Responsibilities
- manage store operations
- lead and supervise a team of Assistant Managers, Supervisors and Crew
- ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
- maintain guidelines of food preparation to ensure that desired quality and standards are achieved
- coach staff in providing excellent service experience to all customers
- handle all customer queries and feedback in a professional and timely manner
- ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines
- ensure that policies and standard operating procedures are strictly adhered to
- handle selection and recruitment of staff
- monitor work performance of all staff and enforce discipline when necessary
- ensure on-the-job training is conducted for all staff
- check on supplier operations and provide feedback to the Supply Chain Department if necessary
Requirements
- GCE 'O' level
- at least five years of relevant working experience in the food and beverage industry (experience in Japanese cuisine will be an added advantage)
- a natural leader, highly communicative to lead and motivate staff
- quality-driven with good understanding of local food and beverage trends
- trained eye for detail and customer-centric
- ability to work in a fast-paced environment
Work environment
- stores located islandwide
- 5.5 days per week (able to work on weekends and public holidays)
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