Restaurant Operations Executive

Job duties & Responsibilities:

• Oversee daily restaurant operations and ensure smooth service
• Opening & closing of the restaurant
• Taking and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognize the regular guests and highlight to the Restaurant Manager about the guest’s preferences.
• Staying attentive to the needs of guests in the dining area
• Serving of food & beverages to the guests
• Ensuring the food & beverage order is made correctly and looks presentable for guests.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalizing customer service.
• Supervise and train staff to deliver high-quality service
• Monitor food quality, customer satisfaction, and hygiene compliance
• Manage inventory, supply ordering, and cost control
• Develop and implement business strategies to improve sales
• Ensure compliance with food safety and labour regulations
• Resolve customer complaints and implement service improvements
• Prepare reports on financial performance, staffing, and operations
• Other job duties that may be delegated from time to time etc.

Job Requirements:

• Strong leadership and team management skills
• In-depth knowledge of restaurant operations and hospitality standards
• Excellent communication and interpersonal abilities
• Financial acumen with experience in budgeting and cost control
• Ability to multitask in a fast-paced environment
• Familiarity with POS systems and restaurant software
• High initiative and energetic personality
• Possess good working attitude with a passion for service and strong team player
• Ability to work in a fast-paced environment