Identifies business development opportunities, propose new business, and drive such opportunities from concept to implementation and execution of such plans and tracking outcomes
Closely partner with stakeholders on the business strategy and operational planning needed to run a successful restaurant business.
Act as main point of contact for all things operational within the business, serving as a liaison between the company team and the clients and stakeholders
Maintain top quality hospitality and operations vendor establishing efficient processes to ensure consistent and seamless experiences for our guests (technical assistance, catering, transportation, interpretation, dinner reservations etc)
Identifying, planning and managing events strategies and activities to meet KPIs, business development, handle events proposals and quotations, to manage daily operations of restaurant
Always be aware of competitors, including their pricing and promotions and adjust the outlet's offers and operations accordingly
Apply offers, promotions and pricing adjustments as required to develop the outlet's revenue
Identify and conceptualize the client's requirements and expectations for each event
Preparation of Event Orders and being responsible to ensure they are accurate to what has been agreed with clients and are issued and distributed in a timely fashion
Negotiate with vendors to achieve the most favorable terms
Handle customer feedback and respond promptly and conduct surveys to assess customer requirements and dedication
JOB REQUIREMENTS:
Bachelor's Degree in related or any discipline
Minimum 5 years of experience in business consulting, preferably in the restaurant or hospitality industry.
Able to work long hours and available especially on weekends and public holidays in line with business operating hours and flexibility to work late evenings with prolonged period of standing (6 days work week. Off day on every Tuesdays)
Experience in financial analysis, budgeting, and strategic planning.
Preferably with knowledge and experience of online platforms and live streaming technologies
Understanding of the F&B industry dynamics, including trends, customer preferences, and competition.
Willing to learn, flexible, adaptable and multi task
Must be highly responsible, with the ability to work under pressure and independently
Problem Solving Mindset and will always go the extra mile for the events you work on
Familiarity with technology solutions such as POS systems, online reservation platforms, and inventory management software
2A/2B/Class 3 compulsory. Preferably posses own transport. (Required to travel from time to time)
Ability to work under pressure and fit into work culture
Ability to remain calm and make quick decisions under stressful circumstances
Good interpersonal skills and able to interface with all levels, internally and externally, in a professional and responsive manner.
Ability to thrive in a fast-paced environment and complete tasks responsibly and Multi Tasking is required
