This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• A genuine passion for sake and a desire to continually expand knowledge in the field.

NAEUM Restaurant Group operates NAEUM, a 1 Michelin starred restaurant in Telok Ayer Street serving contemporary Seoul cuisine.

We are currently looking for a Restaurant Manager.

Requirements:

- Strong managerial, leadership, and organizational skills within proven experience of managing a team previously

- Training experience to uphold service quality and standards amongst junior Front of House members

- Experience in managing restaurant inventories (beverage, glassware, etc)

- Familiarity with Point-of-Sale and payment systems

- Languages: strong command of spoken and written English.

- Experience in writing reports, preparing presentations for management, communicating professionally via e-mails

- MS Office Suite (Word, Powerpoint, Excel) familiarity a must

- previous Manager role in a reputable hotel or other fine-dining establishments, at least 2 years

- At least 6 years of total Front of House experience in F&B
- Wine knowledge a plus, WSET 2 or higher

If you are interested to join our growing family, please upload your CV or email to [email protected] with a Cover Letter.

As the Manager, you will be responsible for providing assistance to the Executive Chef and General Manager of the outlet. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

• Maintains a commitment to customer service and guest satisfaction.
• Manages the restaurant team.
• Ensures cleanliness of the restaurant, including inspecting table tops and side stations.
• Enforces high standards of hygiene and sanitation within the outlets.
• Supervises the performance, attendance, attitudes, appearance and conduct of service team.
• Helps to implement strategies to continually improve revenues.
• Assists with the development, training and inspiration of outlet staff.
• Manage team to exceed service standards to exceed goals.
• Instils a calm, organized approach in all stressful situations.
• Assists with ordering all necessary office supplies and ensures proper stocking levels.
• Hold employees accountable for performance, and will discipline associates when needed.
• Takes a proactive approach to coaching and counselling
• Other adhoc duties as assigned from time to time.

Job Description:

Position Overview:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring smooth service, managing staff, and maintaining high standards of customer satisfaction.

Key Responsibilities:

Operations Management:
--Oversee the daily operations of the restaurant, including front-of-house and back-of-house activities.
--Ensure the restaurant operates efficiently, maintaining the highest standards of food quality, service, and cleanliness.
--Monitor inventory levels, order supplies, and manage stock to prevent shortages and minimize waste.
--Develop and enforce operational procedures and ensure compliance with health and safety regulations.

Staff Management:
--Recruit, train, and supervise restaurant staff, including servers, cooks, and cleaning personnel.
--Assign duties and responsibilities to staff based on their strengths and experience.
--Conduct regular performance evaluations and provide feedback to team members.
--Schedule shifts and manage labor costs effectively.
--Promote a positive work environment and encourage teamwork.

Customer Service:
--Ensure guests receive exceptional service and a memorable dining experience.
--Address and resolve customer complaints and concerns in a professional and timely manner.
--Implement strategies to increase guest satisfaction and loyalty.

Financial Management:
--Manage the restaurant's budget and monitor expenses to ensure profitability.
--Analyze financial reports, track sales trends, and make adjustments as needed.
--Implement pricing strategies and manage promotional activities to maximize revenue.
--Oversee cash handling procedures and ensure accuracy in financial transactions.

Marketing and Promotion:
--Collaborate with marketing teams to promote the restaurant and attract new customers.
--Develop and execute local marketing campaigns, special events, and promotions.
--Maintain a presence on social media and review platforms to engage with guests and manage the restaurant's reputation.

Compliance and Safety:
--Ensure the restaurant complies with all relevant regulations, including health, safety, and licensing laws.
--Conduct regular inspections to ensure a safe and clean environment for both guests and staff.
--Implement and enforce proper sanitation and food safety practices.

Requirements:

experienced required

Job Description: Restaurant Manager

Position Overview:As a Restaurant Manager, you will be responsible for overseeing the daily operations of our restaurant. Your primary goal will be to ensure excellent customer service, manage staff, maintain quality standards, and drive profitability. You will work closely with the management team to uphold the restaurant's reputation and achieve its business objectives.

