. Conduct market research in relevant field to develop corporate sales strategy. . Identify the latest trends of corporate behavior in hosting event and preference to associate own product to fit in hospitality and tourism market. . Identify lead clients/partners and conduct sales calls and visits, and attend networking events to generate qualified leads and expand the customer base. . Present company products & services to clients/partners to effectively communicate value propositions and spark interest in partnership or purchase. . Maintain relationship with current clients/partners to maintain repeated business and identify new opportunity for growth.
. Ensure compliance with all kitchen SOPs and standards by supervising CDPs, Sous Chefs, and team members during daily operations. . Manage daily ingredient requisitions and inventory usage by reviewing and approving kitchen requests based on menu needs to control stock levels and reduce waste. . Develop and maintain product specifications and standardized recipes by reviewing ingredients, portion sizes, and cost structures to ensure menu consistency and cost accuracy. . Monitor food quality and presentation across all outlets by conducting regular tasting, plating checks, and coaching sessions to guarantee consistent taste, appearance, and portioning. . Prepare and approve market lists by selecting appropriate food types, quality, and quantity needed to ensure all ingredients meet restaurant standards and production requirements.
. Research food trends and customer preferences to develop innovative menu items including, appetizers, entrees, desserts, and beverages that align with market demands and customer preferences. . Create innovative and visually appealing dishes that meet dietary restrictions and preferences to enhance customer dining experiences. . Develop seasonal and special event menus to keep offerings fresh and relevant, maximizing customer interest. . Analyze food costs and menu profitability to ensure optimal pricing and portion sizes that enhance restaurant revenue. . Source high-quality ingredients from reliable suppliers and develop relationships with local farmers to ensure high-quality, and sufficient supply for daily restaurant operations.
. Prepare, monitor, evaluate and adjust annual sales forecasts and operating budgets so that the agreed financial goals can be achieved. . Analyze the performance of menu items in order to identify high-performance and profitable items and low-performance and non-profitable items. . Monitor, analyze and manage restaurant costs effectively so that the restaurant is profitable. . Assign work to, train, develop, coach, assess, support and motivate employees so that they perform their duties and responsibilities well. . Ensure high-quality customer service delivery, response to inquiries promptly and resolve complaints tactfully . Oversee shift management and staff scheduling to ensure smooth and efficient operations of the restaurant and staff productivity and welfare.
. Answer incoming calls from customers in a professional and courteous manner to ensure a positive first impression and enhance the customer experience. . Take orders and provide information about products and services to support accurate order processing and informed customer decisions. . Make and assist with reservations, including supporting corporate sales personnel to ensure all bookings are correctly arranged and communicated to the respective outlets.