Responsibilities
Coordinating front and back of the house operations for smooth delivery of services.
Training / coaching of new and current staff on customer service best practices.
Managing staff training, schedules and work performance.
Organize and supervise shifts.
Respond promptly to customer complaints, suggest solutions to resolve complaints.
Ensure compliance with safety and sanitation regulations.
Control operations cost and identify measures to cut wastages.
Developing new and innovative processes for more efficient restaurant operations.
Planning of daily menus, manage dietary requirements, ingredients purchase and prepare excellent cuisine for various events.
REQUIREMENTS
Relevant experience in the service/F&B industry .
Responsible and maintain positive attitude with a high level of energy at all times.
Independent and able to multitask.
Only qualified candidates will be notified for interviews.
