Human Resouces à Singapour

Working Hours: 6 days work week

Duties and Responsibilities:

• Operations Management

  • Oversee daily restaurant operations to ensure efficiency and excellent service.

  • Monitor and maintain food quality, hygiene, and presentation standards.

  • Ensure compliance with health, safety, and sanitation regulations.

• Staff Management

  • Train, schedule, and supervise restaurant staff.

  • Conduct performance evaluations and provide coaching and feedback.

  • Handle staff conflicts, attendance, and disciplinary actions.

• Customer Service

  • Ensure high levels of customer satisfaction by providing prompt and courteous service.

  • Address and resolve customer complaints or concerns effectively.

  • Gather feedback and implement service improvements.

• Inventory and Supplies

  • Manage stock levels of food, beverages, and restaurant supplies.

  • Coordinate with suppliers and place orders as needed.

  • Monitor inventory to prevent shortages or overstocking.

• Financial Management

  • Prepare and manage budgets, sales reports, and forecasts.

  • Monitor daily sales and expenses to ensure profitability.

  • Implement cost-control measures and manage cash handling procedures.

• Compliance and Reporting

  • Ensure adherence to all licensing, legal, and compliance requirements.

  • Maintain accurate records including payroll, purchases, and inspections.

  • Prepare operational reports for senior management.

• Facility Maintenance

  • Ensure the cleanliness and maintenance of the restaurant’s interior and exterior.

  • Report and follow up on repairs and equipment issues promptly