We are looking for Assistant Restaurant Manager. You will play a pivotal role in assisting the Restaurant Manager in the development of associates, ensuring processes are adhered to, providing operational oversight and delivering memorable dining experiences to the guests which will drive financial excellence. If you possess a passion for F&B, delivering excellent customer service, we want you to be part of our growing team.

Job Description

• Assist in managing the operations through but not limited to scheduling, assigning of duties, table management in view of business levels and up keeping of hygiene and sanitation.
• Ensure proper shift handling and hand-over such as but not limited to: monetary matters, preparation of mise en place and key operational matters updates.
• In the absence of the Restaurant Manager, attends key meetings relating to the business unit as required.
• Assist in conducting daily briefing to ensure the team is duly informed of key operational matters.
• Assist in driving high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership and hands-on interaction with guests and associates.
• Participate in discussions with the Restaurants, Bars and Events Management team (including the Culinary team) to ensure the timely development and completion of the annual budgets and to regularly monitor performance and assume responsibility for its achievement.
• Assist in proper expenses and cost control and monitor the financial performance of the unit.
• Lead and train a team to deliver the service and product standards.
• Identify and implement training plans to further develop the team.
• Display and maintains a professional and pleasant image at all times.
• Demonstrate a good working relationship with other departments with a high level of communication and cooperation.
• Ensure implementation and adherence to restaurants, bars and events brand standards.

Job Requirements:

• 2 – 3 years of working experience in managing an all day dining restaurant in hotel
• Sound knowledge of food & beverage.
• Diploma in Food & Beverage Management and/or Hospitality from a recognized hospitality / tertiary institution preferably.
• Excellent communication and organizational skills
• Strong interpersonal and problem-solving abilities
• Ability to work well under pressure in a fast-paced hotel environment
• Ability to lead/coach a team and work cohesively

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

As the hostess, you are responsible for greeting and seating guests as they enter the restaurant, ensuring a welcoming atmosphere. This role involves managing reservations, maintaining the waitlist, and communicating with the front-of-house staff to ensure smooth operations. The hostess may also handle customer inquiries, provide information about the menu, and assist in maintaining a clean and organized front area. Strong communication, customer service skills, and the ability to multitask in a fast-paced environment are essential for success in this role.

Job description:

• Welcome guests to the venue;
• Provide accurate wait times and monitor waiting lists;
• Manage reservations and work on building a customer database of their personal information and preferences;
• Escort customers to assigned dining or bar areas;
• Provide menus and announce Waiter/Waitress’s name;
• Greet customers upon their departure;
• Coordinate with wait staff about available seating options;
• Maintain a clean reception area;
• Cater to guests who require extra attention (e.g. children, elderly);
• Answer incoming calls and address customers’ queries;
• Assist wait staff whenever essential;
• Assist in social media management together with the management team; and
• Any other duties required by the management.

Job requirement:

• Proven experience as a restaurant hostess or in a similar guest-facing role
• Excellent communication and interpersonal skills
• Strong organizational abilities with attention to detail
• Ability to remain calm and composed in high-pressure situations
• A positive attitude and a genuine desire to create exceptional guest experiences
• Flexibility to work evenings, weekends, and holidays as needed

Job Description & Requirements

1.Assist the restaurant Manager to oversee the operations of the restaurant，Perform opening and closing duties

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

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

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

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

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

8.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.

9.Any other ad hoc duties as assigned by the Company.

Requirements:

1.Minimum Diploma in Food and Beverage Management

2.Minimum 2 years of working experience in F&B industry

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

5.Customer oriented, service focus, responsible and positive working attitude

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

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

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

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

Executive Chef

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Overview

We are looking for a skilled and reliable Restaurant Cook to join our kitchen team. The ideal candidate will be passionate about cooking, able to work efficiently in a fast-paced environment, and committed to maintaining high standards of food quality and presentation. As a Restaurant Cook, you will be responsible for preparing, cooking, and presenting a variety of dishes, ensuring that all meals are prepared to the highest standards.

Key Responsibilities

Food Preparation and Cooking:

• Prepare and cook menu items according to the restaurant’s specifications and recipes.
• Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
• Maintain a clean and organized workstation, adhering to safety and hygiene standards.
• Assist in the preparation of ingredients, sauces, garnishes, and side dishes.

Quality Control and Presentation:

• Ensure consistency and high-quality food preparation at all times.
• Follow proper food portioning and presentation standards.
• Monitor food inventory levels and help with stock rotation to minimize waste.

