Roles & Responsibilities

Responsibilities:

· Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business

· Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability

· Manage, train and supervise team of staff at Restaurants to ensure and maintenance high standard service level.

· Ensure safety and hygiene practice at all restaurants

· Review and implement SOP for all restaurants

· Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers

· Participate in annual business planning and budgeting

· Work closely with marketing to develop and implement effective marketing and branding strategies

· Actively involved in the selection and recruitment of staff

Requirements:

· Minimum 3 years’ experience in Food and Beverage

· Preferably with 1 – 2 years of Management Experience

· Ideally someone with experience in Western Dining Restaurant and Wine Menu

· Possess drive & passion to excel in the F&B industry

· Strong communication, problem-solving, motivational and people skills

· Mature and responsible

· Able to commit to restaurant's peak period including weekends, eve of and public holidays

Tell employers what skills you have

Restaurants
Food Quality
Inventory
Cost Management
Purchasing
Sanitation
Service Level
Business Planning
Wine
Cashiering
Budgeting
Excel
Customer Service
Pricing
Sourcing