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Job Description
- Oversee the management of restaurants, kitchen, and catering operations.
- Manage staff within the organization structure.
- Communicate with food & beverage staff and conduct effective briefings.
- Develop quality management system.
- Monitor the implementation of purchasing procedures.
- Ensure compliance with business operations and hospitality laws.
- Manage the delivery of high quality services to guest.
- Works with HR and manpower planning and management needs.
- Perform any duties which may be assigned by management from time to time.
Job Requirements
- Good communication and writing skills.
- Problem solving, reasoning, motivating, organizational and training abilities.
- Demonstrate ability to communicate with customers and employees.