Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• Provide excellent service to both external and internal customers.
• Good people management skills to handle staff.
• Possess positive behaviour and good learning attitude.
• Proactive and a good team player.
• Good listening and thinking skills.
• Hands on and skilled on basic operation works.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

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

• Singapore Based (Kinex Mall)
• Working Hour : 6 days, 8 hour per day
• Salary: $3,000 - $3,500
• F&B supervisor experience experience
• Career Progression Opportunities

Halal, Sichuan hotpot and BBQ dining experience in Singapore.

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

Requirement

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

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 5 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Working Hours

• 5.5 days work / week

The Assistant Restaurant Manager is an important member of the restaurant management team. He is mainly responsible for assisting the Restaurant Manager in the management and supervision of the daily operations of the restaurant, ensuring that the restaurant provides high-quality service and food, and achieves business goals. The specific job responsibilities of a Chinese restaurant deputy manager usually include the following aspects:

1. Assist in restaurant operation and management

Assist the restaurant manager in formulating and executing restaurant operation plans to ensure smooth daily operations of the restaurant, including staffing arrangements, kitchen and front-of-house coordination, etc.

In the absence of the restaurant manager, the deputy manager needs to be independently responsible for the operation and management of the restaurant and handle daily affairs.

2. Employee management and training

Assist in recruiting, training and assessing restaurant service staff to ensure team members have good service skills and catering knowledge.

Manage and schedule service staff's working hours and schedules to ensure that there are enough staff to provide service during peak periods in the restaurant.

Supervise employees' work performance and provide necessary guidance and feedback to help them improve work efficiency and service quality.

3. Customer service and complaint handling

Ensure that the restaurant provides high standards of customer service, responds to customer needs in a timely manner, handles customer complaints and suggestions, and improves customer satisfaction.

Build good relationships with customers to understand their needs and ensure they have a pleasant dining experience.

4. Restaurant operating cost control

Assist the restaurant manager in formulating the restaurant budget and ensure that all costs are controlled within the budget, including ingredient procurement, employee compensation, restaurant operating expenses, etc.

Manage ingredient inventory to ensure reasonable inventory levels and avoid ingredient waste and shortages.

5. Ensure restaurant hygiene and safety

Ensure that the restaurant complies with health and safety regulations and regularly inspect the cleanliness and safety of the restaurant environment, kitchen facilities, and dining areas.

Ensure employees adhere to food safety and sanitation practices when handling and storing food.

6. Supervise restaurant service quality

Monitor service processes within the restaurant to ensure all employees provide service in accordance with restaurant standards.

Observe customer feedback to ensure restaurant service quality meets standards and improve customer experience.

7. Restaurant marketing and promotion

Assist with restaurant marketing and promotions to attract new customers and retain the loyalty of existing customers.

According to the restaurant's business objectives, assist in formulating promotional strategies to increase restaurant sales.

8. Daily administrative work

Responsible for daily administrative work, including financial reports, employee attendance, menu updates, inventory management, etc.

Coordinate the work between various departments to ensure the smooth progress of all restaurant affairs.

9. Supplier and external communication

Assist the restaurant manager to communicate with suppliers to ensure that ingredients, equipment, supplies, etc. are in place in a timely manner.

Maintain good relationships with external partners (such as delivery companies) to ensure smooth external services.

10. Oversee restaurant marketing activities

Assist restaurant managers in the planning and execution of activities, such as festive menus, group purchase discounts and other marketing activities, to increase the exposure and popularity of the restaurant.

Job Description

• Interacts positively and professionally with guests, colleagues and other departments as appropriate and required
• Recommends and suggests specialties to guest, up sells whenever possible
• Responsible for all ordering, inventory, stationary and stocks for daily use in outlet
• Inspects table and glassware for cleanliness and damages
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies
• Presents bill upon request and processes payment
• Train staff in the outlet as and when necessary
• Ensure that service team adheres and comply to company’s policies and procedures
• Ensure product knowledge is accurately delivered to staff
• Handle customer complaints and feedback
• Ensuring that the handover, closing and opening procedures are completed in each shift
• Ensure the cleanliness of the outlet is maintained throughout
• To maintain a sound knowledge of the menu and presentation standards for food and drinks
• Carry out any other duties as per reporting manger and Operations Director

Job Requirements:

• Interest in service
• Prior experience in Food & Beverage is required
• Proactive and guest focused
• Time and task management skills
• Attention to detail and able to lead a team
• Able to settle any guest transaction via Food & Beverage Operational System (POS)
• Ability to work flexible shifts and schedules as per manager’s request, including weekends, holidays and overtime.