Key Responsibilities:

1. Staff Management:Recruit, train, and supervise restaurant staff, including servers.
   Schedule shifts and assign duties to ensure optimal staffing levels and smooth operations.
   Provide ongoing coaching and performance feedback to employees, fostering a positive work environment.
   
2. Customer Service:Ensure that guests receive exceptional service by maintaining high standards of hospitality and addressing any issues or complaints promptly.
   Monitor customer satisfaction levels and implement strategies to enhance the dining experience.
   
3. Operations Management:Oversee day-to-day activities, including food preparation, inventory management, and cleanliness.
   Maintain compliance with health and safety regulations, food quality standards, and sanitation procedures.
   Manage restaurant finances, including budgeting, cost control, and revenue optimization.
   
4. Quality Control:Uphold quality standards for food, beverages, and service, ensuring consistency and customer satisfaction.
   Conduct regular inspections to assess cleanliness, organization, and adherence to operational procedures.
   
5. Marketing and Promotion:Collaborate with the marketing team to develop and implement promotional strategies to attract customers and drive sales.
   Monitor market trends and competitor activities to identify opportunities for growth and differentiation.
   
6. Administrative Tasks:Maintain accurate records of inventory, sales, and expenses.
   Prepare reports for management, summarizing key performance metrics and areas for improvement.
   

Qualifications:

• Proven experience as a Restaurant Manager or similar role in the hospitality industry.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Excellent communication skills, both verbal and written.
• Solid understanding of restaurant operations, including food and beverage management, staffing, and customer service.
• Proficiency in basic accounting principles and restaurant management software.
• Flexibility to work evenings, weekends, and holidays as required

Job Description & Requirements

Roles & Responsibilities

Responsible for the proper and efficient functioning of the bar area and ensure constant supply of beverage stock.

Responsibilities:

Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.

Maintain a positive work atmosphere by acting and communicating in a manner that enhances relations with guests, vendors, co-workers, and management

Provide the highest level of service ensuring complete customer satisfaction

Anticipate any unexpected guest needs and reacts promptly and tactfully

Ensure all operational and safety aspects of the outlet are maintained at all times. These include optimal stock level, efficient operation of all equipment/appliances, and compliance to all statutory and fire and life safety requirements

Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.

Ensure that the assigned Bars are ready for service as per scheduled times

Ensure the proper cleaning and maintenance of equipment in Bars and at all times

Train staff members and ensure strong knowledge of product offering, the outlet’s operational procedures and minimum quality service standards

Delegate duties and tasks to staff to maximize productivity and resources through effective scheduling

Requirements:

Dependability

Personal hygiene

Capacity to work in a fast-paced environment

Comfortable working long shifts if required and on weekends and PH

Qualifications:

WSQ Food Hygiene Course

Minimum 3 to 5 years’ experience in related field is required

Excellent communication and interpersonal skills

Possess bartending skill and wine/spirit management knowledge

Thorough knowledge of food safety procedures

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

As the Assistant Restaurant Manager at AKASA, IPG Hospitality Indian restaurant at Tanjong Pagar, you will play a crucial role in supporting the overall operational and managerial functions of the establishment. Reporting directly to the Restaurant Manager, you will contribute to creating a positive and memorable dining experience for our guests while ensuring the smooth day-to-day operations of the restaurant.

Responsibilities:

Operational Excellence:

Assist in overseeing daily restaurant operations, including opening and closing procedures.

Ensure compliance with health and safety regulations and uphold quality standards.

Monitor and manage inventory levels, placing orders as needed and optimizing stock rotation.

Customer Service:

Foster a customer-centric environment by training and leading the front-of-house staff in delivering exceptional service.

Address customer inquiries, concerns, and feedback promptly and professionally.

Collaborate with the team to create a welcoming and enjoyable atmosphere for guests.

Staff Management:

Assist in recruiting, training, and supervising restaurant staff.

Schedule and manage employee shifts to ensure adequate coverage during peak hours.

Motivate and inspire the team to maintain high levels of performance and customer satisfaction.

Financial Management:

Support the Restaurant Manager in budgeting and financial planning.

Monitor sales, expenses, and profitability, implementing cost-control measures when necessary.

Assist in preparing and analyzing financial reports.

Quality Control:

Work closely with the kitchen staff to ensure consistency and quality in food presentation and taste.

