Main tasks:
- Manage the planning and delivery of food, beverages and other services
- Monitor the process of consumption and use of food, beverages and other supplies, manage the process of selecting suppliers, and placing orders
- Managing restaurant and kitchen facilities, and supervising cleanliness and maintenance
- Manage the production and delivery of new products and services offered
- Develop policies and procedures to ensure compliance with health, safety and public health regulations, and supervise their implementation
Requirements:
Diploma qualification or higher
At least 3 years of experience in the field of restaurant management and organization
Leadership, problem solving, people management and strategic thinking skills
