Responsibilities:
· Head the management of our Food and Beverage operations.
· Achieve the restaurant’s KPI
· Oversees the quality of food and service and be the main point of contact for all guests satisfaction matters.
- Provides leadership and support to our service team
- Holds daily pre-shift meetings and departmental meetings as needed.
- Approves the schedule and flex day requests for all restaurant staff.
- Reviewing operational challenges from time to time to identify issues obstructing performance
- Proactively taking on additional responsibilities where required.
- Liaising with customers, employees, suppliers, licensing authorities and sales representatives
- Be the Face/Go-to Person of the restaurant
Requirements:
· Good people and motivational skills
· Good organizer and planner
· Able to set clear department goals and can manage the operations independently
· Service-orientated
· Ability to operate with flexibility and creativity.
· Well-groomed
· Proactively taking on additional responsibilities where required.
· Fluent with English
· Can think out of the box
· Lead by Example
· A minimum of 5 years’ experience at a managerial level in a restaurant
