restaurant management work experiences
- Solid understanding of restaurant financials and experience with budgeting, cost control, and revenue management.
- Extensive food and beverage (F&B) knowledge
- 6 work days per week including weekends and public holidays with rotating shift
