Responsibilities;
- Act as manager on duty, when scheduled, to address customer service, vendor, or maintenance issues.
- Perform opening and closing routines including execution of bank deposits, receipt of shipment, and interpret/disseminate company directives.
- Partner with the members of the sales leadership team to support action plans that optimize results and ensure effective execution of operational activities.
- Incorporate Loss Prevention and safety messages into daily operations.
- Ensure rules and regulations are adhered to including the company’s policy on fire, safety, and hygiene regulations.
- Maintained a high quality of products and services in the outlet.
- Support and implement new Talent Development initiatives.
- Support career development by training and assigning multi-tasking.
- Conduct yearly performance appraisals for all employees of the outlet and provide feedback on their job performance.
Requirements
- Must have an HND in Hospitality Management or related field.
- Must have a minimum of three (3) years of working experience in Hospitality Food Service Management/Supervisory in the same industry (such as restaurant, hotel, or catering).
- Exceptional organizational and planning skills with devout attention to detail and accuracy
- Excellent interpersonal, problem-solving, and conflict-resolution skills.
- Proficient level in computer skills (Excel/PowerPoint/Word).
