Responsible for the daily operations or product management of each restaurant in the area, ensuring that the service, quality, labor costs and food hygiene meet the company's requirements and various standards;
Manage personnel-related work, including oversight, manpower orchestration and training to keep overall operations fluid;
Daily inspections and supervision of cleanliness and safety of the branch and kitchen environment;
Lead the branch in meeting operating and sales targets;
Understand the utensils and inventory and consumption of ingredients in each restaurant to control costs and reduce consumption;
Address guest complaints and regularly review operating procedures to lead the entire staff in delivering quality food service;
Grasp the market conditions, recommend and develop food and beverage marketing strategies;
Requirements:
6 or more years of experience in catering management, with regional management experience preferred;
Rich in leadership skills and effectively leads the team to maintain a good working atmosphere;
Must be diligent, responsive and analytical and responsible;
basic computer knowledge, personnel management and supervision skills;
Applications are welcome from those with relevant experience in Southeast Asian cuisine or fast food;
Recent graduates who are passionate about the catering industry may be considered as management trainees in the Operations Department
