Restaurant Manager
Apply on
Job Description
• Participates and assist Operations Manager to work with chefs and other personnel to plan creative menus that are flavourful and popular with customers
• Assist in ensuring smooth day-to-day operation of the restaurant
• Assist Operations Manager to work with other management personnel to plan advertising and marketing strategies and any special restaurant functions
• Safe-keep of company properties
• Attain all financial targets
• Manage and implement business continuity plans
• Manage crisis situations and prepare incident reports
• Participate in negotiations
• Assist in sending daily sales report
• Monitor income and expenses
• Administer purchasing and receiving procedures
• Implement loss/risk prevention
• Provide information for management decision making
• Facilitate compliance with legislative and regulatory requirements
• Manage compliance with F&B hygiene policies and procedures
• Identify and establish internal and external stakeholder relationships
• Contribute to innovation process within own scope of work in the business unit Foster service innovation
• Solve problems and make decisions at managerial level
Leadership and People Management
• Lead the team on each shift and ensure the company service standards are upheld
• Plan direct hiring, training, and scheduling of food service personnel
• Lead with service vision and foster service innovation
• Lead team to implement changes and improvements
• Manage cross functional and culturally diverse teams
• Optimise workforce for service excellence
• Conduct orientation and training
• Conduct staff performance assessment during year-end review
• Maximise productivity within stas through engagement
• Boost morale by motivating team members through capability development
• Develop self to maintain professional competence at managerial level
Food and Beverage Production and Service
• Collaborates with chefs for efficient provisioning and purchasing of supplies
• Estimate food and beverage costs
• Supervise portion control and quantities of preparation to minimise wastes
• Perform frequent checks to ensure consistent high quality of preparation and service
• Manage cost and quality controls
• Manage site/outlet and equipment maintenance
Service Excellence
• Investigate and resolve complaints concerning food quality and service
• Enhance the customer experience and ensure customer satisfaction
• Promote positive work environment by creating service culture
• Maintain service quality and professional etiquette
• Analyse service quality and customer satisfaction
Workplace Safety and Health
• Conduct food and beverage hygiene audit
Requirement
• Minimum Diploma or equivalent and/or 2 years of relevant experience in the F&B Industry
• Communicate in English and 1 other language
• Willing to rotate shifts
• Willing to work on weekends and public holidays
• Strong communication, interpersonal and management skills
• Customer-driven and viligant
• Passionate in providing excellent management
• Diligent and dedicated to improve service quality and bring in more revenue for the business
• Work independently and in a team Possess enthusiasm and keen to get feedback for improvement
• Open-minded to receive feedback and dierent ideas
• Keen on details, organised and meticulous
• Self-starter and possess a positive ‘can do’ attitude
Summary of role requirements:
- Flexible hours available
- 1 year of relevant work experience required for this role
- Working rights required for this role
