operation manager
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Assisting the chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies.
• Supervise portion control and quantities of preparation to minimize waste.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Perform other duties as assigned by management.
REQUIREMENTS
• Min Diploma or equivalent with relevant experience
• Strong communication, interpersonal, and management skills
• Able to work independently and in a team
• Able to communicate in English and 1 other language
• Excellent vision required for seating guests, expediting food, cleaning equipment, and reading floor plans, charts, and schedules.
• Self-discipline and self-motivated and enjoys interacting with people and serving customers.
• Pleasant, Polite manner, Energetic, cheerful, and hardworking. Possess enthusiasm for learning and keen to get feedback for improvement.
• Ability to engage in physical activities which require long hours of standing during the working shift.
• Require to work on a rotating shift basis which includes weekends and public holidays.
