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- 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.
- 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.
- Lead by setting a good example (ROLE MODEL).
