MAIN RESPONSIBILITIES
Manage staff schedules and provide operation support to Restaurant Manager.
Ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively.
Provide excellent customer service as well as management and ensure that all staff understands the importance of such standards.
Handle customer feedback and complaints professionally
Ensure that the restaurant is clean and organised at all times in compliance with the hygiene, health and safety guidelines required (implementing the safe entry guideline)
Train and brief new staff on operations
Oversee restaurant inventory
Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
Other ad-hoc operational duties as required.
REQUIREMENTS
At least 3 years of working experience in the F&B industry preferably on a managerial level or supervisory level
Familiar with general F&B operations
Able to speak and write in both English and Chinese effectively
Strong passion for Service
Excellent interpersonal and organizational skills
Able to work in a fast-paced environment
Dedicated to customer satisfaction and a great customer experience.
Excellent leaderships skills
Able to commit to a 6 days work week inclusive of public holidays. Note: Rest day will be on weekday