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Summary

We are seeking a highly motivated and experienced Vietnamese Cuisine Supervisor to oversee daily operations in our restaurant. This role will ensure that food preparation, kitchen staff management, customer service, and restaurant cleanliness meet our high standards. This candidate will have a passion for authentic Vietnamese cuisine, strong leadership skills, and a commitment to delivering exceptional dining experiences.

Responsibilities:

• Supervise kitchen and service staff to ensure smooth operations and exceptional customer service.
• Maintain food quality, presentation, and consistency in line with our Vietnamese menu.
• Manage inventory, order supplies, and ensure proper food storage.
• Ensure compliance with health and safety standards, including cleanliness and sanitation.
• Train and develop staff on Vietnamese culinary techniques and restaurant procedures.
• Assist with menu planning and quality control to meet customer expectations.
• Resolve customer concerns and provide solutions to enhance dining experiences.

Qualifications:

• Minimum 2-3 years of experience in a supervisory or kitchen leadership role.
• In-depth knowledge of Vietnamese cuisine and traditional cooking methods.
• Strong leadership, communication, and organizational skills.
• Ability to work in a fast-paced environment while maintaining quality and efficiency.
• Familiarity with food safety regulations and kitchen operations.

6 DAY WORK~

We Regret Only Shortlisted Candidate will be contacted~

If you are interested, please send resume to [email protected] or

Whatsapp at +65 9722 7688

1. Oversees and supervises daily operations of the restaurant.

2. Prioritizes, schedules, and assigns restaurant staff.

3. Delegates and oversees table service duties.

4. Performs other related duties as assigned.

5. To monitor and ensure proper handling of equipment.

6. To ensure cleanliness and hygiene standards are met in the work area.

7. To make recommendations and provide feedback to the Manager.

8. To assist the Manager in his/her duties and take charge in his/her absence.

9. Train, guide, and monitor all new hires' work and performance.

10. To have a thorough knowledge of the food and beverage menu.

11. To receive, write and place all food and beverage orders.

12. To ensure that Food & Beverage orders are being served promptly

13. To handle guests' complaints discreetly.

Requirements:

- Must have at least one year experience

- Ability to skillfully multitask

- Good Leadership and Team player

- Motivational management style

- Excellent customer service and resilience

- Fast-paced decision making

Responsibilities:

• Lead daily operations (including opening and closing) efficiently through guiding team members
• Induct, mentor and train junior staff to achieve guest satisfaction
• Recommend and up-sell menu items as well as advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality by ensuring action plans are carried out
• Implement plans to ensure efficient use of resources and minimize wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive, collaborative and high-performing culture to heighten staff morale
• Strategize manpower planning to support operational needs within budget
• Handle guest complaints with care and provide service recovery options
• Ensure smooth implementation of new F&B products
• Ensure cleanliness of restaurant at all times
• Manpower planning

Requirements:

• Diploma in any field
• At least 3 years of relevant experience and experience in managing a team
• Excellent communication, interpersonal, leadership and organisational skills
• Able to perform in a fast paced environment
• Willing to work 5 days rotating shift, on weekends and public holidays
• Business and financial acumen to achieve profitability targets will be advantageous

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• Provide excellent service to both external and internal customers.
• Good people management skills to handle staff.
• Possess positive behaviour and good learning attitude.
• Proactive and a good team player.
• Good listening and thinking skills.
• Hands on and skilled on basic operation works.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

JOB SUMMARY

Reporting to the Asst Director of F&B / F&B Manager, the Restaurant Manager will collaborate closely with the Kitchen operations and is responsible for leading, and supervising the restaurant team in delivering a seamless and delightful dining experience for our guests. At the same time, he/she shall be responsible for the overall smooth operation, achieving financial and people performance goals of the restaurant.

