Reporting to the Restaurant Manager and Assistant Manager, you are responsible for assisting the Managers in supervising and ensuring the efficient running and daily operations of the restaurant, in accordance to the company’s standards. Key performance areas include assisting managers to manage team performance, people development through training and ensuring maximum customer service standards.

KEY RESPONSIBILITIES

Operations

- Assist the Managers in overseeing the restaurant’s daily operations.

- Operationally equipped to manage all service sections within the restaurant and its related functions.

- Responsible for checking on all equipment maintenance and servicing.

- Observe a high standard of work ethics and be a role model for all service staff.

Customer service and service quality

- Responsible for ensuring good customer service standards and quality.

- Provide a high level of customer satisfaction in the restaurant and maintain effective communication with the customer at all times.

- Manage and handle customers feedback and complaints in an appropriate and timely manner, aligned with company’s standards.

Staff Training and Development

- Assist Restaurant Manager and Assistant Manager intraining, development and evaluation of service staffs to be well-trained in the respective service stations.

Job Description

• 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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

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 Summary:

is responsible for overseeing the daily operations of a restaurant, ensuring high-quality food and customer service while managing staff and resources. This role includes supervising front-of-house and back-of-house teams, managing inventory, ensuring compliance with health and safety regulations, and maintaining a positive dining experience for customers.

Job Responsibilities:

• 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 brand image and continuously progress to improve it;
• Prepare budget, 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; and
• Implement policies and protocols that will maintain future restaurant operations.

Job Requirements:

• Bachelor’s degree / higher education qualification / equivalent in Hotel and Restaurant Administration or related major.
• 5 or more years in the management operations or related function.
• Proficient in English and excellent communication skills, both written and verbal.
• Key competencies such as excellent communication, interpersonal skills, oriented to details, operational knowledge, leadership, team building and financial skills.
• Able to work under pressure and extreme conditions and prioritise tasks effectively.

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])

We are looking for a professional qualified Senior Operations Manager Work with chefs and other personnel to plan menus that are high in demand 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 of preparation and service etc.

Responsibilities

Responsible for Operational leadership of F&B and Hospitality team
Responsible for the delivery of the overall operational metrics & sales targets
Coordinate daily Front-of-the House and Back-of-the-House Restaurant Operations
Set and Review Quality Performance Standards. Regularly review product quality and research new vendors. Identify and highlight further opportunities for services and process improvements.
Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Train current and new employees on proper customer service practices
Human Resource (HR) management including conducting return to work interviews, authorizing holiday requests, the implementation of any disciplinary procedures, dealing with grievances, organizing, and supervising shifts, and conducting annual appraisals. Motivate and effectively performance manage Operations Managers within the account to ensure delivery of overall targets and business plan.
Manage supply chain resources and ensure accurate inventory.
Ensure compliance with sanitation and safety regulations.
Manage restaurant’s brand image and marketing activities. Promote the brand in the local community through multiple channels e.g., word-of-mouth, restaurant events, social media campaigns, advertising and co-branding. Recommend ways to reach a broader audience.
Control operational costs, identify measures to cut waste and maintain efficiency metrics.
Create detailed reports on weekly, monthly, and annual revenues and expenses.
Implement policies and protocols for Business Continuity to maintain future restaurant operations.

Requirements

Minimum 5 years’ work experience in a Managerial role in the F&B and Hospitality industry
Strong leadership, motivational and people skills, with proven ability to manage large, diverse teams.
Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.
Experience in F&B and Hospitality Hygiene is necessary for this role. Experience in Compliance with Health & Safety procedures (HSA, FSSAI, etc) is essential.
Experience in vendor management and supply chain management for F&B is critical
Fluent in the English Language and the ability to communicate at all levels.
Highly skilled in operations fiscal management.
Ability to thrive under pressure and execute with pace.
Bachelor degree in Business Administration; hospitality management
Ability to demonstrate achievement of results e.g. business improvements, cost savings, revenue generation
International coordination and travel would be needed (in line with pandemic regulations) to oversee operational setup as well as vendor and supply chain management.
Our team consists of highly experienced professionals who share their unique perspectives to arrive at creative solutions for our partners and the industry. Come join and be part of our company that offers great benefits with opportunities to advance your career.

Responsibilities

· 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

Requirements and skills

· Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role

· Proven customer service experience as a manager

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

· Familiarity with restaurant management software

· Strong leadership, motivational and people skills

· Acute financial management skills

· any diploma in Business Administration; hospitality management or culinary schooling is a plus

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

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

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

- Training restaurant staff based on company policies, supervising all areas of the restaurant to monitor activities and handle problems that arise and managing all areas of staffing, including scheduling employees.

