JOB DISCRIPTION

1. Operations Management

- Understanding restaurant operation and process.

- Maintain a high standard of service in the restaurant.

- Ensure the consistency of the restaurant‘s products and services.

- Manage, supervise, and hand-on with employees to perform day-to-day tasks.

- Arrange a working schedule for staff.

- Management day-offs, sick leaves, compensation, and work days of each employee in the department.

- Arrange human resources to maintain operational efficiency in the restaurant.

- Ensure employees strictly follow Company’s regulations and rules.

- Maintain, organize and conduct daily meetings with the team.

 

2. Facilities Management

- Maintain Hygiene Standards including space, products, tools, and equipment.

- Keep track of Assets & Equipment numbers and situations, and report monthly Assets & Equipment situations.

- Manage Merchandise & Equipment with quality, location, and cancelation.

- Work with other departments to maintain Facilities & Equipment in a good condition and reduce costs.

 

3. Revenue Management

- Prepare and present daily/ monthly revenue report

- Recruiting and Training

- Propose recruitment request for Restaurant

- Participate in the selection and training of new employees.

- Train and guide staff to meet the restaurant standard.

- Observe and give results on newcomer’s probation.

- Monitor staffs’ work and attitude to request new training courses with senior managers

- Evaluate employees’ performance and report to the Higher management level.

- Ensure a high standard of customer service, and build a comfortable environment for guests

- Responsible for handling customer complaints about products & services

- Update customer information and data

- Send out thank you letters and apology letters to customers

- Develop Strategy Consulting.

- Propose with plan on improving products and services and execute if approved.

- Build and contribute ideas to innovate products, and develop promotion programs to meet the needs and tastes of customers for each season.

- Research about the market, environment, partners, and competitors to propose an action plan for the company or department if needed

- Present and build a good image for a company brand.

- Other tasks as assigned by the manager.

 

REMUNERATION

- Young Environment, opportunity to grow and develop a career path

- Attractive revenue bonus, tips, performance bonus

- Meal allowance

 

REQUIREMENT

- University degree in Culinary or Restaurant - Hospitality-related field is prefferable

- At least 5 years of experience in a relevant position in a reputable restaurant or brand

- Good English communication skills

- Familiar with Microsoft Office.

- Good Management skills and Decision-making skills.

- Agile, logical thinking, good ethic

- Good observation skills, good communication skills, good teamwork skills, ability to work under pressure

- Flexible, good problem-solving skill

- Able to work night shift (from 5:00 pm to 01:00 am) and flexible hours during the festive season