Here are the key responsibilities:
1. Operations Management
Supervise daily F&B operations (restaurant, café, banquet, or kitchen)
Ensure smooth service flow between kitchen and service staff
Monitor opening and closing procedures
Maintain cleanliness, hygiene, and safety standards
2. Staff Supervision & Training
Lead and manage service staff and kitchen teams
Schedule staff shifts and manage attendance
Train staff on service standards and SOPs
Conduct performance evaluations and provide feedback
3. Customer Service
Ensure high-quality customer service standards
Handle customer complaints and resolve issues professionally
Engage with customers to improve satisfaction
Maintain a positive dining experience
4. Inventory & Cost Control
Monitor stock levels of food, beverages, and supplies
Order and manage inventory to avoid shortages or wastage
Control food cost and ensure profitability
Coordinate with suppliers and vendors
5. Quality Control
Ensure food and beverage quality meets company standards
Check presentation, taste, and portion control
Ensure compliance with hygiene and food safety regulations (e.g., SFA standards in Singapore)
6. Sales & Revenue Management
Assist in achieving sales targets
Promote menu items and upselling strategies
Monitor daily sales and report performance
Support marketing promotions and events
7. Reporting & Administration
Prepare daily, weekly, or monthly reports (sales, stock, wastage)
Maintain records of expenses and purchases
Assist management in planning and budgeting
8. Compliance & Safety
Follow health, safety, and sanitation regulations
Ensure staff follow workplace safety procedures
Comply with local regulations (e.g., food safety laws in Singapore)
Dear Job Seekers,
RMR International Pte Ltd Leading Employment Agency will find suitable job to jobseekers.
Send your CV to ************* HP: +************* 6155