Requirements
-Possess a Diploma in any field, with a preference for candidates holding qualifications in Hospitality Management, Business Administration, or a related discipline.
-Demonstrate a minimum of 2 years of relevant experience in an operations or administrative role, ideally within the food and beverage industry.
-Exhibit proficiency in both English, with the ability to communicate effectively both verbally and in writing with diverse stakeholders.
-Demonstrate a strong understanding of culinary operations management, including menu planning and development, food cost control, and kitchen staff management.
-Possess a solid understanding of inventory management principles and practices, with the ability to track and manage stock levels effectively.
-Maintain a comprehensive knowledge of hygiene and safety standards within a food and beverage environment, ensuring compliance with relevant regulations and guidelines.
-Exhibit strong organizational and time-management skills, with the ability to prioritize tasks, manage deadlines, and maintain accurate records.

Responsibilities
-Assist in the daily operations of the restaurant group, ensuring smooth and efficient workflow across all brands.
-Support culinary operations management by coordinating with kitchen staff and restaurant managers to maintain high standards of food preparation and service.
-Contribute to menu planning and development by gathering feedback, researching trends, and assisting in the creation of new dishes or menu revisions.
-Monitor and analyze food costs, identify areas for improvement, and implement strategies to optimize profitability without compromising quality.
-Assist in the management of kitchen staff, including scheduling, training, and performance evaluations, to ensure a motivated and skilled team.
-Conduct regular quality control checks to ensure consistency in food presentation, taste, and adherence to hygiene and safety standards.
-Support inventory management by tracking stock levels, coordinating orders, and minimizing waste to maintain optimal inventory levels.
-Ensure compliance with hygiene and safety standards by conducting regular inspections, implementing corrective actions, and providing training to staff.