Managing the manpower and assigning tasks to team members based on their skill and project requirement.Liaise with clients, asrchitect, consultants, suppliers and authority personnel.
Cleaning and Restaurant Maintenance: Keep preparation counters, equipment, dining areas and workstations clean and organised; complete assigned cleaning and sanitising tasks; wash utensils and equipment properly; and follow opening, closing and other operational procedures.
Assist with inventory management by monitoring stock levels, receiving deliveries, checking for damages, and reporting low stock or discrepancies to management.