- Keep restaurant operations running smoothly to create a positive atmosphere for customers.

- 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

Requirement

1) Have been working in F & B field a plus.

2) Willing to work long hours, weekend and public holiday.

3) Have knowledge in preparing of western & thai food cuisine.

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

Job Description

• 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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Join our dynamic team as a Restaurant Manager, where you will play a critical role in ensuring our restaurant operates smoothly and efficiently every day. We are looking for a dedicated leader who can maintain high standards and foster a positive environment for both staff and guests.

Key Responsibilities:

• Ensure daily operations run smoothly, maintaining the highest quality of service.
• Actively respond to and resolve guest problems and complaints to ensure customer satisfaction.
• Train new employees on bar standards and provide ongoing coaching and mentoring to support their personal development.
• Monitor and ensure proper grooming and hygiene standards for all service staff are upheld.
• Ensure all kitchen equipment is well-maintained and operational, adhering to SFA standards; promptly inform the management team of any issues.
• Collaborate with management on supply ordering, cost management, floor efficiency, and staffing needs.
• Assist in the company’s expansion plans and initiatives.

Requirements:

• A positive attitude and a strong willingness to learn.
• Display integrity, initiative, and a proactive approach to challenges.
• A true team player who values collaboration.
• Strong communication skills to engage effectively with staff and guests.
• Minimum of 3 years of related experience.

Preferred Experience:

• Supervisory experience: 3 years
• Restaurant management: 3 years
• Customer service: 3 years
• General management: 3 years

If you are passionate about the hospitality industry and have the drive to elevate our restaurant experience, we want to hear from you! Apply today to join our team and help us create memorable dining experiences.

Join our dynamic team as a Restaurant Manager, where you will play a critical role in ensuring our restaurant operates smoothly and efficiently every day. We are looking for a dedicated leader who can maintain high standards and foster a positive environment for both staff and guests.

Key Responsibilities:

• Ensure daily operations run smoothly, maintaining the highest quality of service.
• Actively respond to and resolve guest problems and complaints to ensure customer satisfaction.
• Train new employees on bar standards and provide ongoing coaching and mentoring to support their personal development.
• Monitor and ensure proper grooming and hygiene standards for all service staff are upheld.
• Ensure all kitchen equipment is well-maintained and operational, adhering to SFA standards; promptly inform the management team of any issues.
• Collaborate with management on supply ordering, cost management, floor efficiency, and staffing needs.
• Assist in the company’s expansion plans and initiatives.

Requirements:

• A positive attitude and a strong willingness to learn.
• Display integrity, initiative, and a proactive approach to challenges.
• A true team player who values collaboration.
• Strong communication skills to engage effectively with staff and guests.
• Minimum of 3 years of related experience.

Preferred Experience:

• Supervisory experience: 3 years
• Restaurant management: 3 years
• Customer service: 3 years
• General management: 3 years

If you are passionate about the hospitality industry and have the drive to elevate our restaurant experience, we want to hear from you! Apply today to join our team and help us create memorable dining experiences.

Responsible for overseeing the efficient running and profitability of restaurants and managing their staff

Restaurant Management

· Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Administration and Reporting

· Prepare and present staff/ sales reports

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

Ensure smooth operation of front of house.

Oversee and manage all areas of the restaurant and making decisions on matters of importance to customer service.

Implement operations for service excellence.

Investigate and resolve complaints concerning food quality and service.

maintaining restaurant staffing needs, preparing schedules and ensure that the restaurant is staffed for all shifts.

Ability to motivate employees to work as a team

Comply and follow with company’s food and beverage procedures and hygiene guidelines.

Performs other duties and responsibilities as required or requested.

LEAD AND INSPIRE A TEAM TO DELIVER OUTSTANDING CUSTOMER SERVICE.

OVERSEE DAILY RESTAURANT OPERATIONS, ENSURING EFFCIENCY AND QUALITY.

MAINTAIN HIGH STANDARDS OF CLEANLINESS, SAFETY AND FOOD QUALITY.

DEVELOP STRATEGIES TO GROW CUSTOMER SATISFACTION AND REVENUE.

STRONG LEADERSHIP AND PROBLEM SOLVING SKILLS.

EXCELLENT COMMUNICATION AND ORGANIZATIONAL ABLILITES.

WE ARE LOCATED AT 511 UPPER JURONG ROAD B01-01, CALL 96323551 FOR AN INTERVIEW.

LEAD AND INSPIRE A TEAM TO DELIVER OUTSTANDING CUSTOMER SERVICE.

OVERSEE DAILY RESTAURANT OPERATIONS, ENSURING EFFCIENCY AND QUALITY.

