Operation Executive

Responsibilities

1. Coordinate daily front of the house and back of the house restaurant operations.

2. Deliver superior service and maximize customer satisfaction.

3. Organize and supervise shifts (morning, afternoon and midnight shift).

4. Respond efficiently and accurately to customer complaints.

5. Regularly review product quality and research new vendors.

6. Estimate future needs for goods, kitchen utensils and cleaning products.

7. Ensure compliance with sanitation and safety regulations.

8. Manage restaurant's good image and suggest ways to improve it.

9. Control operational costs and identify measures to cut waste.

10. Create detailed reports on weekly, monthly and aannual revenues and expenses

Requirements

1. Proven work experience as a restaurant supervisor.

2. Proven customer service experience as an operation supervisor.

3. Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers.

4. Familiarity with restaurant management software.

5. Strong leadership, motivational and people skills.

6. Acute financial management skills.

7. Bachelor of degree in business management administration hospitality management or culinary schooling is a plus.