Operation Manager (F&B)

at  POTATO HEAD SINGAPORE PTE LTD

REQUIREMENTS

At least 3-years’ experience in a similar capacity

• Candidate must possess at least a Diploma / Advanced / Higher / Graduate Diploma / Professional Degree in Food & Beverage Service Management or equivalent.
• Required Skill(s): food & beverage, marketing, sales, HR, procurement, P&L.
• Oral and written fluency in English
• Proficient safety, hygiene and sanitation knowledge
• Good Knowledge spirit and wine
• Inspiring individual
• Handles staff well
• Commitment to professional values
• Team builder and leader
• Good PR skills and communication skills
• Willing to work extended hours when required

• Managing service and profitability of the outlet
• Ensure consistent delivery of high service standards of the outlets
• Ensure that all products offered at the outlet are at the highest quality, following predetermined standards, measured through guest satisfaction reviews and competitive surveys, while enforcing strict compliance according to defined procedure.
• Ensure that the outlet is efficient and profitable
• Working closely with the Managing Director and Finance to implement Potato Head Family F&B financial controls that minimize wastage in inventory, costs, cash transactions, procurement and asset management
• Manpower planning and deployment together with the efficient use of operating equipment.
• Review feedbacks from guests and take proactive steps to improve event handling and customer’s dining experience.
• Monitor the quality and quantity of all food and beverage items served; ensure assets are accounted for with proper inventory management and audit checks.
• Ensure operational budgets and cost controls are adhered to.
• Follows and achieves, the monthly marketing plan for the outlet.
• Ensures that an effective marketing approach is applied to the outlet in his Food and Beverage operation.
• Fully understands the market needs and desires for each floor and ensure that the department heads develop menus accordingly.
• Proactively review SOPs and improve service trainings for the team