Job Responsibilities
* Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
* Manage outlet(s) operating budget including revenues, labour costs and profitability.
* Constantly find ways to further increase revenues without compromising on brand standards.
* Assist and make recommendations to management for promotional activities and creative ideas.
* Plan weekly schedule planning and daily team floor plan.
* Be involved in the hiring, training and providing on‑going communication to staff and deliver quality service to guests.
* Ensure compliance with health, safety, food handling, and hygiene standards.
* Handle customers' feedback promptly.
* Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, guest requests, and others as deem appropriate.
* Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
* Coordinate with Chef and other department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
* Be fully conversant with hotel fire & life safety/emergency procedures.
* Attend all briefings, meetings and trainings as assigned by management.
* Perform other duties as directed by the management.
Qualifications / Requirements
* Minimum 3 years' experience of managerial experience in the hospitality industry.
* Able to lead and motivate the team.
* Able to work under pressure.
* Possess good leadership and supervisory skills.
* Able to work in a fast‑paced environment, with a keen eye for quality control.
Benefits
* Financial Incentives
* Year End Bonus
* Staff Meal
* Medical/Insurance Coverage
* Uniform Provided
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