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Operations Manager
3 weeks ago
We’re looking forward to hearing from you
**Job Desciption**
- Oversee and manage the daily operation of the business unit, including facility, including Reception, Café and Pantry Services teams.
- Collaborate with the team, management and stakeholdersto ensure that expectations, requirements and standards are fulfilled
- Responsible for Quarterly Action Plans during projects completion to improve services and enhance customer satisfaction
- Oversee and manage the administrative duties such as scheduling, payroll for the entire outsourced team
- Handle all financial matters, including reports, costing, budgeting and etc - for the particular outlet
- Ensure that standard operating procedures are in compliance
- Maintain good relationships with client and key stakeholders
- Prepare and evaluate operational strategies to fulfil client satisfaction.
- Manage organization development strategy for both short and long term
- Participate in the manpower deployment
- Monitor F&B service standards
- Process Payments: Service crew members process cash, check, and credit card payments using cash registers and digital systems.
- Interact with Customers: Service crew members, respond to customer complaints and questions, resolving issues where possible and referring customers to managers as needed. Stay guest focused and nurture an excellent guest experience.
- Use Selling Techniques: Service crew members use various selling techniques to suggest additional purchases and upsell to customers.
- Service crew members keep work areas, such as food & beverage preparation areas, and customer areas clean and organized.
- Maintain Stock: Service crew members stock work with needed supplies, such as napkins, condiments, packaging and cleaning supplies, and notify management when inventory levels begin to run low. Restock and replenish beverage inventory and supplies.
- Comply with all food and beverage regulations
- Greet Customers: Service crew members greet customers who enter the business and answer phone calls from customers.
- Ensure service crew members to maintain good beverage prep and execution standard to fill customer orders.
- Initiative: to ensure/manage the whole team to work together to aid in any other aspects that needs help (e.g. Help with kitchen for production, packing or cleaning.)
- Manage and organize training for new crews and part timers for the FOH.
**Pre-requisites**:
- 3-5 years of experience in Bakeries/Hot Kitchen/Fine Dining Establishments.
- 1-2 years in Bakeries/Hot Kitchen/Fine Dining Establishments.
- Minimum Diploma in any discipline
- Able to work in face paced environment
- Beverage Knowledge and relevant skills are a plus
