ESSENTIAL DUTIES AND RESPONSIBILITIES

· Overall responsible for the administration and operations of the several restaurants' outlets under one restaurant brand.

· Work with chefs and other personnel to plan menus that are flavorful and popular with customers.

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

· Direct hiring, training, and scheduling of food service personnel.

· He/she is to implement all standardized procedures, rules and regulations systematically in order to be in line with company standards and policies

· Investigate and resolve complaints concerning food quality and service.

· Prepare checks that itemise and total meal costs using the Point of Sales system.

· Perform other duties as assigned by management.

REQUIREMENTS

· Minimum Diploma or equivalent with at least 4 – 6 years of related experience

· Strong communication, interpersonal and management skills

· Energetic, positive-minded individual

· Able to work independently and in a team