Job Specifications
· Manage day-to-day operations of an outlet to the highest standards
· Preserve excellent levels of customer service
· Work closely with Chef and Marketing team to design exceptional menus
· Plans weekly/monthly/festive menu and work with marketing on prints
· Plans roster for team
· Supervise and work closely with Director Operations/COO 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
· Prepare roster accordingly and schedule manpower
· Prepare attendance sheet, overtime process and team leaves application
· Develop and direct company’s overall budget planning strategy, plans and cost saving practices
· Build and maintain good working relationship with the clients and contract retention
· Comply with all health and food safety regulations
· Report to management regarding sales results and productivity
· Lead F&B team by attracting, training and appraising talented personnel
· Maintain supplies to ensure adequate and not over-order with no wastages
· Checking of goods receivable from suppliers
· Inspect and check operating equipment to ensure good working conditions
· Any other appropriate duties and responsibilities as assigned by the Management
Job Requirements
· Min. GCE ‘O’ Level / ITE / Diploma with at least 3 years’ of working experience in Food & Beverage / Catering Services or equivalent.
· Strong experience in managing food cost.
· Good in computer skills (Eg, MS Office, Power Point Presentation).
Job Types: Full-time, Permanent
Pay: Up to $4,200.00 per month
Schedule:
- Monday to Friday
- Weekend availability
Education:
- GCE 'O' Level or GCE 'N' Level (Required)
Experience:
- F&B: 3 years (Preferred)
Work Location: In person