Conduct regular inspections to maintain cleanliness and hygiene standards.

Address any issues related to food quality or service promptly.

Training and Development:

Provide ongoing training and development opportunities for staff to enhance their skills.

Foster a culture of continuous learning and improvement within the team.

Event Coordination:

Collaborate with the events team to plan and execute special events or promotions.

Ensure seamless coordination between front-of-house and back-of-house during events.

Qualifications:

Proven experience in a supervisory or managerial role within the restaurant industry.

Strong understanding of restaurant operations, including food and beverage management, customer service, and staff supervision.

Excellent communication and leadership skills.

Knowledge of health and safety regulations and basic financial management.

Ability to work flexible hours, including evenings, weekends, and holidays.

Passion for delivering an exceptional dining experience and a genuine interest in the hospitality industry.

Join us on this exciting culinary journey and be an integral part of creating a memorable experience for our guests at IPG Hospitality's new Indian restaurant!

Cloudstreet has been awarded two stars from Michelin.

Helmed by Chef Rishi Naleendra, Cloudstreet is an amalgamation of thoughtful, expressive food, artisanal, progressive wines and warm, immaculate service. We are seeking an Assistant Restaurant Manager to join our fine dining restaurant focused on modern and innovative cuisine.

As an Assistant Manager you will be responsible for providing assistance to the Executive Chef and Restaurant Manager of the outlet. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

• Maintains a commitment to customer service and guest satisfaction.
• Manages the restaurant team.
• Ensures cleanliness of the restaurant, including inspecting table tops and side stations.
• Enforces high standards of hygiene and sanitation within the outlets.
• Supervises the performance, attendance, attitudes, appearance and conduct of service team.
• Helps to implement strategies to continually improve revenues.
• Assists with the development, training and inspiration of outlet staff.
• Manage team to exceed service standards to exceed goals.
• Instils a calm, organized approach in all stressful situations.
• Assists with ordering all necessary office supplies and ensures proper stocking levels.
• Hold employees accountable for performance, and will discipline associates when needed.
• Takes a proactive approach to coaching and counselling
• Other adhoc duties as assigned from time to time.

Job Requirement

• GCE N / O Level onwards
• At least 3 years of relevant experience as an Assistant Restaurant Manager in F&B Industry.
• Preferably with working in a fine-dining restaurant
• Able to lead a team of people under your care in the Front of House (FOH)
• Able to multitask and work efficiently under pressure
• Good communication and customer service skills
• Food & Hygiene certificate will be an added advantage.

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided by restaurant
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance)

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

Position Overview

As Assistant Manager, you would be responsible for assisting in the daily management of activities and services of The Autobus continuing effort to deliver outstanding guest service and financial profitability.

Responsibilities

A. Leadership of the Outlet

1. Attend departmental meetings, line-ups, and other training as scheduled
2. Lead a small team and manage people with sensitivity and openness.
3. Be aware of clientele mix, seasonal periods, and festivities and make recommendations to management for competitive analysis and budgeting purposes

B. Maintain Guest Experience

1. Provide guests with an enjoyable and expertly served dining experience
2. Maintain complete knowledge of restaurant layout, SOP, proper table set-up etc.
3. Be familiar with all restaurant offerings to respond to guest inquiries accurately
4. Handle guest complaints following the instant pacification procedure and ensure guest satisfaction

C. Maintain Hygiene, Safety and Standards

1. Review findings from the audits conducted by the F&B Supervisor in relation to the hygiene, waste management, Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc
2. Identify operational challenges and deficiencies and work with relevant parties to formulate necessary action plans to improve operational efficiencies

Talent Profile

1. Minimum 2 years of supervisory experience in formal restaurant service

-5.5/6 day work week

-Fast Career Progression

Prerequisite:

Open-mindedness

Team player

Willingness to learn

$2600-$3200 - Service Captains

$3600 and up - Assistant Restaurant Manager

$4500 and up - Restaurant Manager

Position: Restaurant Manager

Halal, Sichuan hotpot and BBQ dining experience in Singapore.

