• Lead the entire food services operations and handle any operational related matters
• Analyze on an ongoing basis, internal and external events that affect Business Unit financial budget so as to provide ideas and leadership for both short term tactics and long term plans.
• Evaluate and review strategies on client satisfaction pertaining to operations.
• Develop and direct company’s overall budget planning strategy, plans and cost saving practices.
• Responsible for Business Unitsfinancial budgets and preparation of periodic financial reports / statements for management purposes.
• Supervise and work closely with Director Operations/ COO on the Business Unit financial target and ensure their operating effectiveness.
• Establish overall organization development strategy for both short and long term needs of the business.
• Implement appropriate and efficient approaches to meet sales target.
• Continue review and assess the effectiveness and efficiency of the company’s policies, procedures, processes and identify improvement opportunities in line with the defined Business Units performance framework.
• Work closely with CafeManager to ensure that the deployment of manpower effectively serves the critical goals and needs.
• Provide leadership and guidance to Cafe Manager on addressing the
service, organization and cost saving issues.
• Build and maintain good working relationship with the clients and contract retention.
• Monitor service, food and beverage standards; work with the Chef to take corrective action where necessary.
