Scope of Job:

This role exists within the Food & Beverage department to complement, strengthen, develop, and support the Restaurant Management team.
Assist the Assistant Manager and Manager in daily operation of outlet. Responsible for efficient and profitable operation of restaurant and direct supervision of management team and initiating correct actions. Responsible for the daily operations to ensure positive performance. Ensure all LLSHR SOP, policies and procedures are adhered to.

Main Responsibilities
1. Job Purpose (please list primary role responsibilities and operational accountability)
- Under the direction of the Assistant Manager, supervises the operations in a specific food service restaurant and / or stand.
- Responsible for the high standards of service efficiency, training, sanitation, cleanliness and maintenance of the work areas at all the time.
- Assist to manage restaurant sales, control operating expenses, maintain food and service quality to increase guest satisfaction.
- Review operating results with the team and identify opportunities to improve performance. Perform other duties as assigned.
- Assist with the preparation and cooking of food in accordance with standards recipes and serving guide specifications.
- This role will encompass the implementation of operating procedures and standards, the management and development of team members, and liaise with attraction management to ensure that LLSHR short term and long-term goals are met.
- Assist to oversee daily culinary operations and all operating equipment cleanliness within the kitchen to meet hygiene standards at all the time.
- Responsible for inventory checks and daily ordering.

2. Health & Safety
- Employees are responsible for the safety of themselves, their colleagues and guests (where appropriate), in line with the Group Policy (HS001) and the law. In particular, they must ensure that they follow safe working procedures for all work activities that they undertake, and they must not use any tools or equipment for which they have not been trained. Where incidents do occur, they must ensure that they are reported to their line manager and must cooperate with any investigation as appropriate.

Requirements
1. Creativity
- Understand and relate to the dynamic nature of the hotel and park food and beverage industry.
- Input ideas and information to improve the efficient running of the restaurant, C&B, F&B department, and hotel.

2. Applied Knowledge & Specialist Skills
- Excellent communication skills.
- Have an awareness of our guests needs and wants to eliminate complaints and exceed expectations.

3. Background & Experience
- 5-7+ years job related experience in a theme park, chain restaurant or other F&B industries; possess a comprehensive set of F&B service and operations skills.
- Food Hygiene Certificate is a must; certification of previous training in hospitality is preferred.
- Ability to smoothly communicate in English and Mandarin to provide effective communication.
- Ability to work flexible hours/shifts, including nights, weekends, and holidays to support Resort operations.
- Be a role model at all the time; willing to learn and adapt well to new challenges.
- Team oriented approach to management with a mindset of open communications.

4. Education
- High School and above; Hospitality vocational school preferred.

5. Work Environment
- Various inside and outside locations with varying temperatures and floor surfaces.
- Exposed to wet and/or humid conditions.

6. Others
- Maintaining confidentiality within the organization and protect any information that is classified as confidential.
- Maintaining honesty and integrity with colleagues and guests
- Requires a valid driver’s license,