Job Summary
Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.
Key Responsibilities- Responsible for the overall daily food production and back of house operations.
- Maintain and enhance manpower management by daily effective communication.
- Ensure that quality and wholesome food is served in the facility.
- Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
- Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
- Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.
- Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
- Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.
- Submit weekly and monthly financial/ administration reports to the Unit Manager.
- Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.
- Attend weekly service meetings to improve and enhance service level.
- Evaluate and administer manpower plans, employee training & development.
- Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
- Maintain and improve hygiene and safety standards of both front of house and back of house operations.
- Perform all other duties common assigned to by both the client and management of Sodexo Singapore.
- Minimum 5 to 8 years of experience in similar capacity.
- Knowledge of specialised and modified diets will be advantageous
- Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
- Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
- People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
- Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
- Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.