- Singapore
全职 F-B Manager 工作, 薪水 up to SGD 5,000, JW SUMMIT PTE. LTD. 公司招聘中 - Ricebowl
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职位描述
岗位职责
1. Excellence in Customer Service
Customer Engagement: Provide a warm and professional welcome to all patrons, ensuring a high-quality first impression.
Service Standards: Train and lead the team to maintain consistent service protocols, ensuring orders are served promptly and politely.
Complaint Resolution: Handle customer feedback and disputes professionally, turning negative experiences into positive outcomes.
2. Order Taking & Cashiering Duties
POS Management: Accurately operate the Point-of-Sale (POS) system to process food and beverage orders.
Payment Processing: Manage various payment methods (Cash, Nets, PayNow, GrabPay, etc.) and ensure all transactions are recorded correctly.
Cash Reconciliation: Responsible for opening and closing the cash drawer, ensuring daily sales reports match the physical cash on hand.
3. Cooking & Food Preparation
Culinary Quality: Perform food preparation and cooking according to established Standard Operating Procedures (SOP) to ensure taste and portion consistency.
Inventory Control: Monitor stock levels and practice the First-In-First-Out (FIFO) method to ensure ingredient freshness and minimize wastage.
Hygiene Compliance: Maintain a clean and organized workstation, strictly adhering to Singapore Food Agency (SFA) food safety regulations.
4. Manpower Planning & Rostering
Shift Scheduling: Create and manage staff rosters to ensure adequate manpower during peak hours while optimizing labor costs.
Task Delegation: Assign specific daily duties to team members (e.g., prep work, cleaning, serving) to ensure a smooth workflow.
Attendance Tracking: Monitor staff punctuality, leave applications, and overtime records.
5. Oversight of Stall Operations
Operational Excellence: Supervise the end-to-end daily operations of the stall, from opening setup to closing cleanup.
Supply Chain Liaison: Coordinate with suppliers for ingredient ordering and verify deliveries against invoices for quality and quantity.
Equipment Maintenance: Ensure all kitchen appliances and stall facilities are in good working condition and report any maintenance needs immediately.
6. Other Ad-hoc Duties
Crisis Management: Handle unforeseen situations, such as equipment breakdowns or sudden manpower shortages, with a proactive mindset.
Marketing Support: Assist in executing in-store promotions and providing feedback to management on ways to improve sales and efficiency.
Customer Engagement: Provide a warm and professional welcome to all patrons, ensuring a high-quality first impression.
Service Standards: Train and lead the team to maintain consistent service protocols, ensuring orders are served promptly and politely.
Complaint Resolution: Handle customer feedback and disputes professionally, turning negative experiences into positive outcomes.
2. Order Taking & Cashiering Duties
POS Management: Accurately operate the Point-of-Sale (POS) system to process food and beverage orders.
Payment Processing: Manage various payment methods (Cash, Nets, PayNow, GrabPay, etc.) and ensure all transactions are recorded correctly.
Cash Reconciliation: Responsible for opening and closing the cash drawer, ensuring daily sales reports match the physical cash on hand.
3. Cooking & Food Preparation
Culinary Quality: Perform food preparation and cooking according to established Standard Operating Procedures (SOP) to ensure taste and portion consistency.
Inventory Control: Monitor stock levels and practice the First-In-First-Out (FIFO) method to ensure ingredient freshness and minimize wastage.
Hygiene Compliance: Maintain a clean and organized workstation, strictly adhering to Singapore Food Agency (SFA) food safety regulations.
4. Manpower Planning & Rostering
Shift Scheduling: Create and manage staff rosters to ensure adequate manpower during peak hours while optimizing labor costs.
Task Delegation: Assign specific daily duties to team members (e.g., prep work, cleaning, serving) to ensure a smooth workflow.
Attendance Tracking: Monitor staff punctuality, leave applications, and overtime records.
5. Oversight of Stall Operations
Operational Excellence: Supervise the end-to-end daily operations of the stall, from opening setup to closing cleanup.
Supply Chain Liaison: Coordinate with suppliers for ingredient ordering and verify deliveries against invoices for quality and quantity.
Equipment Maintenance: Ensure all kitchen appliances and stall facilities are in good working condition and report any maintenance needs immediately.
6. Other Ad-hoc Duties
Crisis Management: Handle unforeseen situations, such as equipment breakdowns or sudden manpower shortages, with a proactive mindset.
Marketing Support: Assist in executing in-store promotions and providing feedback to management on ways to improve sales and efficiency.
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