Assistant Manager Hospitality

Roles and Responsibilities:

• Oversee the entire cafeteria operation, including food service, setup, quality control and Food Production.
• Manage a team of 20 staff, including hiring, training, scheduling, and performance evaluation.
• Collaborate with clients to develop weekly and event-specific menus, coordinating with kitchen staff for execution.
• Plan and execute regional and cultural food festivals, ensuring alignment with client expectations and budget.
• Conduct monthly reviews with internal and external stakeholders, presenting operational reports, including MMR and QBR.
• Monthly Interaction with All clients and share MOM with them post meetings.
• Ensure Client feedback are well recorded and NPS score achieved, set by the Management.
• Foster positive client relationships, handling client escalations and ensuring prompt resolution of concerns.
• Monitor and control costs, including labor and operational expenses, while maintaining profitability.
• Ensure compliance with health and safety regulations, maintaining a safe and efficient working environment.
• Implement and oversee food safety programs, policies, and procedures, ensuring adherence to QHSE standards.
• Manage vendor relationships, ensuring the timely procurement of ingredients and supplies while optimizing costs.
• Lead regular audits to ensure operational efficiency, safety, and compliance with industry standards.
• Analyze customer feedback and develop action plans to improve service quality and client satisfaction.
• Innovate and implement marketing strategies to promote cafeteria services and drive client engagement.
• Ensure the usages of Online ordering App in the Café and all employees are onboarded on online ordering app.

Note: Looking for a candidate from QSR/ Food Court/ Banquets / Restaurant/ background who handling multiple location