What you will be DOING:

· Responsible for the daily front of the house restaurant operations and financial goals.

· Collaborate closely with kitchen team to ensure smooth and seamless operation and achieving the highest guest dining experience and food standards

· Be on the service floor during meal periods and assume full responsibility for the day-to-day operations of the restaurant.

· Anticipate and identify operational issues and take prompt actions to resolve them effectively and timely.

· Drive revenue and manage operating costs of the restaurant

· Drive the team to achieve monthly food & beverage upsell target to improve profitability.

· Work closely with the marketing team to drive promotions, events and/or suggest new offerings to better serve our guests and drive better revenue.

· Stay ahead of the local F&B business environment – keep abreast of F&B trends; gather market intelligence on service standards, product, pricing strategies, promotion activities, business opportunities, etc. of competitive restaurants.

· Check and monitor to ensure adequate provision of working equipment, inventory, supplies and guest amenities, etc. for smooth operation of the restaurant.

· Manage and supervise all VIPs reservations and private events to ensure smooth operation.

· Champion high service and food standards in the restaurant and work actively to uphold such high standards by leading by example.

· Connect actively and establish good rapport with guests, especially VIPs, regular guests and event organisers, etc., to earn guests’ loyalty and repeat business.

· Handle guest feedback effectively and addressing them at the source to ensure they will not reoccur and ensuring service recovery where applicable is performed in a timely manner.

· Drive TrustYou ranking, keeping the team focused on the targets; address and take immediate actions to resolve any issues raised.

· Lead, manage, supervise and coach the restaurant team.

· Conduct performance review for the restaurant team.

· Conduct on-the-job training for the restaurant team.

· Plan duty roster effectively and productively.

· Managing casual labour costs productively and efficiently in line with the business level.

· Conduct daily shift briefing.

· Ensure all required reports and administrative duties are submitted and completed accurately and timely.

· Undertake ad-hoc operations tasks/projects as assigned.

· Observe all brand/operating standards and/or LQA.

· Practise and ensure the team abide the food safety and hygiene in accordance to required standards.

· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.

· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.

· Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

· Diploma/GCE ‘O’ level /Certificate in Hospitality or equivalent

· Minimum 6 years of hospitality experience.

· Possess positive service mindset and attitude

· Good business acumen, critical thinking and strategic decision-making skills

· Strong human relations and influencing skills

· Strong communications (verbal and written), planning and coordination skills

· Ability to work independently and take initiative

· Good time management skills

· Good personal presentation and grooming

· Flexible with working days and hours including weekends and public holidays

DESCRIPTION OF POSITION

This is an outstanding opportunity for an accomplished General Manager to join the world’s largest upscale steakhouse chain. At Morton’s The Steakhouse, we believe everyone should be enthused about what they do for a living, and the place where they do it; thusproviding an excellent opportunity for career development as well as the chance to let ones’ personality shine. The management style of the General Manager must be in alignment with Morton’s business culture, image, reputation and goals. Professional values, approach and philosophy must be consistent and in harmony with the mission, vision and values of the group. The leadership style must be inspirational, mentoring and have a motivational approach. The General Manager will be responsible for the day to day operations of Morton’s The Steakhouse, Singapore, and will be the one-point contact with the Director of Operations – Asia, on issues not only in relation to customers, both internal and external, but also in regards to all support functions; supply chain, reports, manpower planning, competitor analysis, and public relations.

More specifically, responsibilities will include, but are not limited to:

· Provide overall leadership and guidance, in addition to managing relationships with food & beverage suppliers, equipment suppliers, and above all, leading by example with outstanding customer service skills.

· Hire, train and inspire a highly motivated food and beverage staff to be consistently extraordinary

· Work powerfully with Sales and Marketing team to excite and engage the local and international markets to achieve sales and performance targets

· Demonstrate fluent, advanced strategic, and practical financial knowledge/skills inclusive of quality, planning, operational, financial and creative/competitive innovation

· Creative ability and thorough industry knowledge/awareness translatable to effective competitive planning, exemplary service delivery, and creating brand awareness in the marketplace

· Engage in capital planning and be proactive in managing expenses.