Kitchen Operations:

• Work in collaboration with other kitchen staff to maintain a smooth and efficient operation.
• Adhere to food safety regulations, including proper storage, handling, and sanitation practices.
• Maintain a clean, organized, and safe work environment in compliance with all health and safety standards.

Team Collaboration:

• Communicate effectively with other team members to ensure smooth service during peak hours.
• Assist in cleaning and maintaining kitchen tools and equipment.
• Take direction from senior chefs and assist with other kitchen tasks as needed.

Requirements:

• Proven experience as a Cook or in a similar role within a restaurant setting.
• Knowledge of cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions to prepare menu items consistently.
• Strong organizational and time management skills.
• Ability to work efficiently in a fast-paced environment under pressure.
• Good communication and teamwork skills.
• Positive attitude, strong work ethic, and a commitment to quality.

Why Join Us?

• Competitive salary and benefits package.
• Opportunities to learn and develop culinary skills.
• Supportive team environment with potential for career advancement.
• Access to training and professional development opportunities.
• Employee discounts on meals.

Additional Information:

Working Hours: 6-day work week with rotating shifts.

Work Environment: Kitchen setting, involving physical activity such as standing for extended periods, lifting, and handling kitchen equipment.

Our team at ATIPICO thrives on passion and love for excellence. We are a team of curious, detail oriented individuals, all coming from various backgrounds, sharing a common belief in the value of true hospitality. We approach all our customers with attention and a sensitive, personal touch.

We are looking for a Restaurant Supervisor who can embody these values.

Responsibilities

Supervise daily restaurant operations to ensure smooth service flow.

Assist in planning and executing shifts, ensuring adequate staffing and resource allocation.

Maintain a clean and organized restaurant environment, ensuring compliance with health and safety regulations.

Train, mentor, and motivate restaurant staff to deliver excellent customer service.

Assign duties to team members and ensure tasks are completed efficiently.

Promptly addressing and resolving any issues or complaints, professionally.

Monitor guest feedback and work with the team to implement improvements.

Oversee stock levels and assist with ordering supplies to prevent shortages.

Ensure the team’s grooming standards are being met and maintained to demonstrate a professional image of the company.

Requirements and skills:

Minimum 3 years of F&B experience at a supervisory level

Willingness to work on rotating shifts including weekends and Public Holidays.

Extensive knowledge in food & beverages.

Service-oriented team player with excellent interpersonal and communication skills

Strong leadership, motivational and people skills

Able to multi-task and work under pressure in a fast pace environment

Ensure compliance with sanitation and safety regulations

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

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

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

Job Description

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

Job Requirement

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

Staff Benefits

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

You will be responsible to provide an excellent and consistent level of service to your customers. The F&B Service Captain is responsible for:

• Serving Food & Beverage to guests.
• Attending to guests' enquiries, taking necessary actions to anticipate their needs and ensure that they have a positive dining experience by exceeding their expectations.
• Providing a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.
• Maintaining restaurant's cleanliness and outlook at all times.
• Assist the team to prepare and set-up restaurant for food service.

• Miniumum with GCE 'O' Level. Candidates with a hospitality certificate/diploma is an advantage.
• Minimum 6 months work experience in hotel operations.
• Good customer service, communications and interpersonal skills are a must.

Key Responsibilities Include:

• Ensures prompt, efficient service, convey a positive image of self and company.
• Ensure opening/closing duties are done properly and on time.
• To assist, encourage and support the team member in the daily execution of their duties
• Monitor restaurants operations that includes: Inventory, food and beverage service, cash transactions, comps and voids payment.
• Assisting the Operation Manager on team deployment, proper food and drink flow, sequence of service, quickly resolving any service disruptions or complaints for all shifts.
• Places priority on coaching and developing others, continually coaching new and existing team members to increase effectiveness by providing performance feedback to the team member.
• Monitors staff performance to identify training needs and potential for growth.
• Answer guests’ enquiries and make recommendations
• Perform any other duties as and when assigned.

You Should:

• Have experience in managing restaurant and people for at least 2 years.
• Enjoy the hospitality and lifestyle scene, are immersed in it, believe in it and want to work to improve it – in short, you are here for the long run.
• Developed people’s skills, a positive problem solver with a can-do! attitude to it all. You genuinely care for your team and guest experience and spare no expense at getting the best for both.
• Possess superior time management skills, are an effective communicator and enjoy working as a team.

