JOB DESCRIPTION
Skills Required
- Superb leadership & Coaching Skills
- Excellent Communication and People skills
- Flexibility & Punctuality
- Inventory Management skills
- Self learning esteem
JOB RESPONSIBILITIES
- Oversee the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
- Ensures new products are executed as per SOP the following roll-out.
- Maintain budget, employee records, petty cash, pay bills, or monitor bookkeeping records.
- Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
- Sets high standards for appropriate team behaviour on shift.
- Provides feedback and coaching to the Team regularly.
- Treats all Team Members fairly, with respect.
- Handle guest complaints in restaurants.
- Should have understanding about product shelf life.
- Has effectively forecasted restaurant needs and Indenting for food requirement & operational requirement such as tableware, cooking utensils, and cleaning items.
- Arrange for maintenance and repair of equipment and other services.
- Should have understanding about product shelf life.
- Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
- Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.
- Is capable of handling irate customers with a friendly/calm attitude.
- Is flexible in dealing with changes/problems (e.g., being short staffed)
Direct reporting TO
- Business Manager
- Cluster manager
DIRECT CORDINATION WITH
- CENTRAL KITCHEN
- SALES & MARKETING TEAM
- TRAINING TEAM
- PURCHASE & STORE TEAM
- HR TEAM
- MAINTENANCE TEAM
Eligibility Criteria
- Minimum 3-4 years of experience in F&B Industry
- Graduate in Business administration or a closely related field, or a Commensurate experience