Primary Responsibility
- Taking responsibility for the business performance of the restarant.- Analysing and planning restaurant sales levels and profitability.- Organising marketing activities, such as promotional events and discount schemes. - Preparing reports at the end of the shift/week, including staff control, food control and sales.- Creating and executing plans for department sales, profit and staff development.- Setting budgets and/or agreeing them with senior management.- Planning and coordinating menus.- Coordinating the entire operation of the restaurant during scheduled shifts.- Managing staff and providing them with feedback.- Responding to customer complaints.- Ensuring that all employees adhere to the company uniform standards.- Meeting and greeting customers and organising table reservations.- Advising customers on menu choice.- Trainning and motivating staff.- Maintaining high standards of quality control, hygiene, and health and safety.- Checking stock levels and ordering supplies.- Preparing cash drawers and providing petty cash as required.- Helping in any area of the restaurant when circumstances dictate.
Qualification
Qualification
- Age maximum 35 years old.- Minimum Diploma in Hotel Tourism Institute or Food andBeverage Industry.- Having experience minimum 2 years in the same position.- Strong in managerial skill.- Good communication in English is a must.- Good looking, energic, and have positive attitude.- Strong Leadership, strong Analytical and Initiative.- Active, Target Oriented and Detail Oriented.- Willing to work under shift schedule, including weekend and Public Holiday.- Able to work individuallly or as a team.- Willing to work in Surabaya (Jl. Bali No. 19).
Informasi lebih lanjut
Bidang Pekerjaan |
Status Kepegawaian |
Makanan & Minuman
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Full-Time
|
Pendidikan Terakhir |
Gaji |
-
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Sesuai Peraturan Perusahaan
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Tingkat Jabatan |
|
-
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-
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