Summary

Responsible for the delivery of high-quality menu and motivate staff to provide excellent customer service while maintaining all restaurant’s revenue, profitability and quality goals. Will also ensure efficient restaurant operation, as well as maintain high production, productivity, quality and customer service standards.

Responsibilities

EffectiveManagement

¨ Overseeingfood presentation and storage to ensure compliance with food health and safetyregulations.

¨ Reviewingcustomer feedbacks to develop and implement ways to improve customer service.

¨ Ensureaccurate daily menu is communicated to clients

¨ Planningand delegating work duties to restaurant staff and ensuring that they workaccording to the compliance of the restaurant business.

¨ Preparingdaily reports and presenting them to the restaurant manager.

¨ Ensurecustomer satisfaction through promoting service that exceeds all expectation.

¨ Maintainquality control for all food served

¨ Projectfuture needs for goods and products required for the smooth running of therestaurant and order accordingly.

¨ Lookfor ways to cut waste and decrease operational costs

Training andDevelopment

¨Train new employees and provide ongoingtraining for all service staff.

RelationshipManagement

¨Liaise with customer service relationshipofficer and business development department for outdoor services.

StatusReporting

¨Generate DSA, weekly, monthly, and annualreports.

Monitoring

¨Analyze staff evaluations and feedback toimprove the customer’s experience

QHSEResponsibilities:

¨ Overseehealth code compliance and sanitation standards in the restaurant

¨Conducts operations in a safe manner according to the Company’spolicies and procedures, noting unsafe practices.

¨Participate in drills.

¨Plays an active role in QHSE meetings and all other company safetymanagement systems

¨Must complete STOP safety program and be active in use of itsprinciple

¨Work in safe and conscientious manner to ensure personal safetyand safety of colleagues.

¨Understand proper use of safety equipment required for theposition

¨Understand the emergency duties of the position

Qualifications & Experience

¨A University degree or HND in Catering or Food Management orrelated fields.

¨Must have prior experience in hospitality industry, preferably arestaurant or hotel

¨Minimum of 3 years’ experience in food production andpresentation.

¨Firm, decisive and energetic,

¨Customer-oriented

¨Ability to work in a fast-paced environment.

--Restaurant Software proficiency

Requirements

A University degree

Must have prior experience in hospitality industry, preferably a restaurant or hotel – minimum of 3 years’ experience.

Firm, decisive and energetic,

Customer-oriented.