Roles & Responsibilities:
Operations Management: Oversee daily restaurant operations, including opening/closing procedures, shift scheduling, and seating arrangements.
Staff Supervision: Lead, motivate, and supervise service and kitchen staff. Assist in training new hires on service standards, food safety, and sanitation procedures .
Inventory & Cost Control: Manage inventory of supplies and ingredients. Track daily, weekly, and monthly costs, revenues, and wastage to meet budgetary targets .
Customer Service: Handle guest feedback, complaints, and enquiries professionally. Ensure all guests receive prompt service and high-quality food consistent with Korean BBQ standards
Job Requirements:
Requirements:
Possess good communication skills and strong team management abilities.
Familiar with F&B store operations and processes, with a sound awareness of food safety.
Able to adapt to shift work arrangements in the F&B retail environment, including weekends and public holidays.
58 RECRUITMENT PTE. LTD
19C9772
67026282