• Working Hour : 6 days , 8hour per day
• Salary : $3000- $3500
• Location : Kinex Mall

Requirement

• Have F&B supervisor experience exp : handle staff schedule etc

Role Description

• Responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, maintaining quality standards, and promoting a positive dining experience.
• Hiring and Training staff in the food & beverage industry
• understanding of Food & Beverage operations

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Fully responsible and accountable for the outlets operating budget including revenues, labour costs and profitability.
• Constantly find ways to further increase revenues without sacrificing pre-determined standards.
• Ensure effective communication between Manager and staff.
• Preparation of F & B profit, budget and marketing plan.
• Assist and make recommendation to management for promotional activities and creative ideas.
• Evaluate, develop and implement training program and conducting training sessions for staff.
• Ensure highest quality product served.
• Hold daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.
• Constantly monitor that guests are being attended and served according to standard set and attend to guests as needed.
• Anticipate guests’ complaints and take prompt corrective action.
• Aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
• Coordinate with Chef and beverage department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
• Maintain a strong and efficient team while creating loyal and trustworthy staff.

Requirements:

• At least 3 years of working experience in related field is required for this position.
• Able to lead and motivate the team.
• Able to solve practical problems and deal with a variety of variables in situations.
• Good interpersonal skills.
• Possess Food Hygiene Certificate.

Nouri, a One Michelin Star restaurant known for its innovative "Crossroads cooking," is seeking a dedicated and experienced Service Captain to join our dynamic team. At Nouri, we celebrate the connections between global food traditions, creating a dining experience that is both familiar and unique.

As a Service Captain, you will play a crucial role in ensuring our guests receive exceptional service, reflecting the quality and creativity of our cuisine. Your responsibilities will include overseeing the dining room, managing the service staff, and maintaining the highest standards of hospitality. You will work closely with Chef/Owner Ivan Brehm and the team to deliver a seamless and memorable experience for our guests.

If you have a passion for fine dining, a keen eye for detail, and a commitment to excellence, we would love to hear from you. Apply now to be part of a team that values innovation, diversity, and impeccable service.

Job Description

• Support Restaurant Manager / Assistant Manager in administering all facets of service operations.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the restaurant.
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Maintain a good rapport and work relation with staff in within the restaurant.
• Projecting at all times a positive and motivated attitude and exercise self-control.
• Ad hoc duties as assigned by Superior.

Job Requirement

• GCE N / O Level onwards
• At least 2 years of relevant experience in Front of House (FOH) in F&B Industry.
• Able to multitask and work efficiently under pressure
• Good communication and customer service skills
• Having a Food & Hygiene certificate will be an added advantage.

Staff Benefits

• Basic Salary + Birthday Leave + Employee Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance) + Good Career Progression

Roles & Responsibilities

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Supervision of staff: The Restaurant Supervisor supervises restaurant staff, including servers, hosts/hostesses, bartenders, and other support staff, and ensures that they perform their duties effectively and efficiently.

Customer service: The Restaurant Supervisor is responsible for ensuring that customers receive excellent service and that their dining experience meets or exceeds their expectations.

Sales and marketing: The Restaurant Supervisor may be involved in sales and marketing activities, including promoting the restaurant, developing marketing strategies, and developing and implementing promotional campaigns.

Ordering and inventory management: The Restaurant Supervisor may be responsible for ordering supplies, managing inventory, and ensuring that the restaurant has adequate supplies to meet demand.

Financial management: The Restaurant Supervisor may be responsible for managing the restaurant's financial operations, including cash handling, budgeting, and financial reporting.

Quality control: The Restaurant Supervisor is responsible for ensuring that the food served in the restaurant meets the highest quality standards and that all dishes are prepared according to recipes and customer preferences.

Health and safety: The Restaurant Supervisor ensures that the restaurant complies with health and safety regulations and that all staff adhere to hygiene and sanitation protocols.

Communication: The Restaurant Supervisor communicates regularly with restaurant staff, customers, and management, ensuring that everyone is on the same page and that any issues are resolved promptly.

Overall, the Restaurant Supervisor is responsible for overseeing all aspects of the restaurant's operations, ensuring that it delivers an excellent customer experience, and that it runs efficiently and profitably. The Restaurant Supervisor must have excellent leadership skills, be able to work in a fast-paced environment, and have strong communication and problem-solving abilities.

