Overses functions and daily operations of the F&B Outlet.
Implements Cost Control System
Implements Food and Service Standards.
Maintains approved food cost for the store.
Makes sure all reports are submitted promptly and accurately as possible.
Management of all equipment and store unkeep.
Reviews manning requirements on a daily operations.
Accomplish requisitions of the following : Extra Staff F&B Operating equipment for functions / outside events.
Establish operational checklist.
Constantly coordinates with the support departments.
Delegates assignments and side duties.
Conducts briefing and debriefing with Staff.
Supervises both BOH and FOH. Constant coordination with the staff regarding number of guest in attendance. Conduct table to table spot checking to ensure quaility food and service is delivered properly.
Entertains guests comments, complaints, and suggestions for appropriate and immediate action.
Implements after closing procedures
Attends weekly service meeting.
Logs in events, comments, complains and suggestions.
Prepares purchase requisitions.
Knows the product inside / all restaurant menus, as well as service.
Performs other duties as may be assigned from time to time.
Plans, conducts training and motivates all service staff.
Settles cashiering problems on alterations, cancellation and unsettled checks.
Performs other tasks assigned.
Bachelor's degree in HRM
With 2-4 years of working experience in any food related industry and at least 1-year supervisory experience in any food related industry;
Restaurant / Food outlet is an advantage
Excellent customer focus and service
Keen to attention to details.
Honesty, Integrity and accountability in all dealings
Must be able to work under pressure and meet deadline required.
Must be willing to work at QC
Must be ready to work varied hours / days and sometimes even on weekends / holidays.
Ability to adapt to a flexible schedule and shifting schedule.
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