Key Responsibilities:1. Customer Service & Engagement:Foster a warm and inclusive atmosphere where every guest feels welcomed and valued.Go the extra.....
Key Responsibilities:
1. Customer Service & Engagement:
Foster a warm and inclusive atmosphere where every guest feels welcomed and valued.
Go the extra mile to ensure customer satisfaction, handling feedback and complaints promptly and professionally.
Actively engage with guests, embodying curiosity to understand their preferences and create memorable experiences.
2. Outlet Operations Management:
Oversee daily operations, ensuring smooth and efficient functioning of the restaurant.
Maintain high standards of cleanliness, food quality, and ambiance, reflecting our genuine care for details.
Monitor inventory levels and coordinate with suppliers for timely replenishment.
3. Team Leadership:
Recruit, train, and motivate a high-performing team, fostering a positive and collaborative work environment.
Lead with generosity, providing coaching, recognition, and support to team members.
Conduct regular team briefings to align on goals and ensure excellent service delivery.
4. Back-of-House (BOH) Support:
• Work closely with the kitchen team to ensure smooth food preparation and timely service.
• Address BOH challenges, such as kitchen workflow, inventory management, and food
quality control.
• Uphold food safety and hygiene standards in compliance with regulatory requirements.
5. Financial Performance:
Take ownership of the outlet’s P&L, analyzing revenue, costs, and profitability to ensure financial targets are met.
Develop and implement strategies to drive revenue growth and cost efficiency.
Demonstrate curiosity in analyzing sales reports and identifying opportunities for improvement.
6. Compliance:
Ensure compliance with health and safety regulations, company policies, and operational standards.
Requirements:
Proven experience as a Restaurant Manager or similar role in the F&B industry.
Strong understanding of customer service principles and the ability to lead by example with authenticity and warmth.
Proficient in managing an outlet’s P&L, with a focus on driving profitability.
Excellent communication and interpersonal skills.
A genuine passion for fostering a welcoming and inclusive environment.
Curious and proactive approach to problem-solving and continuous improvement.
Familiarity with inventory management and operational software is a plus.
Job DescriptionControl and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.Check that the qu.....
Job Description
Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.
Monitors food quality and quantity to ensure the most economical usage of ingredients.
Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.
Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
Plan monthly roster to ensure smooth operations and high productivity.
Create new menu items and seasonal/ daily specials with the Executive Chef.
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standard in this area.
Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.
Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.
Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive Chef and communicate upwards to ensure a high level of staff satisfaction.
Job Requirement
Possess leadership and management skills.
Good knowledge and creativity in food planning and preparation.
Hands-on individual who is willing to get involved and lead by example.
Must be able to work on weekends and public holidays.
At least 4 to 5 year(s) of working experience the related field is required for this position.
