Reporting to the Area/Operations Manager, you are responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, and health and safety.
Take responsibility for the business performance of the restaurant.
Plan and analyse restaurant sales levels and profitability.
Prepare reports at the end of the shift/week.
Create and execute plans for staff development.
Accountable for labour and F&B costing matters, including inventory control and conducting bi-monthly stock.
Handle staff disciplinary issues, conducting performance reviews and confirmation of staff.
Provide effective leadership to the F&B team to ensure targets are met.
Constantly review, evaluate operations/procedures and suggest improvements to the management.
Coordinate the entire operations of the restaurant during scheduled shifts.
Maintain high standards of quality control, hygiene, and health and safety.
Ensure strict compliance by all service and kitchen staff to Company’s standard operating procedures.
Any other appropriate duties and responsibilities as assigned.
Requirements:
Min. 5 years of relevant experience with 3 years in a managerial capacity in established hotpot-concept restaurants.
Have good product knowledge on food items.
F&B cost/inventory management skills would be an added advantage.
Basic PC-literacy.
Strong command of both Mandarin & English in order to communicate and introduce menu items to customers.
Strong public relations skills.
Ability to thrive in a challenging environment.
Strong leader & team player.
Capable of delivering profits, costs control and building of customer loyalty.
Summary of role requirements:
Looking for candidates available to work:
Monday: Morning, Afternoon, Evening
Tuesday: Morning, Afternoon, Evening
Wednesday: Morning, Afternoon, Evening
Thursday: Morning, Afternoon, Evening
Friday: Morning, Afternoon, Evening
Saturday: Morning, Afternoon, Evening
Sunday: Morning, Afternoon, Evening
2-3 years of relevant work experience required for this role.