Job Description & Requirements

To supervise the overall performance of food service facility and kitchen operations

To oversee inventory control, ordering, food sanitation and quality contract of food products

To lead and motivate employees effectively through implementation of in-house training and incentives plans, resulting in increased productivity levels and employee satisfaction

To resolve guest concerns and complaints in order to maintain the postive atmosphere

Job Description & Requirements

To supervise the overall performance of food service facility and kitchen operations

To oversee inventory control, ordering, food sanitation and quality contract of food products

To lead and motivate employees effectively through implementation of in-house training and incentives plans, resulting in increased productivity levels and employee satisfaction

To resolve guest concerns and complaints in order to maintain the postive atmosphere

Job Description & Requirements

To supervise the overall performance of food service facility and kitchen operations

To oversee inventory control, ordering, food sanitation and quality contract of food products

To lead and motivate employees effectively through implementation of in-house training and incentives plans, resulting in increased productivity levels and employee satisfaction

To resolve guest concerns and complaints in order to maintain the postive atmosphere

We are looking for a passionate, skilled chef to create delicious meals for our customers.

This position is required to collaborate with the kitchen staff to plan our menu and deliver food that meets the highest quality standards.

· Ensuring that all food is of excellent quality and served in a timely manner.

· Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

· Overseeing all kitchen operations.

· Coordinating kitchen staff, and assisting them as required.

· Training staff to prepare and cook all the menu items.

· Taking stock of ingredients and equipment, and placing orders to replenish stock.

· Enforcing safety and sanitation standards in the kitchen.

· Creating new recipes to keep the menu fresh.

· Keeping up to date with industry trends.

· Receiving feedback and making improvements where necessary.

The Restaurant Cook must be able to prepare and cook all the following food items as per our restaurant recipes. Must have experience in bulk cooking of south and north Indian food dishes using commercial combi-oven in auto-mated food preparation environment. Duties include washing, cutting & preparing of ingredients, following food health and safety procedures, assist other cooks and staff and deliver food in a fast-paced environment. Must be willing to do multitasking roles, such as, washing and cleaning of cooking vessels, utensils and kitchen environment. Must be willing to work any shift, night shift hours, weekends and public holidays.

• Cook Traditional Chittinadu Lunch Meal Verities.
• Cook North Indian Meals Varieties.
• Cook Traditional South and North Indian Breakfast Dishes.
• Cook South and North Indian Snacks (Methu Vadai, Masala Vadai, Curry Puff, Samosa, etc)
• Cook Various Varieties of Prata (Nool Prata, Bun Prata, Kili Prata, Tissue Prata, etc)
• Cook Varieties of Thosai (Paper Thosai, Cone Thosai, Veetu Thosai, etc)
• Cook all Varieties of Naans (Butter Naan, Garlic Naan, Ghee Naan, etc)
• Cook all Varieties of Tandoori Roti (Butter Roti, Garlic Roti, Ghee Roti)
• Cook all Varieties of Tandoori Side Dishes (Butter Chicken, Chicken Tikka, Panner Butter, etc)
• Cook Traditional Chittinadu Dum Briyani.
• Cook Traditional Hyderabad Dum Briyani.
• Cook Traditional Malabar Dum Briyani.
• Cook all Varieties of Biriyanis using Combi-Oven.
• Cook Goreng Sambal and Rojak Kuwa.
• Cook Malaysian Style Veg and Non Veg Dishes.
• Setting up, cleaning, and organizing work stations.
• Preparing ingredients for the shift, washing vegetables, chopping, seasoning meat, etc.
• Roti Prata Dough Mixing and Making Prata Dough Balls.

REQUIREMENTS

• Must have minimum 4 years of experience with the above-mentioned requirements.
• No Formal Education
• Must be willing to work any shift, night hours shift, weekends and public holidays.
• Must have experience in team based bulk cooking environment with multitasking working capabilities.
• Must have experience in cooking using Combi-oven with automated programming of recipes for south and north Indian food dishes.

Job Responsibilities:

• Accurately take customer orders and serve food and beverages with professionalism and courtesy.
• Monitor and ensure the quality and presentation of all food and beverage items served to guests.
• Provide a consistently high level of service, ensuring a positive and memorable dining experience for all guests.
• Maintain rigorous standards of hygiene and cleanliness in all areas of service, including workstations and dining areas.
• Assume responsibility for assigned shifts, ensuring smooth operations and efficient service within the designated section/area.
• Adhere to established operational procedures and policies, while proactively suggesting improvements to superiors.

Requirements:

• Minimum of 1 year of relevant experience
• A positive, team-oriented attitude with strong interpersonal skills and the ability to engage with guests in a friendly and approachable manner.

