LEW FOOK CHOY

• Operational Management:Overseeing both front-of-house and back-of-house operations, including staff management, inventory control, and ensuring compliance with health and safety standards.
• Customer Service:Ensuring high levels of customer satisfaction by addressing complaints, maintaining a welcoming atmosphere, and training staff to provide excellent service.
• Financial Management:Managing budgets, optimizing expenses, and tracking revenue to ensure profitability.
• Staff Management:Recruiting, training, and supervising staff, creating work schedules, and evaluating employee performance.
• Problem Solving:Identifying and resolving issues related to operations, staff, or customer service.
• Promoting the Restaurant:Developing and implementing strategies to attract customers and build brand awareness.
• Maintaining Standards:Ensuring the restaurant adheres to health and safety regulations, food quality standards, and company policies.

Key Skills:

• Leadership: The ability to motivate and guide a team, fostering a positive work environment.
• Communication: Effectively communicating with staff, customers, and management.
• Problem-solving: Identifying and resolving issues quickly and efficiently.
• Organizational Skills: Managing multiple tasks and priorities effectively.
• Customer Service: Providing excellent service and handling customer complaints professionally.
• Financial Acumen: Understanding financial management principles and budgeting.
• Food Safety Knowledge: Ensuring compliance with health and safety regulations.

• In Charge Of F&B, Housekeeping, Maintenance, Operation And Therapist Department.
• Hired, trained and coached staff on customer service skill, Department SOP and Safety, company policies.
• Encourage a positive and collaborative environment for all staffs member.
• Oversee purchase of product and goods, maintenance and servicing of company equipment to ensure cost under control and equipments all well maintain.
• Resolve all guest concerns quickly and effectively to ensure pleasure experience.
• Review And Update Department SOP Every 6 Months.
• Resolve all staffs issues. manage staffs morale and discipline.
• Assist In Report And License Submission To Legal Authorities.
• Meeting And Briefing With Head Of Department And Staffs In Weekly Basic.

• Invoice Processing - Checking invoice input by receiving staff and make sure all the supporting documents are attached and approved by appropriate authorized signatories. Ensure allocations are adjusted accordingly if there’s any discrepancy. Check that all the quantity and prices on the invoices tally with menu.
• F&B Guest Check – Check that cash and credit card settlement tally with POS system. If not, check with respective outlet cashier. Submit guest checks, F&B daily sales to Head Cashier. To liaise closely with F&B personnel, MIS and Chief Cashier in the development and reporting of POS system. To ensure that the sales submission and guest checks are in order with POS system. To ensure that all the F&B invoices are in order. To ensure staff checks are in order. All officers’ checks (OC) and entertainment checks (ENT) are opened in accordance with the Club’s policies. Random checks on guest checks and order chits to ensure that the food served are properly billed.
• Store Requisition - To supervise on the smooth operation of Store in order to ensure that proper control and procedure are followed according to Club’s policy. To ensure that the internal outlet store inventory are updated and tally with monthly and daily physical count. Do month-end stock taking of F&B outlets and compute value of closing stock. To compile statistics in term of dollar value and allocate for proper cost transfer to other outlet.
• Reports – Prepare daily sales report, beverage cost analysis report, internal transfer report. Assist the cost controller in developing and maintaining costing policy and procedures. Assist in compiling analysis of F&B reports on sales, cost and log book.
• Job Responsibility- Ensuring effective communication between kitchen, restaurant staff and management, up sell food and beverage, coordinate with function organizer, daily briefing to down staff, set up for private function, handling guest complaint, reservation and driving strong efforts to lead and train staff. Assist the restaurant manager in achieving long term profitability. Ensuring efficient day to day functioning of restaurant and other outlet. Coordinate with internal staff in meeting, external customer’s requirements. Managing high turnover guest within 2 hours for lunch time. Excellent interpersonal skills and communication. Manage relationship with guest and members. Assist in preparing menu for private function. Highly motivated with a positive attitudes.