Food Services Operations Manager - D17 Loyang, Changi, SG

Roles & Responsibilities

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering / banquet service.

Coordinates catering / banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and / or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Tell employers what skills you have

Leadership

Able To Multitask

Classroom

Business Continuity

Inventory

FMCG

Purchasing

Problem Solving

Channel

Team Lead

Presentation Skills

Customer Satisfaction

Team Player

Customer Service

Service Excellence

Food Service