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Restaurant Career Path
This role is designed to develop the skills and expertise of candidates in Food and Beverage to prepare them for a management position in restaurant management.
The training program will cover:
- Building candidate's capability from entry-level to managerial Restaurant Manager level.
- Participate in planning and execution of managing a restaurant, ensuring seamless service delivery.
- Instill good customer service mindset as well as understanding of company service standard and SOP.
- Manpower planning and rostering for effective resource allocation.
- Assist in monthly reporting for informed decision making.
Key responsibilities include:
- Maintain service quality and consistency standards through rigorous monitoring and feedback.
- Adhere to group procedures and propose improvements to enhance overall efficiency.
• Maintain a healthy working environment with open communication channels.
• Ensure customers' satisfaction through prompt resolution of complaints.
• Monitor stock levels including inventory checks to prevent overstocking or understocking.
• Oversee the overall management of the restaurant operations to ensure smooth day-to-day functioning.