Job Description & Requirements

Join our team as a Restaurant Manager, overseeing all aspects of restaurant operations, including public holidays and night shifts. We are seeking a dedicated individual who can fulfill the following roles and responsibilities

Responsibilities:

1. Operational Leadership:Provide overall leadership and management for the restaurant, ensuring smooth day-to-day operations.

2. Staff Management:Recruit, train, and manage restaurant staff, fostering a positive and high-performing team culture.

3. Shift Scheduling:Develop and manage staff schedules, including public holidays and night shifts, to ensure adequate coverage.

4. Customer Service Excellence:Maintain a high standard of customer service, ensuring customer satisfaction and resolving issues promptly.

5. Quality Control:Oversee the quality of food and beverage service, ensuring consistency with established standards.

6. Inventory Management:Manage inventory levels, including ordering and stock control, to minimize waste and optimize resources.

7. Financial Oversight:Monitor and manage restaurant finances, including budgeting, cost control, and achieving revenue targets.

8. Adherence to Policies:Ensure compliance with company policies, health and safety regulations, and licensing requirements.

9. Marketing and Promotion:Contribute to marketing initiatives and promotional activities to drive customer traffic and revenue.

10. Problem-Solving:Address and resolve operational challenges, customer complaints, and staff issues promptly.

11. Adaptability:Flexibility to work on public holidays and night shifts as necessary to meet business demands.

12. Reporting and Communication:Provide regular reports to higher management, communicate goals, and collaborate with other departments.

13. Training and Development:Facilitate training programs for staff development and skill enhancement.

Job Requirements:

· Managerial Experience:Proven experience in a managerial role within the restaurant or hospitality industry.

· Availability:Must be available to work on public holidays and night shifts.

· Leadership Skills:Strong leadership and interpersonal skills with the ability to motivate and guide a diverse team.

· Customer-Centric:A customer-centric mindset with a focus on delivering an exceptional dining experience.

· Financial Acumen:Solid financial management skills, including budgeting and cost control.

· Problem-Solving:Excellent problem-solving abilities in a dynamic and fast-paced environment.

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA Licence ID : 18C9520

EA Registration ID: R1765753

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Assist guests with table reservations.
• Assist guests while seating.
• Ensure guests are serviced within the specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding the menu and assist with menu selections.
• Able to anticipate any unexpected guest need and react promptly and tactfully.
• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to the type of event and service standards.
• Record transactions/orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverage.
• Responsible for clearing, collecting, and returning food and beverage items to the proper area.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guests and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that hotel brand standards and SOPs are consistently implemented.
• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Any other duties related to food and beverage service assigned by the manager.

This position is responsible to assist and support the restaurant manager in managing and coordinating all operational activities of the restaurant outlet to achieve or exceed financial goals (revenue targets and profitability for the outlet). Ensure guests' and associates' satisfaction by maintaining high service standards established by the hotel.

Roles & Responsibilities:

• Review the logbook daily and prepare reports on special incidents and complaints.
• Assist to oversee the administration of weekly duty rosters.
• Ensure that restaurant operation equipment is in good condition at all times.
• Ensure that the outlet is fully equipped with the necessary supplies at all times.
• Maintain good communication with the kitchen operations team.
• Oversee the reservation system to maximize the outlet’s seating capacity.
• Coordinate with the Chef & F&B department heads on menus and promotions.
• Prepare action plans for promotions and follow-up to ensure the plans are followed.
• Prepare capital expenditures for the restaurant operation.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.
• Submit training reports.
• Compile & Record accurate operating equipment inventories.
• Check details of purchase requisitions before approving them.
• Report deficiencies or breakage of operational equipment.
• Monitor slow-moving items and ensures that the Chef is aware of them.
• Monitor proper utilization of supplies.
• Ensure that staff levels are scheduled accordingly.
• Carry out a daily briefing before each operation.
• Ensure hygiene and cleanliness in the restaurant at all times.
• Appraise staff on their work performance annually.
• Delegate specific duties and responsibilities to subordinates.
• Encourage and constantly make an effort to keep staff morale high.
• Recognize and give incentives to deserving staff.
• Arrange staff overtime and compensation.
• Maintain and enhance staff grooming and personal hygiene.
• Give full and active support to the hotel’s environmental management efforts.

