F&B Restaurant Manager (Service /Kitchen)

6 days / 8 hrs / East Area

Responsibilities:

Service Manager

• Responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, maintaining quality standards, and promoting a positive dining experience.
• Hiring and training staff in the food & beverage industry.
• Understanding of food & beverage operations.
• Supervise a team of service crew to ensure smooth restaurant operation.
• Handle cashiering duties and banking duties.
• Conduct interviews for new hires.
• Attend to customer complaints, if any.

Kitchen Manager

• Assist the cook with the preparation of meal ingredients.
• Stir and heat soups and sauces.
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Organize and store food supplies properly in the kitchen, cold room, and storeroom.
• Any other ad-hoc duties as assigned by the company.