Key Responsibilities:
Operational & Service Management:
- Oversee daily food service operations, ensuring smooth workflow and timely service.
- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.
- Ensure food quality, presentation, and portion control meet company and regulatory standards.
- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).
- Manage food preparation and service to optimize speed and efficiency.
Staff Leadership & Training:
- Hire, train, and supervise kitchen and front-of-house staff.
- Schedule and assign shifts to ensure adequate coverage during peak hours.
- Conduct performance evaluations and provide ongoing coaching and feedback.
- Foster a positive work environment that promotes teamwork and efficiency.
Customer Service & Quality Assurance:
- Ensure excellent customer service and handle customer complaints promptly.
- Monitor customer feedback and implement service improvements.
- Work with chefs and service teams to enhance menu offerings and service experiences.
Inventory & Cost Control:
- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.
- Develop budgets and monitor financial performance, including cost control and revenue growth.
- Negotiate supplier contracts and maintain good relationships with vendors.
- Implement portion control and waste reduction strategies.
Compliance & Safety Management:
- Ensure adherence to all food safety, hygiene, and workplace safety regulations.
- Conduct regular health and safety audits and staff training.
- Stay up-to-date with industry regulations and implement necessary changes.
Technology & Process Improvement:
- Utilize POS systems, digital ordering, and inventory management tools.
- Analyze operational data to improve efficiency and service speed.
- Implement innovative food service trends and customer engagement strategies.
Qualifications & Skills:
- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).
- Proven experience in food service management, restaurant operations, or institutional dining.
- Strong leadership, organizational, and problem-solving skills.
- Knowledge of food safety regulations (HACCP, ISO).
- Excellent communication and interpersonal abilities.
- Ability to work in a fast-paced, high-pressure environment.
- Proficiency in restaurant management software, POS systems, and scheduling tools.
WA resume @ +65 8838 7279.
