• Manages daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Take responsibility for the entire restaurant and operation and performance
• Analyze and plan the sales and shift – including sales, food control and staff control
• Ability to manage not only restaurant operation, but also operation staff
• Ability to handle customer complaints and queries
• Maintain standards of operation Manual and , hygiene and safety
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable to operate the existing POS system based on the trained responsibility
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Monitor operating supplies, equipment and reduce spoilage and wastage successful.
• Produce reports and analysis of the outlet and present report in the weekly performance meeting.
• Coaches team on how to exceed customers expectations.
• Ensure that restaurants operate efficiently and profitably, achieving targets set by the company.
• Leading and managing restaurants and bars including restaurant marketing strategies, overseeing food quality, developing menus.
• Assist to organise marketing activities, such as promotional events and discount schemes.
• Prepare reports at the end of the shift/week, including staff control, food control and sales of the day.

• Any graduate
• Minimum 5 years of F&B working experience which will include 2 years of F&B management experience.
• Must have English four skills and Computer ( Microsoft – word , excel )
• Good communication skills
• Oversea experience as a F & B / Fast Food manager/ supervisor is highly welcomed
• Can work under pressure with a positive attitude
• Excellent knowledge of F&B management and F&B operations.
• Leadership abilities and excellent organisational and time management skills.
• High customer service focus.
• High levels of flexibility and adaptability.
• Strong team playing skills.
• Ability to work a flexible schedule, including evenings and weekends.