· Remain focused and productive under pressure and demonstrate excellent multi-tasking and time management skills

· Demonstrate a commitment to ever expanding world-class service standards

· Effectively manage and consistently grow revenue and profitability

· Extensive international hospitality knowledge and experience

· Experience in multi-cultural staff management/employee relations

· Extensive theoretical and practical knowledge of high-grade steaks, F&B general knowledge, and strong knowledge of wine – both old world and new.

· Experience with relevant POS and support software applications

· Think and act innovatively to keep Morton’s service quality at the forefront of the restaurant industry with extraordinary customer and employee experiences

PROFESSIONAL QUALIFICTIONS

The desired candidate will have a Bachelor’s degree in Business Management or Hospitality Management or significant experience with high-end Western dining food and beverage operations. The individual should have a proven track record of success as General Manager or comparable position with a highly visible, prestigious organization. Confidence in one's ability and capability of presenting one's self in a polished and professional manner are principle characteristics. The ideal candidate will have the ability to remain calm under pressure as well as the ability to consistently execute at a very high level in a high-volume, cutting-edge operation. S/he must be a creative and energetic, “hands-on” individual who is personally driven to create phenomenal food and beverage experiences and a service oriented environment, culminating in quantifiable financial results. S/he should be highly numerate and analytical, with the ability to track, measure and evaluate the success of all food and beverage programs. Strong accounting/financial knowledge is required.

The individual must have the ability to train associates in alcohol intervention, food handling sanitation, company standards and service. A working knowledge of liquor/wine product presentation and inventory methods, as well as excellent time management skills is a must. The desired candidate will be extremely customer-service oriented and will always be seeking to exceed customers’ expectations, both internal and external. The individual will also have an understanding and appreciation for the passion and flair surrounding a highly innovative and creative organization. S/he will have the ability to manage private events and will feel comfortable in a fast-paced organization. The candidate must possess excellent oral (in both group and one-on-one settings) and written communication skills, as well as have solid computer skills. This individual will also have exceptional follow-through and the ability to deal, consistently, effectively and in a timely manner with internal and external customers, some of whom will require high levels of patience, tact and diplomacy.

At least 5 to 8 years’ experience of working in leading restaurants across the world with significant experience in Asia Pacific region.

PERSONAL QUALIFICATIONS

The candidate must exemplify the highest standards of honesty, integrity, and discretion, and must also have the ability to operate in a fast-paced environment, while maintaining open lines of communication. The individual should possess energy and drive and be successful at motivating others to reach their full potential. S/he will need to be a consummate team player with excellent interpersonal and communication skills up and down the organizational chart. The candidate must be a leader, able to inspire co-operation and commitment and must possess the flexibility to adapt her/his management style appropriately. S/he will act as a coach to his/her staff, provide constructive feedback and accurately evaluate team members’ specific strengths and weaknesses. The candidate will be a good listener, a good negotiator, and must always be looking to find win/win solutions. The individual will be achievement oriented, know how to make things happen, and be a promoter of new ideas and initiatives. In addition, s/he will hold her/himself and staff accountable, will quickly identify critical issues, will anticipate the long-term impact of problems and will handle stressful and tense situations with maturity and confidence. S/he will have a positive impact on the operations and the organization as a whole, will respond to problems with systematic analysis and will always be seeking ways of improvement.

Summary:

You will be a key lead member of our vibrant team, responsible for leading, curating and crafting an array of premium cuisines, and providing exemplary customer service. Your role will involve leading and managing the team, training junior, and ensuring a seamless operation to enhance our guests' dining experience.

Key Responsibilities:

