| Responsibilities:
- Support in all areas of restaurant operations to the team.
...Responsibilities:
- Support in all areas of restaurant operations to the team.
- Assist facility staff to ensure timely maintenance and repair of facilities.
- Retain high quality standards for freshness, taste, and consistency. Check that recipes are followed accurately.
- Have complete knowledge of all menu items, their garnish, contents and preparation methods. Be ready to answer any customer questions.
- Identify opportunities for quality/service improvements, cost savings and other operational enhancements.
- Monitor the ordering processes for each department and ensure that they are controlling costs. To better control of HR cost, make use of warning letters timely in daily operation.
- Keep constant watch on restaurant property to prevent loss and shrinkage.
- Ensure accurate daily closing, and cash management.
- Conduct meetings with all staff and set the target and priorities for the following week.
Requirements:
- Minimum three years of restaurant experience, at least one year of which in restaurant management. Must include management of kitchen and service operations.
- Organization skills, including prioritizing of workload and task delegation.
- Inventory management for perishable products.
- Understanding of customer satisfaction drivers.
- Team leadership: track record in managing team performance; employee assessment with appropriate action taken.
- Outgoing personality for customer and staff interaction.
- Passion for quality and customer satisfaction.
- Honesty and integrity.
- Passion in F&B industry.
