REQUIREMENTS

• O levels or equivalent
• At least 4 years of relevant experience, including 1 year of supervisory experience
• Excellent communication, interpersonal and leadership skills
• Willing to work rotating shift including weekends and public holidays

• Run daily operations efficiently
• Mentor and train junior staff to achieve guest satisfaction
• Recommend and upsell menu items and advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality through continuous improvement process
• Ensure efficient use of resources and minimise wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive and collaborative culture