Supervises all operational aspects of the main restaurant including the development and performance management of staff, optimizing profits and increasing sales. Supervises all operational issues and ensuring the resort’s Standard Operating Procedures are met and value is added to the F&B objectives.
Job Responsibilities
Able to perform all P.O.S duties, including opening and closing procedures.
To utilize up-selling and suggestive selling techniques to enhance the outlet’s financial performance.
Ensure high level of guests’ satisfaction
Maintain all restaurant equipment and records and ensure compliance to all standards.
Make recommendations for price and menu changes that will enhance profitability.
Undertake assigned additional duties where required. These should be completed prior to the opening or after the closing of the restaurant.
Ensure all restaurant staff attend scheduled training programs.
Communicate new procedures to the department in a timely manner, ensuring they have been understood when instructed by Management.
Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve overall objectives of this position.
Understand and strictly adhere to the Resort’s Employee rules and regulations.
Perform any other duties as assigned to him/her by management.
Qualifications
5 years’ experience in restaurant operations, 2 years being in a supervisory position.
Excellent knowledge of eZee System
Well-organized, detail-oriented and able to multi-task.
Must have effective problem solving/decision making abilities.
Must have excellent verbal and written English communication skills.
Restaurant management experience is an absolute requirement
Skilled in creating analyzing and understanding reports.
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