Responsibilities:
-Managing restaurant staff’s work schedules.
-Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
-Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
-Checking in on dining customers to enquire about food quality and service.
-Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
-Monitoring the restaurant’s cash flow and settling outstanding bills.
-Reviewing customer surveys to develop and implement ways to improve customer service.
-Resolving customer complaints in a professional manner.

Requirements:
-N Levels and above
-Min 1 year working restaurant as Supervisor/Captain in F&B industry
-Knows English & Chinese

Remuneration:
-Basic Salary: $2000 – $2300 (depending on experience)
-Lodging Provided
-Meals provided (on work days only)
-Working Hour: 11.00AM – 9.30PM
-Rest Day: 1 day per week (arranged by employer)

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