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

Locations:

Locations available:

1. The Star Vista (next to Buona Vista Station)

Full-timer Break time: 2 hours (weekdays) and 1.5 hours (Sat, Sun & PH)

Part-timer Break time: 2 hours (all days)

2. Millenia Walk (no split shift) (above Promenade Station)

Full-timer Break time: 1.5 hours (all days)

Part-timer Break time: 1 hour (all days)

Working Arrangement:

- 5 days work week

- Between 10.30 am and 9.00 pm/9.30 pm/10.00 pm

- Meal provided

Job Overview

We are looking for a skilled and reliable Restaurant Cook to join our kitchen team. The ideal candidate will be passionate about cooking, able to work efficiently in a fast-paced environment, and committed to maintaining high standards of food quality and presentation. As a Restaurant Cook, you will be responsible for preparing, cooking, and presenting a variety of dishes, ensuring that all meals are prepared to the highest standards.

Key Responsibilities

Food Preparation and Cooking:

• Prepare and cook menu items according to the restaurant’s specifications and recipes.
• Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
• Maintain a clean and organized workstation, adhering to safety and hygiene standards.
• Assist in the preparation of ingredients, sauces, garnishes, and side dishes.

Quality Control and Presentation:

• Ensure consistency and high-quality food preparation at all times.
• Follow proper food portioning and presentation standards.
• Monitor food inventory levels and help with stock rotation to minimize waste.

Kitchen Operations:

• Work in collaboration with other kitchen staff to maintain a smooth and efficient operation.
• Adhere to food safety regulations, including proper storage, handling, and sanitation practices.
• Maintain a clean, organized, and safe work environment in compliance with all health and safety standards.

Team Collaboration:

• Communicate effectively with other team members to ensure smooth service during peak hours.
• Assist in cleaning and maintaining kitchen tools and equipment.
• Take direction from senior chefs and assist with other kitchen tasks as needed.

Requirements:

• Proven experience as a Cook or in a similar role within a restaurant setting.
• Knowledge of cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions to prepare menu items consistently.
• Strong organizational and time management skills.
• Ability to work efficiently in a fast-paced environment under pressure.
• Good communication and teamwork skills.
• Positive attitude, strong work ethic, and a commitment to quality.

Why Join Us?

• Competitive salary and benefits package.
• Opportunities to learn and develop culinary skills.
• Supportive team environment with potential for career advancement.
• Access to training and professional development opportunities.
• Employee discounts on meals.

Additional Information:

Working Hours: 6-day work week with rotating shifts.

Work Environment: Kitchen setting, involving physical activity such as standing for extended periods, lifting, and handling kitchen equipment.

Job Description & Requirements

To supervise the overall performance of food service facility and kitchen operations

To oversee inventory control, ordering, food sanitation and quality contract of food products

To lead and motivate employees effectively through implementation of in-house training and incentives plans, resulting in increased productivity levels and employee satisfaction

To resolve guest concerns and complaints in order to maintain the postive atmosphere

Job Description & Requirements

To supervise the overall performance of food service facility and kitchen operations

To oversee inventory control, ordering, food sanitation and quality contract of food products

To lead and motivate employees effectively through implementation of in-house training and incentives plans, resulting in increased productivity levels and employee satisfaction

To resolve guest concerns and complaints in order to maintain the postive atmosphere

Job Description & Requirements

To supervise the overall performance of food service facility and kitchen operations

To oversee inventory control, ordering, food sanitation and quality contract of food products

To lead and motivate employees effectively through implementation of in-house training and incentives plans, resulting in increased productivity levels and employee satisfaction

To resolve guest concerns and complaints in order to maintain the postive atmosphere

Job Description & Requirements

To supervise the overall performance of food service facility and kitchen operations

To oversee inventory control, ordering, food sanitation and quality contract of food products

To lead and motivate employees effectively through implementation of in-house training and incentives plans, resulting in increased productivity levels and employee satisfaction

To resolve guest concerns and complaints in order to maintain the postive atmosphere

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

Job Description & Requirements

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

Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

Job Requirements:

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

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

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

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

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

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

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

EA Licence ID : 18C9520

EA Registration ID: R1765753

• Preparing indian foodPreparing and cooking a variety of dishes, and ensuring they are ready on time and in the right order
• Managing kitchen staffSupervising and developing junior kitchen staff
• Maintaining kitchen hygieneEnsuring that utensils and work areas are clean and ready for the next shift
• Adhering to food safety and sanitation regulationsFollowing proper handling and disposal of waste, and helping to maintain kitchen hygiene standards
• Checking stockBefore each service period, checking the stock of food supplies and preparing the workstation