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Job description :
Job description:
1. Manage all operations in regards to the restaurant, and exclusive catering events;
2. In charge of pricing and concept of F&B project(s), following brief(s), and menu(s) presentation;
3. Full involvement in restaurant design, restaurant layout, menu design, menu implantation in regards to food, wines, cocktails, and cigars;
4. Responsible for total quality of product, presentation, service, experience;
5. Experience in succession planning amongst a team environment;
6. Engage, validate, and ensure customers experience and satisfaction;
7. Interpret and initiate corrective action plan on operations financial performance and budget;
8. Create succession plans amongst a team environment;
9. Control operations costs to an agreed percentage of the revenue;
10. Deliver high level of hospitality services;
11. Train, lead and motivate a team to create an extremely fine dining experience, of which communication and general skills will be low;
12. Analyze the competitive landscape (restaurant operations, pricing structure, sales and marketing strategies, future planning for the restaurant)
13. Develop and implement policy and procedures for the F&B operations in compliance with Companys policies and procedures;
14. Propose and implement adequate systems and processes;
15. Establish positive working relationship, with all department within the restaurant and the organization (including sales programs, promotions advertising, and public relations activities;
16. Report to the Executive Committee of the company;
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Qualifications :
Job Requirement:
- Academic Training and Education: No pre-requisite, however completion of formal apprenticeship highly regarded.
Creative menu planning;
Conceptualization;
Designs, layouts
Leadership;
Excellent knowledge of the kitchen operations in a fine dining experience;
Fluency in English, comfortable to speak to guests and host in the dining room. Other languages highly regarded (French and Vietnamese in particular);
Ability to train, lead motivate a team of local staff to create an extremely fine dining experience, of which communication and general skills will be low;
Computer skills (word, excel, PowerPoint, outlook).
Loyal
Hard working
Team player
Creative
Organized
Resourceful
Determined
Results oriented
Ability to work under pressure
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