OPERATIONAL LEADERSHIP

• Assist the supervisor/outlet manager in running the daily operations
• Has shift responsibilities and is accountable as a section In-charge for the smooth running of the section/area designated
• Adhere to the operations and procedures and suggest improvementsto the superiors
• Develop and maintain positive working relations with the team
• Conduct daily briefing with the team
• Contributes to strategic business planning and operations
• Leading and directing the growth of all outlets
• Oversee cost controlling and food purchasing activities
• Plan and develop menus
• Champion service innovation & Innovate the customer experience
• Leverage technology for productivity and innovation
• Able to foster e-business
• Manage and review systems and processes
• Able to manage external service providers
• Optimise sales Site/Outlet and Equipment Management
• Manage site/outlet and equipment maintenance
• Comply with legal requirements

️ Service Excellence

• Ensure service offered is of the highest quality and make the guestfeel welcome at all times
• Welcome and acknowledge all guests according to companystandards
• Responsible for handling guest’s enquiries, requests, feedbackpromptly
• Understand and be proficient in the product offerings
• Inform guest of current promotion and who will be serving them toensure a smooth hand off to the service staff
• Sharing of food knowledge while serving and introducing dishes toguests
• Ensure tables are set according to restaurant standards
• Responsible for taking in guest’s orders and handling POS cashieringsystem
• Manage the flow of guests into the dining, provide accurate waittimes for incoming guests
• Prepare and turnover tables for next guest
• Providing excellent customer service and maintain good standards ascompany’s brand image