Outlet In Charge (NON-HALAL RESTAURANT/ 5 DAYS' WORK WEEK)
$ 3,000 - $ 3,000 / Per Mon
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Responsibilities:
Oversee & lead Restaurant Managers in the day-to-day operations of restaurants from Back of House to Front of House including staff recruitment, training, inventory planning, scheduling and continuous improvement.
Ensure and upkeep food quality and service performance of each outlet as well as to recommend, implement service recovery processes required.
Work with ground crew, managers and marketing to project and manage restaurant sales and growth plans through studying of consumer behavior.
Ensure strict compliance by all service and kitchen staff to company’s standard operating procedures.
Develop standard operating procedures.
Any ad-hoc duties assign.
Benefits:
Good career progression plan
Complementary staff meal
Staff discount
Incentive and Allowances
Medical Benefits
5 Days' Work Week
Happy Birthday Voucher
3-5 years experience in F&B service, Kitchen, Hospitality and/or Retail Operational management.
Experience in both front and back of house operations a plus.
Exhibits good command of language and as a all-rounder communicator.
Additional Information
Be careful - Don't provide your bank or credit card details when applying for jobs. Don't transfer any money or complete suspicious online surveys. If you see something suspicious, report this job ad.
Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.
By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.
**We regret to inform that only shortlisted candidates would be notified.
Oversee & lead Restaurant Managers in the day-to-day operations of restaurants from Back of House to Front of House including staff recruitment, training, inventory planning, scheduling and continuous improvement.
Ensure and upkeep food quality and service performance of each outlet as well as to recommend, implement service recovery processes required.
Work with ground crew, managers and marketing to project and manage restaurant sales and growth plans through studying of consumer behavior.
Ensure strict compliance by all service and kitchen staff to company’s standard operating procedures.
Develop standard operating procedures.
Any ad-hoc duties assign.
Benefits:
Good career progression plan
Complementary staff meal
Staff discount
Incentive and Allowances
Medical Benefits
5 Days' Work Week
Happy Birthday Voucher
3-5 years experience in F&B service, Kitchen, Hospitality and/or Retail Operational management.
Experience in both front and back of house operations a plus.
Exhibits good command of language and as a all-rounder communicator.
Additional Information
Be careful - Don't provide your bank or credit card details when applying for jobs. Don't transfer any money or complete suspicious online surveys. If you see something suspicious, report this job ad.
Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.
By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.
**We regret to inform that only shortlisted candidates would be notified.
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