This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful 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 preparation and service
• To hit all financial targets
• To lead the team on each shift and ensure the company service standards are upheld
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions
• Direct hiring, training, and scheduling of food service personnel
• Investigate and resolve complaints concerning food quality and service
• Prepare checks that itemize and total meal costs using the Point of Sales system
• Ensure sufficient stocks of supplies in the restaurant for smooth operation
• Safe keeping of company properties
• Assist in sending daily sales report
• Assist in operation to ensure the smooth operation of the restaurant.
• Perform other duties as assigned by management.
REQUIREMENTS
• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience
• Strong communication, interpersonal, and management skills
• Passionate about providing excellent management and interpersonal skills
• Able to work independently and in a team
