Reporting to the Area Manager, your responsibilities include but are not limited to:
- Direct and manage the restaurant according to company SOPs and regulatory requirements
- Mentor and supervise service staff on food handling, service conduct, and compliance to standards
- Advise on operational needs and service consistency
- Manage the restaurant according to budget with responsibility in creating and executing plans to sustain profitability
- Monitor sales and provide monthly sales reports with recommendations for business reviews with management
- Handle customers complaints and operational issues
- Other work scope as required by business needs
Requirements
- Diploma in F&B, Supply Chain, or related courses
- Experience working in the F&B industry with at least 3 years in a supervisory role
- Possess good knowledge of WSHA, HACCP & MUIS regulations
- Hands-on with good problem-solving skills relating to F&B operations and customer issues
- Ability to foster positive working relationships
- Basic computer literacy, including MS Word and Excel
- 6 days work week
