Main Duties/Responsibilities:
Manage day-to-day operations of the restaurant, including staff supervision, customer service, and inventory management.
Ensure high standards of food quality, hygiene, and safety.
Train and mentor staff to uphold service standards and maximize productivity.
Develop and implement strategies to achieve sales targets and profitability goals.
Handle guest inquiries, complaints, and feedback in a professional and timely manner.
Collaborate with the kitchen team to create innovative menu offerings and specials.
Organizing marketing activities and promotional events in cooperation with the Marketing and Communication Department
Preparing reports at the end of the shift/week, including colleague control, cost of sales control and sales
Monitor and control operational costs and expenses.
Requirements
Candidate Profile:
Bachelor’s degree in hospitality or other related field is desirable.
Minimum of 3 years’ experience in a similar position, preferable in luxury hotel/restaurant environment.
Experience working in a multi-cultural environment.
Strong leadership and management skills with the ability to motivate and inspire a team.
Able to work with speed and efficiency throughout maintaining positive attitude.
Basic knowledge in financial aspects of outlet operations.
Knowledge of Micros system and MS Office.
Fluent in spoken and written English.
Proficiency in another foreign language would be advantageous.