• · Ensures the efficient and profitable management of the restaurant
• · Keeps the CEO of The Restaurant up to date with relevant issues in the restaurant and gets their input and advice where necessary
• · Ensures that the stock take figures are completed and accurate as per company requirements
• · Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• · Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• · Supervises the opening & closing of the restaurant
• · Ensures the proper cleaning and lighting and the uplift of all restaurant areas
• · Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• · Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• · Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• · Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• · Manages the restaurant staff working schedules
• · Motivates and develops staff, in order to encourage their professional development
• · Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• · Handles guest problems and complaints and grievances
• · Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• · Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• · Responsible for all aspects of Front-of-House operations at the outlet, including the supervision of the restaurant management team, service, bar, and hostess teams, in carrying out their roles and responsibilities.
• · Work closely with the Executive Chef and Back-of-House team in ensuring smooth service.
• · Always maintain robust communications between both teams, including attending weekly meetings and regular follow-ups
• · Ensure Front-of-House team’s participant and engagement in CSR and sustainability activities
• · Develop, train, and promote employees with potential to grow within the outlet
• · Ensure adherence to policies and procedures outlined in Employees’ Handbook and training materials
• · Uphold stringent customer service standards upheld by management and to propose improvement plans to mitigate shortfalls
• · Review customer service standards audit with the Operations Evaluation & Analysis team and implement corrective action plans to improve overall customer journey and experience
• · Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• · Investigate and resolve guest complaints in a prompt and professional manner. Ensure proper documentation are in place for follow-up and have a structured plan in place to reduce similar complaint in the future.
• · Constantly monitor and drive initiatives to drive ranking on various platforms, such as TripAdvisor, Google Reviews
• · Ensure that the guests’ profile in the customer database is updated with the latest information and all staff on service are aware of guests’ preferences and needs.
• · Work closely with the Executive Chef to curate, launch and track success of a year-long roster of promotional menu/items in line with property-wide campaign and/or with corporate initiatives.
• · Conduct regular reviews of menu and promotions (including pricing, drink pairings, taste, feedback from guests, etc) with the Executive Chef, to constantly push for, and deliver a dining experience that is best in class.
• · Develop and execute a marketing strategy with the Management Marketing Team to drive higher foot traffic and PR mileage for the restaurant. Take the initiative to monitor all marketing and social media channels and analyze the return of investment (“ROI”) of marketing campaigns.
• · Create a safe and clean working environment by emphasizing importance of workplace safety and hygiene, and ensuring employees are sufficiently trained on such aspects.
• · Perform weekly Front-of-House inspections, where needed, to follow up on critical repairs and addition & alteration works, in collaboration with Facilities.
• · Work closely and lead restaurant team to increase outlet’s productivity and efficiency. Review operating results with the restaurant management team and present monthly P&L results with CEO.
• · Prepare and be held accountable for outlet’s budget, forecasts, and CAPEX requirements.
• · Ensure all cashiering procedures are processed in compliance with accounting standards and in a timely manner.

Qualifications/ Skills and Abilities:

• · Minimum 8-10 years’ experience in a renowned restaurant group, luxury hotel chain, high-end fusion restaurant.
• · Relevant certifications or degrees in hospitality management or a related field.
• · Proven experience in restaurant management, preferably in a high-volume, upscale dining environment, local experience is a must and international experience will be ideal.
• · Strong leadership and communication skills with a passion for creating a positive and vibrant team culture.
• · Excellent problem-solving abilities, adaptability, and a proactive approach to challenges.
• · Financial acumen and experience in budget management.
• · Possess a comprehensive set of F&B service and operations skills
• · Enjoys problem solving and able to think outside-the-box in difficult situations.
• · Team oriented approach to management with a mindset of open communications.
• · Capable of building and managing relationships with multiple departments as well as key customers.
• · Administration knowledge of F&B operations and quality management
• · Proficient in Microsoft Office programs.
• · Have a well-groomed, professional appearance

Additional Information

· Salary: $5,000 – $7,500 (Based on Experience)

· Location: Changi Village

· Comprehensive Health Insurance

· Opportunity to work in a prestigious rooftop restaurant with stunning sea view.

· Leadership and career growth opportunities.

· Training and development programs to enhance your bartending skills.

Job Description & Requirements

· Staff Management:Hiring, training, and supervising restaurant staff, including servers, cooks, bartenders, and host/hostesses.
Scheduling shifts and managing labor costs.
Conducting performance reviews and providing feedback to employees.
Resolving employee conflicts and addressing personnel issues.

· Customer Service:Ensuring a high level of customer satisfaction by monitoring service quality.
Handling customer complaints and resolving issues in a professional manner.
Training staff on excellent customer service practices.

