Operation Manager (Fine Dining)

(F&B Manager)

Super Seven Stars

မရမ်းကုန်း | ရန်ကုန်တိုင်း

ရန်ကုန်တိုင်း

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Operation Manager (Fine Dining)

Operation Manager (Fine Dining)

Super Seven Stars

ရန်ကုန်တိုင်း

Operation Manager (Fine Dining)

(F&B Manager)

Super Seven Stars

Myanmar - ရန်ကုန်တိုင်း

မရမ်းကုန်း | ရန်ကုန်တိုင်း

08 Jul 2025

လုပ္သက္အဆင့္

Manager

အလုပ္အမ်ိဳးအစား

Food and Beverage

Job Industry

လက်လီ/လက်ကားရောင်းဝယ်ရေး

အနိမ့္ဆံုး ပညာအရည္အခ်င္း

Bachelor Degree

Job Type

Full Time

လုပ္ေဆာင္ရမည့္တာ၀န္မ်ား

A Fantastic Opportunity for ...

Overseeing Daily Operations:
- Manage kitchen and service areas to ensure efficient operations.
- Coordinate between kitchen staff, servers, and other personnel.
- Ensure quality consistency in food presentation and service
Staff Supervision and Management:
- Supervise waitstaff, bartenders, and kitchen staff.
- Train staff, develop teamwork, and maintain high morale.
- Schedule shifts and conduct performance evaluations
Menu Planning and Development:
- Collaborate with chefs to develop and update the menu.
- Ensure offerings reflect the brand’s identity and meet customer demands
Inventory Management:
- Maintain adequate stock of ingredients, beverages, and supplies.
- Work with suppliers for timely deliveries and track inventory levels
Customer Engagement:
- Handle customer feedback and expectations in real-time.
- Foster customer loyalty and satisfaction
Budget Management:
- Manage budgets and control costs.
- Ensure financial and operational success of the business
Training and Development:
- Analysis the training need assessment to the whole company coordinating with HR department.
- Develop the training curriculums for FOH & BOH staff.
- Evaluate the staffs’ development in accordance with training goals.
Reporting
- Monthly report to Chairman including with constant report format
- Timely reporting by urgent situation to Chairman.
- Sharing some info to cross functional department.

Open To

Repatriate

Male/Female

လိုအပ္ေသာအရည္အခ်င္း

Bachelor’s Degree in Hospitality Management, Business Administration, or a related field (preferred).
Prior experience in managing fine dining restaurant operations is highly preferred.
Proficient in computer applications relevant to restaurant operations.
Strong knowledge and hands-on experience in both Front-of-House (FOH) and Back-of-House (BOH) operations.
Proven experience in menu development and effective kitchen management.
Demonstrated excellence in customer service and guest satisfaction.
Strong leadership, people management, and team-building skills.
Excellent organizational, problem-solving, and multitasking abilities.
Skilled in inventory control and cost management.
Solid understanding of food safety standards and compliance (e.g., HACCP).