A graduate of Hotel and Restaurant Management, or any related course.
1-3 years’ experience as team leader is required, preferably in a dining/restaurant setting and handling multiple units.
Knowledgeable of food hygiene and Health and Safety requirement.
Strong presentation and communication skills, verbal and written.
Effective planning, project management and organizing skills.
Strong interpersonal skills to work with internal teams and external suppliers and customers.
Willing to put in the hours as and when required.
Proactive approach to problem solving.
With excellent Financial and Analytical Skills..
Strong Leadership and Management Skills.
Strong Attention to Detail.
Good Planning and Organizing Skills.
Ability to work under stress.
Excellent Coordination skills.
Job Description
Responsible for managing and maintaining all the restaurants and resort business.
Oversee all aspects of operations including but not limited to managing, staffing, planning, budgeting, procuring and training.
Ensure all the checklist & form are properly used, restaurant staff are following the 9 service touch point, and the assign task individually has been accomplished.
Inputting of data to SOR and other template.
Secure all items in the menu are available 100%.
Facilitate problems solving and collaboration.
Recognize restaurant staff in achieving the member accomplishment and exceptional performance.
Manage the flow of day to day operation and Making own Local Store Marketing (LSM).
Sending of Reports SOR to AREA MANAGER results and time keeping send on time.
Achieve the Food-cost target and Sales target.
Implementation of new items.
Maintaining in good condition of Facilities and all equipment’s of the store.
