Manage all
F&B and day-to-day operations for all branches.
Establish
targets, KPI’s, schedules, policies and procedures.
Managing
operation & food cost with the sales budget.
Check food,
cutleries supplies and order new supplies when necessary.
Staff
meeting, Training and review the daily, weekly, monthly sales in a regular
basis with the team.
Ability to
manage personnel and meet financial target & assisting in report analysis
on stock and sales, highlighting and acting on any actions to be done.
Manage
employees schedules.
They will
also take full responsibility for managing and meeting all committed budgets
related to the Staff Restaurant
Follow up
inventory management, spot checks with cost control and restaurant.
Preserve
excellent levels of internal and external customer service and following up the
feedback.
Follow up
exceptional menus requirements, purchase goods and continuously make necessary
improvements aligning with management.
Identify
customers needs and respond proactively to all of their concerns
Lead
F&B team by attracting, hiring, recruiting, training and appraising
talented personnel
Provide a
two way communication and nurture an ownership environment with emphasis in
motivation and teamwork
Comply with
all health and safety regulations
Report on
management regarding sales results and productivity
Mastery in
delegating multiple tasks
Communication
and leadership skills
Up to date
with food and beverages trends and best practices
Guest-oriented
and service-minded
Maintain a
positive ambiance, fresh look and feel and brand reputation
Will assist
in the planning and implementation of Marketing activities, promotions, new
ideas and menu specifications each season, working closely with Central Support
to ensure they fit with guidelines and are to the highest quality.
Representative
and responsible for Special Events, Catering, etc.
