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Successful incumbent is accountable for outlet operations, such as building sales, managing costs, meeting SOPs & regulatory requirements, staffing, staff development, & CSR.
Job Scope:Responsible for the overall daily operations and customer handling of the Front of House (FOH) and Back of the House (BOH);
Responsible for outlet sales building and cost management;
Responsible for building FOH restaurant staff's commitment by demonstrating and reinforcing the leadership behaviours and work standards;
Responsible for motivating and educating the team and working closely with BOH to ensure smooth coordination and operation within the outlet;
Assist in recruitment, selection and staff retention program to ensure optimum number of restaurant staff;
Enforce and manage all food safety and sanitation requirements and practices as per company standards and statutory requirements;
Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation;
Inspect food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times;
Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.)
are executed accordingly;
Ensure the restaurant follows the workplace and safety regulations set forth by the Company, MOH and government regulatory;
Perform any other additional responsibilities as assigned by the Operation Manager.
Job Requirements:Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.
Minimum 4 years of working experience in a supervisory role in a similar industry.
Those without professional qualifications must have a minimum of 6 years of related working experience (full-time employment) in a similar industry with good track records.
Speak English and Bahasa fluently and have the ability to read and write English and Bahasa sufficiently.
Proficient in the full spectrum of casual/fine-dining restaurant functions, including food planning and preparation, cost management, customer handling, workplace safety & security, regulatory requirements, people management, recordkeeping, etc.
Understand and have experience working with Point-Of-Sales (POS) systems.
Meticulous, mathematically inclined and possess good people skills.
Analytical, strong in problem identification, problem solving and decision making.
Able to work independently with minimum supervision and at the same time able to bring teamwork into the work setting.#J-18808-Ljbffr