F&B Outlet Manager / Assistant Outlet Manager

🍣🍵WHY JOIN US🍵 🍣

֎ Vibrant working environment

֎ Attractive benefits (Bonus + Medical + Hospitalization + TCM + Flu Vaccination + Dependents Benefit)

֎ Receive $1,500 Sign-on Bonus (subject to internal policy)

֎ Staff meal provided

֎ Loves Sushi, Embraces Diversity!

Responsibilities:

• Daily outlet operations which includes effective scheduling, employee communications, regular coaching and ensuring workplace happiness
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Explain menu items to customers and make suggestions when necessary
• Ensure and monitor all cashiering and cash management procedures are in compliance with accounting and auditing standards
• Assist in outlet recruitment, employees time management, facilitating payroll issues, training needs
• Ensuring opening and closing duties are properly carried out according to company’s policies
• Ensuring outlet area (kitchen, service and outer area) are properly cleaned on a regular schedule and all sanitary standards are met
• Responsible for managing the activities in the kitchen including preparing food products and productions, maintain cleanliness, hygiene and safety of the kitchen, clean equipment and tools
• Responsible for the quality and volume of food prepared, preventing food wastage and keep cost within budget
• Responsible for training new/promoted kitchen staffs
• Ensure compliance with Company’s SOPs
• Communicate quality issues to Manager
• Any other duties as assigned by Outlet Manager

Requirements:

• Possess a Diploma and or/ minimum 3 to 5 years of experience in F&B/Retail operations
• At least 2 years of mangagerial experience
• Proficient in MS Office and POS software
• Well-groomed with strong interpersonal and communication skills
• Strong leadership and people management skills with proven records of managing a team
• Must be able to work on rotating shifts, weekends and Public Holidays
• Must be able to work in both front and back-of-house
• Must be able to do stock take, effective scheduling, calculate P&L

*Successful candidate(s) will be placed on a 3 months intensive job training and is required to pass the Management Test within 6 months of commencement and the Chef Level 1 test within 9 months of commencement.