Job Description

• Stock taking, keeping track of kitchen equipments and place orders, as needed
• Managing vendors' contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules and rosters for staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep records of daily, weekly and monthly costs and revenues
• Arrange for new employees' proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests' feedback and recommend improvements to our menus
• Able to work on public holidays and weekends

Job Qualification

• Minimum O Level
• Previous relevant experience as a Restaurant Manager or similar role in the hospitality or F&B industry
• Good communication and team management skills
• Able to multi-task and possess strong problem solving skills