. At least 10 years experience in F&B industry
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours
· Can work between different locations
· Have relavant certificates
- Recruiting, interviewing and training staff to follow restaurant procedures
- Maintaining safety and food quality standards
- Keeping customers happy, getting their feedback on the experience and handling complaints
- Organizing schedules, keeping track of employees’ hours and recording payroll data
- Ordering food, linens, gloves and other supplies while staying within budget limitations
- Supervising daily shift operations, including front- and back-of-house restaurant operations
- Controlling operational costs and identifying ways to cut waste
- Appraising staff performance and disciplining or retraining employees to correct poor performance
