JOB RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO:
- Collaborate with the Restaurant Manager (RM) to work towards the restaurant’s annual operating budget and ensure profitability.
- Oversee daily operations of the restaurant, responding efficiently and accurately to customer needs and complaints, while keeping the manager informed of such matters.
- Ensure and maintain consistency in product quality and presentation as set by the Head Chef, RM, and management.
- Work closely with colleagues to achieve sales targets through upselling food and beverage items while maintaining high customer satisfaction.
- Manage festive and monthly promotions, ensuring timely display of marketing collateral, and be accountable for the restaurant's profit and loss.
- Develop strategies to ensure the business plan is delivered, optimizing labor productivity by translating forecast sales, transaction counts, and average checks into daily scheduling (leading staff in the opening and closing of the outlet).
- Manage monthly FOH inventory.
- Comply with hygiene and personal grooming standards, food safety regulations, workplace risk management, cleanliness, and food presentation standards. Always be mindful of and implement FSMS practices.
- Deliver the company brand promise and provide exceptional customer service.
-Responsible for SOP and risk management plan
-Perform all other duties as requested by management, Group General Manager and CEO
**Note:** This job description is intended to provide a general overview of the skills and responsibilities required for success in this role. It is not exhaustive and may be subject to change.
### Requirements:
- Meticulous with a keen attention to detail and creativity.
- Positive attitude with excellent communication skills; solutions-oriented and a proactive problem solver.
- A minimum of a bachelor's degree is required.
To apply, please send your resume to: [[email protected]](mailto:[email protected]).
