Job Description

Operational Excellence:

Effectively manage day-to-day operations within budgeted parameters and uphold the highest standards.

Take ownership of the Profit and Loss (P&L) statement.

Take full ownership of successful audit completions

Expansion:

Help expanding the current business by pitching new companies and bringing more business.

Strategically contribute to the expansion of our F&B operations.

Menu Innovation and Procurement:

Design exceptional menus, procure goods, and continually implement necessary improvements.

Customer Focus:

Identify customer needs and proactively address concerns to enhance guest satisfaction.

Team Leadership:

Lead the F&B team by attracting, recruiting, training, and appraising talented personnel.

Foster an ownership environment through effective communication, motivation, and teamwork.

Performance Metrics and Policies:

Establish targets, Key Performance Indicators (KPIs), schedules, and operational policies and procedures.

Safety and Compliance:

Ensure compliance with all health and safety regulations.

Reporting and Analysis:

Provide comprehensive reports on sales results and productivity to upper management.

Requirements and Skills:

Proven experience in catering division management.

Proficiency in various computer software programs (MS Office, restaurant management software, etc).

Strong problem-solving skills.

Exceptional delegation skills for managing multiple tasks efficiently.

Effective communication and leadership skills.

Stay up-to-date with food and beverage trends and best practices.

Ability to manage personnel and achieve financial targets.

Guest-oriented and service-minded.

Culinary school diploma or a degree in food service management or a related field.

Job Types: Full-time, Permanent, Fresher

Pay: ?20,000.00 - ?25,000.00 per month

Benefits:

Food provided
Schedule:

Day shift Night shift
Language:

English (Required)
Shift availability:

Day Shift (Preferred) Night Shift (Preferred)
Work Location: In person