Unit / Chef Manager (Staff Cafeteria)
$ 3,000 - $ 3,000 / Per Mon
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Job Responsibilities:
Manage and oversee the food service operations of hotel / staff cafeteria by leading & supervising a team of F&B staffs.
Manage daily operations including cleanliness, organization and staffing.
Administer staff record and submit report to immediate supervisor.
Manage, build, and maintain cordial relationships with clients and management.
Manage guest relations and guest recovery.
Provide exceptional guest service and setting the standard for all staff.
Accountable for food cost management, menu planning, as well as the development and creation of new products needs.
Responsible for the running and the supervision of food preparation to ensure that food quality standards are met and delivered to clients.
Ensure that operations team adhere to sanitation, food safety and hygiene standards as set in our HSE requirement.
Schedule of roster and other ad hoc responsibilities
Job Requirements:
Preferably specializing in Food/Beverage/Restaurant Service, operational support and client management or equivalent.
At least 3 years of working experience in the related field is required for this position.
Excellent interpersonal and communications skills, able to liaise with all employees.
Confident communication skills for reporting to stakeholders at different levels, ability to influence people across the organization.
Strong experience in involving team management, project management, ownership of budget and costs structure financial management, and operations workflow
Familiar with MS Office applications including Excel, Word and PowerPoint
Ability to clearly articulate messages to a variety of stakeholders
Benefits
AWS & Performance Bonus
Annual D&D and Staff Outing
Staff Meals Provided
Outpatient medical consultation benefit
Clear and rapid career progression
Supportive leaders, managers and great colleague
Manage and oversee the food service operations of hotel / staff cafeteria by leading & supervising a team of F&B staffs.
Manage daily operations including cleanliness, organization and staffing.
Administer staff record and submit report to immediate supervisor.
Manage, build, and maintain cordial relationships with clients and management.
Manage guest relations and guest recovery.
Provide exceptional guest service and setting the standard for all staff.
Accountable for food cost management, menu planning, as well as the development and creation of new products needs.
Responsible for the running and the supervision of food preparation to ensure that food quality standards are met and delivered to clients.
Ensure that operations team adhere to sanitation, food safety and hygiene standards as set in our HSE requirement.
Schedule of roster and other ad hoc responsibilities
Job Requirements:
Preferably specializing in Food/Beverage/Restaurant Service, operational support and client management or equivalent.
At least 3 years of working experience in the related field is required for this position.
Excellent interpersonal and communications skills, able to liaise with all employees.
Confident communication skills for reporting to stakeholders at different levels, ability to influence people across the organization.
Strong experience in involving team management, project management, ownership of budget and costs structure financial management, and operations workflow
Familiar with MS Office applications including Excel, Word and PowerPoint
Ability to clearly articulate messages to a variety of stakeholders
Benefits
AWS & Performance Bonus
Annual D&D and Staff Outing
Staff Meals Provided
Outpatient medical consultation benefit
Clear and rapid career progression
Supportive leaders, managers and great colleague
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