RESTAURANT MANAGER #SGUnitedJobs

Job Description & Requirements

• Reporting to the Area/Operations Manager, you are responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, and health and safety.
• Take responsibility for the business performance of the restaurant
• Plan and analyse restaurant sales levels and profitability
• Prepare reports at the end of the shift/week
• Create and execute plans for staff development
• Accountable for labour and F&B costing matters, including inventory control and conducting bi-monthly stock
• Handle staff disciplinary issues, conducting performance reviews and confirmation of staff
• Provide effective leadership to the F&B team to ensure targets are met
• Constantly review, evaluate operations/procedures and suggest improvements to the management
• Coordinate the entire operations of the restaurant during scheduled shifts
• Perform banking duties
• Maintain high standards of quality control, hygiene, and health and safety
• Ensure strict compliance by all service and kitchen staff to Company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements:

• Min. 5 years of relevant experience with 3 years in a managerial capacity in established hotpot-concept restaurants
• Have good product knowledge on food items
• F&B cost/inventory management skills would be an added advantage
• Basic PC-literacy
• Excellent organizational skills , interpersonal & communication skills
• Strong public relations skills
• Ability to thrive in a challenging environment
• Strong leader & team player
• Capable of delivering profits, costs control and building of customer loyalty

Job Description & Requirements

• Reporting to the Area/Operations Manager, you are responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, and health and safety.
• Take responsibility for the business performance of the restaurant
• Plan and analyse restaurant sales levels and profitability
• Prepare reports at the end of the shift/week
• Create and execute plans for staff development
• Accountable for labour and F&B costing matters, including inventory control and conducting bi-monthly stock
• Handle staff disciplinary issues, conducting performance reviews and confirmation of staff
• Provide effective leadership to the F&B team to ensure targets are met
• Constantly review, evaluate operations/procedures and suggest improvements to the management
• Coordinate the entire operations of the restaurant during scheduled shifts
• Perform banking duties
• Maintain high standards of quality control, hygiene, and health and safety
• Ensure strict compliance by all service and kitchen staff to Company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements:

• Min. 5 years of relevant experience with 3 years in a managerial capacity in established hotpot-concept restaurants
• Have good product knowledge on food items
• F&B cost/inventory management skills would be an added advantage
• Basic PC-literacy
• Excellent organizational skills , interpersonal & communication skills
• Strong public relations skills
• Ability to thrive in a challenging environment
• Strong leader & team player
• Capable of delivering profits, costs control and building of customer loyalty