Posted Feb 23, 2017
Ü To supervise day-to-day operation of the Restaurants / Outlets,.
Ü To control, analyze and ensure optimum performance in each of the following areas:
P Quality level of Production
P Customer satisfaction
P Operating Costs
P Sanitation, cleanliness and food hygiene
Ü To supervise, coordinate and direct the prompt, efficient and courteous serving in various F&B Sections.
Ü To participate in the preparation of the all outlet budget and goals.
Ü plan yearly commercial food calendar with price matrixes
Ü KPI analyzes and sales staring
Ü Implement food hygiene plan as per international standard
Ü Use and work with Operational review manual in professional way
Ü To conduct all administrative work required including but not limited
Ü P&L analyzes
Ü plan yearly business plan
Ü Sales string by using 3 ace and king
