Roles & Responsibilities

Responsible for all aspect of the restaurant operations, accounting, financial and administrative (including personnel) matters.

Job Responsibilities:

• Manpower Management - able to mentor staff to achieve excellent service for outlets and improve profit margin for the organization.

• Able to delegate tasks efficiently and fairly among employees and conduct OJT training.

• Inventory Management - ensure all inventories are well-kept and organized.

• Responsible for employee performance and discipline.

• Develop good working relationships with internal and external stakeholders.

• Manage the Quality, Service, Cleanliness & Value (QSCV) of a restaurant.

Job Requirements:

• Excellent leadership skills - at least 2 years of supervisory experience in the F&B industry especially in managing an outlet.

• Sales budgeting and forecasting.

• Able to do basic analysis of P&L.

• Able to lead and motivate restaurant staff to achieve set objectives.

• Proficient in Microsoft Office - handle administrative work and reports at the restaurant level.

• Able to perform the tasks of all roles in the restaurant.

• Well-groomed and pleasant personality.

• Aspire to use creativity in the workplace by bringing fresh ideas to improve the outlet workflow.

• Problem solver and has a passion to think out of the box to achieve the desired outcome.

• Able to work efficiently under pressure.