MAINTAIN HIGH STANDARDS OF CLEANLINESS, SAFETY AND FOOD QUALITY.

DEVELOP STRATEGIES TO GROW CUSTOMER SATISFACTION AND REVENUE.

STRONG LEADERSHIP AND PROBLEM SOLVING SKILLS.

EXCELLENT COMMUNICATION AND ORGANIZATIONAL ABLILITES.

WE ARE LOCATED AT 511 UPPER JURONG ROAD B01-01, CALL 96323551 FOR AN INTERVIEW.

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

5 days work week 44 hours

job Description

• Assist and co-ordinate the restaurant manager in all aspects of the daily restaurant duties
• Oversee and manage all areas of the restaurant and assist the restaurant manager to make final decision matters of importance related to guest service.

· Managing and storing vendors’ contracts and invoices

• Controls costs by reviewing portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation.
• Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations.
• Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant, contacting local magazines with feature ideas, encouraging local businesses to hold social events at the restaurant.
• Plans menu by consulting with chefs, estimates food costs & profits, adjusts menu.
• Maintains ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoringfood presentation & service.

· Managing and storing vendors’ contracts and invoices

· Research new wholesale food suppliers and negotiate prices

• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and items.
• Ensure positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Investigate and resolve complaints concerning food quality and service.
• Develop employees by providing ongoing feedback, establishing performance, expectations by conducting performance reviews.

Job Requirements

Bachelor’s degree or equivalent in Hotel Management with 3 to 5 years of work experience.

• Prior experience in the North Indian and south Indian F&B industry preferred
• Advanced knowledge of the North Indian Cuisine
• Proven record in sales and business development management
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
• Previous experience in establishing and managing a team of business development executives
• Strong entrepreneurial and business acumen with the ability to get on with people at all levels and influence them
• Able to work under pressure and meet designated KPIs

Skills & Competencies

Business management, Communication, computational thinking, developing people, digital literacy, interpersonal skills, leadership, managing diversity problem solving, sense making, service orientation, teamwork

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

About Black Cow:

Black Cow is a premium Japanese restaurant specializing in authentic wagyu sukiyaki, shabu-shabu, and donburi dishes, offering guests an exquisite farm-to-table dining experience. Our commitment to quality ingredients, exceptional service, and refined ambiance defines our brand as a leader in luxury dining in Singapore.

Job Summary:

As the Restaurant Manager, you will be responsible for overseeing the daily operations of Black Cow, ensuring an exceptional guest experience, maintaining high service standards, and driving profitability. You will lead, coach, and inspire the team to deliver a seamless dining experience while upholding the brand's values of quality, authenticity, and hospitality.

Key Responsibilities:

Operations Management

• Oversee the daily operations of the restaurant to ensure smooth and efficient service delivery.
• Monitor food quality, presentation, and service to uphold Black Cow's high standards.
• Ensure compliance with all health, safety, and hygiene regulations.
• Manage reservations and optimize table turnover to maximize revenue.

Team Leadership

• Recruit, train, and develop a high-performing team, including front-of-house and back-of-house staff.
• Schedule, manage, and motivate team members to maintain a positive and productive work environment.
• Conduct regular performance reviews and provide constructive feedback for continuous improvement.

Customer Experience

• Ensure every guest receives an exceptional dining experience through attentive service and personalized interactions.
• Handle guest feedback and resolve complaints promptly and professionally.
• Develop strategies to build guest loyalty and enhance the restaurant's reputation.

Financial Management

• Monitor restaurant budgets, control costs, and maximize profitability.
• Analyze sales, revenue, and performance data to identify opportunities for improvement.
• Work with suppliers and vendors to manage inventory and negotiate competitive pricing.

Marketing and Brand Development

• Collaborate with the marketing team to execute promotions, events, and campaigns that drive traffic and revenue.
• Maintain and enhance the restaurant's image through consistent delivery of brand values.

Requirements:

• Proven experience as a Restaurant Manager or similar role in the F&B industry, preferably in luxury dining.
• Strong leadership and team management skills with a passion for hospitality.
• Excellent communication and interpersonal skills.
• Financial acumen, including budget management and cost control.
• Knowledge of Japanese cuisine and culture is an advantage.
• Flexibility to work evenings, weekends, and public holidays as required.

Why Join Us?

• Be part of a premium brand that values quality, creativity, and excellence.
• Work with a passionate team in a dynamic and rewarding environment.
• Opportunities for professional growth and development within the company.

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

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

2. Sales Building and Cost Management:

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

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

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

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

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

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

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

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

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

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

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

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

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

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

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

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

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operations

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.