General Management
- Oversee restaurant service operations
- Develop and execute plans to achieve daily and monthly targets
- Manage staff, oversee work schedules and assign specific duties
- Create and improve standard operating procedures for service and product preparation
- Oversee venue equipment and facilities management / maintenance
- Conducts regular inspections on the general cleanliness and maintenance of venues and take corrective action as and when necessary
- Monitor venue adherence to all licensing laws regarding the service of food and beverage, public / employee safety and food safety
- Plan and manage activities with the Marketing department relating to sales promotions, events, etc
- Review and analyse sales mix, inventory, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
Human Resource & Financial Management
- Analyse POS reports and sales trends, recommend and implement cost control exercises, and improvements to onsite sales and marketing tools
- Conceptualise staff development plans according to the needs of the business
- Determine staffing requirements, interview, hire and train new employees, or oversee those personnel processes
- Setting direction and expectations for the team to achieve team goals
- Implement training strategies for the venue
- Fully understand, and ensure procedural compliance with the Company’s policies
Requirements:
- Well-versed in hospitality operations with minimally 2 years of Hospitality/F&B experience in a supervisory role
- Meticulous and well-organised
- Well-groomed and possesses good communication skills
- Passionate about service, able to maintain high standards of service quality
We love people who:
- Go above and beyond to make someone else's day
- Are thoughtful and kind, while upholding high standards
- Own outcomes and drive solutions
- Are ever-curious and always learning
