Job Summary
To ensure the smooth operations of the restaurant which include the proper maintenance of premises, equipment and products bearing in mind the company's mission, vision, and values to support business growth and sustainability.
Responsibilities
- Lead and monitor staff performance to ensure training follows Standard Operating Checklists (SOC) for consistent quality
- Manage inventory by controlling stock levels and placing timely orders to optimize food costs
- Resolve customer complaints promptly to improve satisfaction and loyalty
- Enforce strict cleanliness and hygiene standards to maintain a safe and sanitary environment
- Supervise shift operations by delegating tasks and coordinating staff effectively
- Facilitate clear communication within the team to quickly address and resolve operational issues
- Implement and oversee cash handling procedures in compliance with company policies
Required competencies and certifications
- Minimum 1 year of experience in the F&B industry
- Proficiency in English for effective communication
- At least N-Level qualification or equivalent
Preferred competencies and qualifications
- Basic Food Hygiene Certification
- Ability to communicate in Chinese to assist customers who prefer Chinese language
