Job Description & Requirements
Reporting to the Area/Operations Manager, you are responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, and health and safety.
- Take responsibility for the business performance of the restaurant
- Plan and analyse restaurant sales levels and profitability
- Prepare reports at the end of the shift/week
- Create and execute plans for staff development
- Accountable for labour and F&B costing matters, including inventory control and conducting bi-monthly stock
- Handle staff disciplinary issues, conducting performance reviews and confirmation of staff
- Provide effective leadership to the F&B team to ensure targets are met
- Constantly review, evaluate operations/procedures and suggest improvements to the management
- Coordinate the entire operations of the restaurant during scheduled shifts
- Perform banking duties
- Maintain high standards of quality control, hygiene, and health and safety
- Ensure strict compliance by all service and kitchen staff to Company’s standard operating procedures
- Any other appropriate duties and responsibilities as assigned
Requirements:
- Min. 5 years of relevant experience with 3 years in a managerial capacity in established hotpot-concept restaurants
- Have good product knowledge on food items
- F&B cost/inventory management skills would be an added advantage
- Basic PC-literacy
- Excellent organizational skills, interpersonal & communication skills
- Strong public relations skills
- Ability to thrive in a challenging environment
- Strong leader & team player
- Capable of delivering profits, costs control and building of customer loyalty
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