Requirements:

• Candidate must possess at least a Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent.
• At least 3 Years (s) of working experience in the related field is required for this position.
• Willing to work on rotating shifts, weekends, and public holidays.

Additional Information:

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified. We thank you for your interest in the position.

Job Description & Requirements

Roles & Responsibilities

Responsible for the proper and efficient functioning of the bar area and ensure constant supply of beverage stock.

Responsibilities:

Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.

Maintain a positive work atmosphere by acting and communicating in a manner that enhances relations with guests, vendors, co-workers, and management

Provide the highest level of service ensuring complete customer satisfaction

Anticipate any unexpected guest needs and reacts promptly and tactfully

Ensure all operational and safety aspects of the outlet are maintained at all times. These include optimal stock level, efficient operation of all equipment/appliances, and compliance to all statutory and fire and life safety requirements

Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.

Ensure that the assigned Bars are ready for service as per scheduled times

Ensure the proper cleaning and maintenance of equipment in Bars and at all times

Train staff members and ensure strong knowledge of product offering, the outlet’s operational procedures and minimum quality service standards

Delegate duties and tasks to staff to maximize productivity and resources through effective scheduling

Requirements:

Dependability

Personal hygiene

Capacity to work in a fast-paced environment

Comfortable working long shifts if required and on weekends and PH

Qualifications:

WSQ Food Hygiene Course

Minimum 3 to 5 years’ experience in related field is required

Excellent communication and interpersonal skills

Possess bartending skill and wine/spirit management knowledge

Thorough knowledge of food safety procedures

• Kitchen Helper x 3 headcount
• Non Halal Japanese Curry Restaurant
• Outlets: Dhoby Ghaut, Buona Vista, Bugis
• 6 Days Work per Week 44 hours
• Gross Salary: $1850 to $2500
• Bonus and uniform provided

Requirements

• Basic cook skills experience will do, training provided and guided by chef.

Job scope:

• Cook, prepare order items and plan out the workflow
• Conduct checks on food quality, and work with the kitchen team

#SCR-carson-cheong

⭕ Cheong Kar Chun ⭕ Team Manager ⭕ R1980386

⭕ The Supreme HR Advisory ⭕ 14C7279

Job Summary: As a Service Crew member at our Japanese izakaya, you will play a vital role in delivering exceptional dining experiences. You will assist guests with their orders, provide knowledgeable recommendations, and ensure a welcoming atmosphere that reflects the essence of Japanese hospitality.

About Us

We are currently seeking a talented and dedicated individual to join our team. If you have a passion for traditional Korean food and a desire to contribute to a high-end dining experience, we welcome your application.

Position Overview

The Service Crew General Manager and Supervisor will assist to oversee the front-of-house operations, ensuring impeccable service standards and a memorable dining experience for our guests.

Key Benefits

• Work-life Balance: Work just 5 days a week, allowing you to maintain a healthy work-life balance.

• Competitive Salary: A highly competitive salary package, commensurate with your experience and skills.

Responsibilities

• Assist to supervise the service crew, including scheduling shifts, assigning tasks, and managing performance.

• Train new hires and provide ongoing training to current staff.

• Maintain an impeccable level of customer service, addressing guest concerns promptly and professionally.

• Work closely with the kitchen staff to ensure seamless operation.

• Ensure compliance with all safety and sanitation guidelines.

• Maintain an up-to-date knowledge of the menu, including seasonal items and specials.

• Handle administrative tasks, such as inventory management, payroll, and reporting.

• Qualifications

• Previous experience in restaurant management or similar roles.

• Strong leadership and interpersonal skills.

• Excellent verbal and written communication skills.

• Ability to multitask and work in a high-stress, fast-paced environment.

• Strong organizational skills and attention to detail.

• A passion for the hospitality industry.

Qualifications

• Korean or Singaporean National

• Previous experience in restaurant management or similar roles.

• Strong leadership and interpersonal skills.

• Excellent verbal and written communication skills.

• Ability to multitask and work in a high-stress, fast-paced environment.

• Strong organizational skills and attention to detail.

• A passion for the hospitality industry.