Setup Team Manager (F&B)

Duties and Responsibilities:

• The New Store Trainer Leader shall assist the Management to develop a greater awareness of the importance of training which will enhance guest satisfaction, promote employee morale and install an overall sense of pride in all aspects of guest's service.
• Support in new store setup and provide necessary training for staff according company training SOP
• Observes standards in F&B operations.
• Coaches and guides staff in the areas for improvement based on observation.
• Observes, conducts daily On-Job-Training (SOP) within the restaurant and provides feedback to the respective trainers.
• Develops new SOPs when needed or when new procedures are implemented.
• Implement SOP checklist /evaluation tracking system and ensure outlet trainers are completing it correctly.
• Develops Training materials. Identifies operational issues and provides remedial action with new SOP and /or training. Coordinates Communication meetings.
• Collects and submits F&B Training Plan (SOP) and reports at the end of the month. Conducts training according to schedule.
• Monitors and evaluates training progress of all F&B new hires.
• Establishes communication with employees with Management to seek opinions and comments on employees training issues. Plans and coordinates any up-coming training programmes.
• Performs other training –related duties as assigned by the management.
• Everyone employed has a responsibility towards Food Safety within her/his working area, whether it be through record keeping, safe food preparation, storage and service, training, Communication, facilitating or improving Food Safety practice.
• Ensuring food preparation and cooking are in accordance to company’s standard operating procedures
• Handle escalated customer’s complaints promptly, professionally and report issues to the higher authority
• Operating and providing training of the existing POS system and ordering system etc.
• Responsible for the restaurant to meet or exceed standards in food quality, safety and cleanliness
• Handle the outlet administrative duties and submit all necessary records and paperwork to the corporate office on time.
• Provide coaching and responsible for staff training and development and monitoring of staff performances as well as roster planning
• Enforcing discipline and ensuring proper conduct of all staff whereby create a high level of morale amongst the staff in outlets.
• Maintaining Standard Operating Procedures for the restaurant operations
• Responsible for conducting monthly stock check and replenishing of all inventories
• Responsible for the maintenance of critical standard: holding times, service speed and quality, raw and furnished product quality at all times
• Responsible for maintaining proper sanitation, hygiene standards in kitchen and maintain effective store presentation
• Ensuring licensing, safety, hygiene, health, cleanliness, sanitation standards are in strict compliance with legislation and guidelines
• Ensuring appropriate staffing levels are maintained to an optimum level for customer satisfaction whilst within budget guidelines.
• Prepare monthly report in relation to the restaurant performance
• Perform any other duties as assigned

Requirements:

• Relevant working experience in similar roles in the No Pork No Lard F&B industry
• Have previous experience delivering training in a Japanese restaurant environment
• Previous experience in a Learning and Development Role.
• Possess training experience & service skills
• a positive attitude to coaching and with the ability to adapt to different personalities.
• a passion for hospitality and a friendly guest focused approach.
• Strong leadership quality with excellent communication interpersonal skills
• Willing to work shifts, weekends and public holidays
• Can-do attitude, driven, passionate about work and a team player
• Able to multi-tasks and work under pressure; May require working long hours
• Preferable age in 45 below with can be start IMMEDIATELY

Advantages:

• Possess working experience in Japanese restaurant will be advantageous
• Proficient in Japanese language will be advantageous in order to liaise with Japanese customers