· Financial Management:Setting and monitoring budgets, including food and beverage costs, labor costs, and overhead expenses.
Tracking daily sales and expenses.
Managing inventory and ordering supplies to maintain appropriate stock levels.
Implementing cost-saving measures and strategies to increase profitability.

· Menu and Food Quality:Collaborating with chefs or kitchen staff to create and update menus.
Ensuring food quality, presentation, and consistency.
Managing food safety and hygiene standards to comply with health regulations.

· Marketing and Promotion:Developing and implementing marketing strategies to attract and retain customers.
Running promotional campaigns, special events, and discounts.
Maintaining the restaurant's online presence and engaging with customers through social media and review platforms.

· Operational Oversight:Ensuring the restaurant is clean, organized, and well-maintained.
Managing reservations and table assignments.
Monitoring and optimizing the flow of guests to maximize table turnover.
Handling technology systems like point-of-sale (POS) systems and reservation software.

· Compliance and Regulations:Adhering to all local, state, and federal regulations, including health and safety standards, alcohol laws, and labor laws.
Obtaining and renewing licenses and permits as required.

· Financial Reporting:Preparing financial reports, including profit and loss statements, to assess the restaurant's financial performance.
Analyzing financial data and making recommendations for improvements.

· Vendor Relations:Establishing and maintaining relationships with food and beverage suppliers.
Negotiating contracts and pricing with vendors to secure favorable terms.

· Team Leadership:Providing leadership and direction to the restaurant team.
Setting performance goals and expectations.
Motivating and inspiring staff to excel in their roles.

· Security and Safety:Ensuring the safety and security of both customers and employees.
Implementing security measures to prevent theft and ensure a safe dining environment.

· Long-Term Planning:Developing and executing long-term strategies to improve the restaurant's profitability and sustainability.
Identifying opportunities for growth, expansion, or renovation.

· Able to work weekend and public holiday.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Nozomi is a Japanese restaurant serving classic and modern interpretations of traditional Kyoto kaiseki cuisine. Our two convenient locations are at 1 Vista Exchange Green (The Star Vista Mall) and 9 Raffles Boulevard (Millenia Walk). Our team is passionate about delivering an exceptional dining experience to every guest.

We firmly believe that a strong and clearly defined company culture significantly benefits both employers and employees. We invest in our team, nurturing their job skills and fostering personal growth. We are constantly striving to improve and seek new ways to create memorable experiences for our customers.

We are excited to welcome a highly motivated and experienced Restaurant Manager to our team. As a Restaurant Manager, you will play a key role in ensuring the smooth operation of the restaurant, providing exceptional customer service, and supporting the Head of Operations in achieving business objectives.

You should possess strong business acumen, exceptional leadership and management skills, and a genuine passion for delivering outstanding dining experiences. A proven track record in a supervisory role within the food and beverage industry, along with familiarity with restaurant operations, is essential. Consistent and stable work experience is crucial, along with a desire to contribute and lead as an integral part of our operational team.

Your responsibilities should be:

1. Overall Management:

· Set and achieve restaurant goals, including sales targets, profitability, and customer satisfaction.

· Develop and implement operational strategies to ensure efficient and profitable operation.

· Oversee all aspects of restaurant operations, including staff management, inventory control, and financial management.

2. Customer Service:

· Ensure exceptional customer service is provided at all times.

· Handle customer complaints and feedback professionally and effectively.

· Foster a positive and welcoming atmosphere for guests.

3. Team Management:

· Recruit, hire, train, and develop a high-performing team.

· Create a positive and supportive work environment that encourages teamwork and collaboration.

· Manage staff performance, providing constructive feedback and addressing any issues.

4. Financial Management:

· Manage restaurant budget, controlling expenses and maximizing profitability.

· Analyze sales data and identify areas for improvement.

· Oversee inventory management and ensure efficient ordering and stock control.

5. Marketing & Promotions:

· Develop and implement marketing strategies to attract new customers and retain existing ones.

· Manage social media presence and online reviews.

· Work with the Director, and Head of Operations (Service and Kitchen team) to develop and execute promotional campaigns.

6. Compliance & Safety:

· Ensure compliance with all health and safety regulations.

· Maintain a clean and organized work environment.

· Implement and enforce food safety procedures.

