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Candidate must possess at least. Professional Certificate, Hospitality/Tourism/Hotel Management or equivalent
At least ************* Year(s) of working experience in the related field
Required Skill(s): handling customer in good manners, Problem-solving skills, communication, customer-service, interpersonal and organizational skills & to be well-rounded and effective.
Proven management experience in the hospitality industry.
A food handler's license.
Sound knowledge of food health and safety regulations.
Strong business acumen.
Exemplary management skills.
Excellent organizational and time management skills.
Effective communication skills.
Exceptional customer service skills.
Preferably Senior Manager specialized in Food/Beverage/Restaurant Service or equivalent.
This is a fine dining restaurant with an elegant setting for fresh, healthy, and uniquely styled food presentations. We are looking for a Restaurant Manager to oversee the overall operations of the Group's restaurant brands. Your role is to provide assistance to the Management in all daily operations of the front service of the restaurant. The company expects a high level performance and aims to promote a good working culture to ensure satisfaction among peers and guest.
Promote company’s way of work: “CLEAR” & “SMART”
Take responsibility for the business performance of the restaurant and work closely with management / Directors of the company to achieve sales objectives
Resolve problems concerning all facets of the front service, anticipate trends, enact approved profit-oriented and cost saving ideas / activities
Organise periodic training activities such as wine training, food tasting, customer feedback role-play among front of the house staff
Develop / update SOPs as and when necessary with best suggestions to promote a more efficient and effective workplace
Perform quality checking on the restaurant service and maintenance to ensure that consistency in practice
Develop and roll out performance improvement program to improve the service quality and customer engagement
Manage day-to-day operation as and when required of which includes the following but not limited to:
Check stock levels, order supplies in the bar, lead and manage weekly and monthly stock take, ensuring all products are available and order products as and when required
Check daily orders and requisition to ensure highest level of quality, taste and presentation
Perform daily closing; cash count and bank in on daily basis
Conduct regular inspection to ensure a high level of hygiene is maintained at all working station which includes grooming and appearance standards
Conduct daily staff briefing before start of each lunch / dinner session
Develop monthly duty roasters, ensuring adequate staffing of the restaurant at all times
Maintain effective communication within the team and kitchen, be responsive to suggestions and concerns and work to resolve problems
Involve in ad-hoc project as and when required or assigned by the Management
Annual Leaves, Medical Leaves, Medical Claims
Split Shift Allowance
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