- Co-ordinating daily restaurant management operations, take charge of Phone Reservation. (Included during break hours).
- Responsible for opening and closing procedure of the restaurant
- Maximize sales opportunity and control cost within the budget to meet business result.
- Delivering superior food and beverage service and maximizing customer satisfaction
- Responding efficiently and accurately to restaurant customer
enquiries and complaints, problem solving
- Meet and greet customers, organize table reservation and offer advice
about menu and liquor choices
- Overseeing stock levels
- Liaising with customers, employees, suppliers, sales representatives
etc
- Organize and supervise shifts, plan smooth operation of the
restaurant as well as manager the cash drawers and petty cash
- Handling administration and paperwork
- Making improvements to the managing and running of the business
and developing the restaurant
- Ensures that appropriate sanitation and safety standards are met
Singapore SFA requirement
- Formulating strategies, assessing and improving profitability of the
restaurant
- Recruitment, training and supervisory of staffs, diligent and be a team
player
- Any decision making must seek for company director approval
- Other ad-hoc duties as assigned
