Total 2 job vacancies by Seonggong Affluent Pte. Ltd.

1. Services (Front of House):

· Responsible for setting-up and handling work station(s) assigned.

· Be attentive to guests’ request efficiently and effectively.

· Serve food & beverages in accordance to Restaurant and regulatory standards.

· Ensure cleanliness and work order in compliance with standards at all times.

· Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.

· Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

· Attend to guests’ queries, feedback and complaint timely & professionally.

2. Kitchen (Back of House):

· Responsible for preparing, cooking and presenting quality cooked safe products to our guests.

· Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.

· Ensure all kitchen equipment are well maintained at all time.

· Ensure all stocks and ingredients are restocks/sufficient.

· Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3. People Management:

· Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

· Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.

· Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

· Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

· Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

· Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

· Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management:

· Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

· Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security:

· Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

· Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

· Ensure all workplace safety policies procedures are maintained and adhered to at all times.

· Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

· Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

· Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

· Perform any other additional responsibilities as assigned by Restaurant Manager.

1. Kitchen Operations:

• Monitor food preparation for brand-specific offerings, ensuring culinary techniques, plating standards and quality controls are followed consistently.
• Implement workflow optimization strategies for brand kitchens, analyzing processes, identifying efficiencies and implementing changes to enhance kitchen operations.
• Conducting routine checks, coordinate equipment repair or maintenance for brand kitchens and ensure all kitchen equipment is in optimal working condition. Report to Deputy Executive Chef for any repairs required.

2. People Management & Development:

• Participate in recruitment processes, assist in defining job roles, conduct interviews, and provide input on hiring decisions to fill operational positions.
• Coordinate training programs with HR, provide guidance, and support employee development initiatives to improve skills, performance, and career advancement prospects.
• Assist in performance management processes, conduct evaluations, provide feedback, and support performance improvement efforts for operational staff across district.
• Drive employee engagement across specific brand, recognize accomplishments, organize engagement activities, and foster a positive work environment.
• Identify and develop leadership talent across specific brand, provide leadership development programs, mentorship, and career advancement opportunities to build a strong leadership pipeline.
• Address and resolve employee conflicts or disputes across specific brand, conduct investigations, mediate discussions, and implement conflict resolution strategies to maintain a productive and cohesive workforce.

3. Quality Assurance:

• Monitor compliance with quality standards, safety protocols, and regulatory requirements across specific brand, conducting bi-monthly inspections, and reviews.
• Monitor quality control protocols across specific brand, including product inspections and corrective actions to maintain consistent quality standards.
• Monitor food safety practices across specific brand, including training staff on food handling procedures, conducting food safety audits and maintaining health department compliance.
• Monitor hygiene standards across specific brand, ensuring cleanliness, sanitation, and hygiene protocols are followed, and addressing any non-compliance issues.
• Monitor pest control measures across specific brand, coordinate pest inspections, and take corrective actions to prevent and address pest issues in kitchen areas.
• Monitor quality improvement initiatives across specific brand, implement corrective actions and drive continuous improvement in quality standards and customer satisfaction.

4. Workplace Safety & Security:

• Conduct safety audits, inspections and risk assessments to identify hazards, mitigate risks, and comply with occupational health and safety regulations.
• Investigate incidents, accidents and implement corrective actions and preventive measures to prevent recurrence.
• Monitor safety training initiatives across specific brand, including regular training sessions, safety drills, and certification programs for staff members.
• Monitor and address workplace hazards across specific brand.
• Implement safety measures and ensure compliance with safety regulations.
• Conduct risk assessment training across specific brand.
• Conduct emergency response plans across specific brand, drills and simulations, and ensure staff readiness to handle emergencies such as fires, medical incidents, and evacuations.
• Conduct bi-monthly safety inspections across specific brand, identify safety hazards, and implement corrective measures to address deficiencies and prevent accidents.

5. Menu Management:

• Assist Deputy Executive Chef on menu development, including concept creation, recipe testing and menu item selection.
• Assist Deputy Executive Chef on seasonal menu changes, promotions to attract customers and increase sales.
• Train staff on menu items, including menu tastings and product knowledge sessions.

6. Inventory & Cost Management:

• Monitor inventory control procedures within the brand, including inventory tracking, stock transfers, ordering processes, excess inventory and inventory accuracy checks.
• Monitor waste reduction initiatives for brand-level operations, including waste tracking systems, portion control measures, and training programs to reduce waste and improve profitability.
• Track budget performance, analyze spending patterns and make budget adjustments to optimize resource allocation and financial performance.

7. Others:

• Perform any other additional responsibilities as assigned by Deputy Executive Chef.