Business Operations
- Assist the Restaurant Manager in daily operations to deliver quality food, service and ambience to our guests
- Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control
- Take ownership of outlet sales, food quality and guest experience
- Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements
- Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
People Management
- In-charge of recruitment, selection and training of new hires
- Monitor and manage the staff performance including punctuality, customer service and food quality
- In-charge of overall supervision of the outlet
- Facilitate innovation and lead staff to implement change
Customer Service
- Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience
- Ensure and maintain service quality and professional etiquette
- Customer feedback management
Adhering to Quality and Standards
- Examine food and beverage preparation
- Ensure quality control for food and service
Skills/Qualifications
- Minimum 2 years of relevant experience in managing F&B restaurants
- Willing to be involved in hands on operations
- Excellent communication and interpersonal skills
- Possess strong leadership qualities
- Able to work shift hours
Full Time: 6 Days/Week, 10 Hours/Day (Including 1 Hour break)
