Job Responsibilities:
• Lead front of house and/or food services operations and handle any operational related matters.
• Conduct Monthly Business Review and Quarterly Business Review with clients.
• Lead and achieve customer’s satisfactory survey.
• Achieve KPI set by the client.
• Analyze on an ongoing basis, internal and external events that affect Business Unit financial budget so as to provide ideas and leadership for both short term tactics and long term plans.
• Evaluate and review strategies on client satisfaction pertaining to operations.
• Develop and direct company’s overall budget planning strategy, plans and cost saving practices.
• Responsible for Business Unit financial budgets and preparation of periodic financial reports / statements for management purposes.
• Supervise and work closely with Managing Director on the Business Unit financial target and ensure their operating effectiveness.
• Establish overall organization development strategy for both short and long term needs of the business.
• Implement appropriate and efficient approaches to meet sales target.
• Continuously review and assess the effectiveness and efficiency of the company’s policies, procedures, processes and identify improvement opportunities in line with the defined Business Units performance framework.
• Work closely with Ops/ Unit Manager and Culinary team to ensure that the deployment of manpower effectively serves the critical goals and needs.
• Provide leadership and guidance to Operation Managers and Unit Managers on addressing service, organization and cost saving issues.
• Build and maintain good working relationship with clients.
• Monitor service, food and beverage standards; work with Chefs to take corrective action where necessary.
• Responsible for the scheduling and deployment of manpower to ensure smooth operations.
• Lead & supervise a team of staff to achieve goals.
• Instill training and building people capability.
• Perform administrative duties or projects.
Health and Safety Responsibilities:
• Follow Compass health, safety and security procedures
• Maintain safe personal presentation standards
• Consult on health and safety matters
• Report all incidents and hazards immediately
• Complete all required HSE training
• Adhere to the site food safety plan, hygiene procedures and standards
HSE Policy / Procedure Documents:
• Compass Health, Safety and Environment Policy
• Employee Health, Safety and Environment Handbook
• Relevant Inspection Forms / SOPs / PWI
• Material Safety Data Sheet (MSDS)