Core Responsibilities
Front-of-House & Service Excellence:
Oversee daily table turns, floor operations, and host bookings. Resolve guest complaints professionally and maintain high service standards to drive repeat business.
Team Leadership & HR:
Recruit, onboard, train, and schedule front-of-house service staff. Handle shift rostering, performance reviews, and ensure compliance with local labor regulations.
Financial & Inventory Control:
Track daily sales, reconcile POS reports, and manage cash handling. Audit food, beverage, and operating supplies inventory to control wastage and meet food cost targets.
Vendor & Supply Management:
Procure inventory, negotiate with suppliers, and verify incoming goods against purchase orders.
Compliance & Safety:
Enforce strict hygiene, food safety (e.g., SFA guidelines in Singapore), workplace health, and licensing laws.