ESSENTIAL DUTIES AND RESPONSIBILITIES
- Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.
- Work with chefs and other personnel to plan menus that are flavorful and popular with customers.
- Work with chefs for efficient provisioning and purchasing of supplies.
- Estimate food and beverage costs.
- Supervise portion control and quantities of preparation to minimize waste.
- Perform frequent checks to ensure consistent high quality of preparation and service.
- Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
- Direct hiring, training, and scheduling of food service personnel.
- He/she is to implement all standardized procedures, rules and regulations systematically in order to be in line with company standards and policies
- Investigate and resolve complaints concerning food quality and service.
- Prepare checks that itemise and total meal costs using the Point of Sales system.
- Perform other duties as assigned by management.
REQUIREMENTS
- Min Diploma or equivalent with at least 4 - 6 years of related experience
- Strong communication, interpersonal and management skills
- Energetic, positive-minded individual
- Able to work independently and in teams
