Brands located at Tanjong pagar
1. Operational Management-
Supervise daily operations of the restaurant and ensure a smooth workflow.
- Monitor and improve the quality of food and service
- Establish and enforce standard operating procedures (SOPs).
2. Staff Management
- Hire and train new employees and implement training programs.
- Form teams and motivate staff to work efficiently.
- Create and manage work schedules for employees.
- Evaluate employee performance and provide regular feedback.
3. Customer Service
- Improve customer experience by gathering feedback and resolving issues.
- Handle customer complaints in a prompt and professional manner.
- Train staff on customer service skills and techniques.
4. Financial Management
- Develop and manage budgets, including revenue, expenses, and cost control.
- Analyze sales data and develop strategies based on analysis
.- Find cost-saving measures for efficient operation.
5. Inventory and Supply Management
- Manage inventory to ensure proper stock levels without shortages or excess
.- Collaborate with suppliers to purchase quality ingredients at reasonable prices.
- Plan and place orders for necessary items to maintain efficient inventory management.
6. Marketing and Promotions
- Plan special events and promotions to attract customers and boost sales.
- Enhance the restaurant's online presence and engage with customers on social media.
- Develop advertising strategies to increase brand awareness.
7. Safety and Hygiene Management
- Ensure compliance with food safety and hygiene regulations
.- Assess and mitigate safety risks for employees and customers
.- Conduct regular health inspections to maintain cleanliness