Requirements:

§ Minimum 2-3 years of experience as a Restaurant Manager or in a similar leadership role.

§ Proven track record of success in managing restaurant operations and achieving business goals.

§ Excellent communication and interpersonal skills.

§ Strong leadership and team management abilities.

§ Passion for customer service and exceeding expectations.

§ Ability to work independently and as part of a team.

§ Strong organizational and time management skills.

§ Financial management skills and experience with restaurant budgeting.

Benefits:

§ Competitive salary and benefits package.

§ Opportunities for growth and development within the company.

Roles & Responsibilities:

1. Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

2. Provide excellent customer service at all time and ability to handle feedbacks and train team members to achieve guest satisfaction, operation efficiency and productivity.

3. Manage and oversee all storage supplies for the restaurant to ensure smooth operation and monitor inventory to ensure that resources are used effectively and minimizing wastage.

4. Maintain a high standard of personal hygiene and appearance at all time.

5. Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas.

Any other ad hoc duties as assigned by the Company.

Roles & Responsibilities:

1. Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

2. Provide excellent customer service at all time and ability to handle feedbacks and train team members to achieve guest satisfaction, operation efficiency and productivity.

3. Manage and oversee all storage supplies for the restaurant to ensure smooth operation and monitor inventory to ensure that resources are used effectively and minimizing wastage.

4. Maintain a high standard of personal hygiene and appearance at all time.

5. Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas.

Any other ad hoc duties as assigned by the Company.

Roles & Responsibilities:

1. Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

2. Provide excellent customer service at all time and ability to handle feedbacks and train team members to achieve guest satisfaction, operation efficiency and productivity.

3. Manage and oversee all storage supplies for the restaurant to ensure smooth operation and monitor inventory to ensure that resources are used effectively and minimizing wastage.

4. Maintain a high standard of personal hygiene and appearance at all time.

5. Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas.

Any other ad hoc duties as assigned by the Company.

Roles & Responsibilities:

1. Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

2. Provide excellent customer service at all time and ability to handle feedbacks and train team members to achieve guest satisfaction, operation efficiency and productivity.

3. Manage and oversee all storage supplies for the restaurant to ensure smooth operation and monitor inventory to ensure that resources are used effectively and minimizing wastage.

4. Maintain a high standard of personal hygiene and appearance at all time.

5. Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas.

Any other ad hoc duties as assigned by the Company.

We are looking for a passionate Restaurant Supervisor to join and grow with our passionate team at Seroja .

We offer a fixed 2 days off on every Sunday & Monday , health insurance , salary after qualification and daily family meal.

All Candidates should be experienced , passionate and have a strong desire to work in the food industry .The role will require candidates to work well in a team.

DUTIES AND RESPONSBILITIES

• Working alongside the Restaurant Manager & GM.
• Meeting and greeting customers, organising table reservations.
• Ensure restaurant hygiene and cleanliness is up to standard.
• Responding to customer queries and complaints.
• Ensure each customer receives impeccable service.
• Taking customers food orders.

THE POSITION REQUIRES

• Relevant work experience in a restaurant establishment.
• Keen attention to detail .
• Team player with outstanding interpersonal skills .
• Good presentation.
• Ability to work and thrive within a diverse environment.
• Self motivated and energetic.
• Ability to work effectively and contribute in a team across divisions.
• Fine dining and michelin star experience is a plus.

WHAT WE OFFER :

• 14 days Annual Leave
• Annual Bonuses
• Medical Insurance
• Performance incentive
• Staff meal
• Competitive salary
• Training(Service , Wines , Fermentation ,Sakes & Food)

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

1. Responsibilities:

• Welcome guests in a warm and friendly manner.
• To provide excellent customer satisfaction by exceeding the expectations of guests.
• To provide excellent customer service to guests in a timely and friendly manner, ensuring diners a delightful dining experience.
• Perform day-to-day pre-opening and closing activities as per SOPs.
• Maintain cleanliness of work areas throughout the shift.
• Completes the daily responsibilities that are set for each shift.
• Report on time, in proper uniform and grooming standards.
• Work together with other team members to provide good quality service.
• Any other duties related to food and beverage service assigned by the manager

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours