Responsibilities
- Staff Management:Recruit, hire, train, and supervise restaurant staff, including creating work schedules and evaluating performance to ensure high service standards.
- Operational Oversight:Manage daily front-of-house and back-of-house operations to ensure a smooth and efficient workflow.
- Customer Service:Ensure a positive customer experience by interacting with guests, gathering feedback, and resolving complaints professionally.
- Financial Management:Control costs, manage budgets, monitor sales, and audit inventory to maximize profits and minimize waste.
- Inventory & Supply Management:Oversee inventory levels, place orders for food and supplies, and manage relationships with suppliers within budget limitations.
- Compliance:Ensure adherence to health, safety, and regulatory compliance, including food safety standards.
- Others:Adhoc instructions given by the management.
Key Skills
- Leadership: Ability to lead, motivate, and manage a large team effectively.
- Customer Service: A strong focus on delivering high-quality experiences and resolving issues for customers.
- Financial Acumen: Skills in budgeting, cost control, and financial analysis to ensure the restaurant's profitability.
- Organizational Skills: Efficiently managing staff schedules, inventory, and daily operations.
- Problem-Solving: Ability to quickly and effectively resolve conflicts and address operational challenges.
- Attention to Detail: A meticulous approach to maintaining quality, cleanliness, and compliance.
Job Location: Upper Changi Road
