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.
- Able to lead and motivate restaurant staff to achieve set obj...