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KEY RESPONSIBILITIES
Sales management
Build sales and maximise profitability by effective cost control to meet desired business results.
Analyse and evaluate sales trend and trading area.
Guide service crew to use various selling techniques to recommend and suggest additional purchases and upsell to customers.
Operations
Operationally equipped to manage all service sections within the restaurant and its related functions.
Efficient running and daily operations of the restaurant, in accordance to the company’s Standard Operating Procedure (SOP).
Ensure smooth implementation and execution of A&P programs and new products.
Manage inventory control, food wastage and ordering.
Maintain hygiene regulations and upkeep restaurant cleanliness.
Staff management
Staff recruitment, people development through training and staff retention.
Lead and motivate staff in achieving sales targets and customer satisfaction.
Lead and train staff in delivering excellent customer service quality and standards.
Responsible for staff performance and discipline; monitor staff performance and conduct performance evaluation.
Service
Ensure good service standard; to provide customer satisfaction and maintain effective communication with the customers.
Attend to customers on food and beverages queries and complaints; resolving issues where possible and refer customers to managers when required.
Manage and handle customer feedback and complaints in an appropriate and timely manner, aligned with company’s standards and Standard Operating Procedure (SOP).
Sales management
Build sales and maximise profitability by effective cost control to meet desired business results.
Analyse and evaluate sales trend and trading area.
Guide service crew to use various selling techniques to recommend and suggest additional purchases and upsell to customers.
Operations
Operationally equipped to manage all service sections within the restaurant and its related functions.
Efficient running and daily operations of the restaurant, in accordance to the company’s Standard Operating Procedure (SOP).
Ensure smooth implementation and execution of A&P programs and new products.
Manage inventory control, food wastage and ordering.
Maintain hygiene regulations and upkeep restaurant cleanliness.
Staff management
Staff recruitment, people development through training and staff retention.
Lead and motivate staff in achieving sales targets and customer satisfaction.
Lead and train staff in delivering excellent customer service quality and standards.
Responsible for staff performance and discipline; monitor staff performance and conduct performance evaluation.
Service
Ensure good service standard; to provide customer satisfaction and maintain effective communication with the customers.
Attend to customers on food and beverages queries and complaints; resolving issues where possible and refer customers to managers when required.
Manage and handle customer feedback and complaints in an appropriate and timely manner, aligned with company’s standards and Standard Operating Procedure (SOP).
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