You shall direct and manage a team of staff to ensure the smooth running of the daily operations of the restaurant in line with the Company’s business objectives.

Being a team leader, you shall plan, coordinate and supervise activities of staff of both the front of house and the back of house to attain high standards of product quality, service as well as health and safety. Apart from the above, you shall be responsible for inventory management and restaurant management through proper planning and utilization of available resources.

With sound working knowledge and a good understanding of the market trend, you shall be involved in the development of in-store marketing activities to drive traffic to the restaurant.

In addition, you shall ensure that all equipment and in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.

You will also hold a supervisory role such as the authority to influence or make decision on issues such as recruitment, discipline, termination and assessment of the performance of your staff.