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

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

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

Restaurant Floor Assistant Manager

Responsibilities:

• Oversee the day-to-day leadership and management of an outlet on all aspects of operations.
• Provide a high quality of service and deliver excellent dining experience to all customers.
• Familiar with whole floor operation and able to carry out the multiple roles of every floor position (Example: host, server, cashier and others).
• Responsible for outlet sales target and KPIs include overall cost (Example: food cost and labour cost).
• Enhance leadership and performance excellence of the team members by training, motivating, assessing; and being a role model for all team members to provide customers with high quality of service.
• Respond to customers or team members' comments and feedback professionally
• Responsible and ensure outlet safety, cleanliness, hygiene are kept in high standards.
• Responsible for outlet workforce arrangement, manage outlet recruitment and training; scheduling and reporting shortage or excess of workforce to HR Manager regularly.
• Good knowledge about all menu, and the ability to explain clearly to team members during training.
• Proactively taking on additional responsibilities where required.
• Other duties as assigned.

MUST BE ABLE TO WORK ON WEEKENDS & PUBLIC HOLIDAYS

6 DAYS WORK WEEK, 60HOURS PER WEEK

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

Roles & Responsibilities:

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 Stake Holders, Area is accountable for average sales of S$50k 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 always maintain a close and professional working relationship with the kitchen.

•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 maximizing 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 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 organized.

•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])

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.

Working location : Singapore

Role : Manager

Pass to apply : S Pass

Minimum 2 years of working experience in the restaurant as a manager/manager assistant. Being able to handle customer requirements, solving problems, manage staffs.

Age : less than 35 years old

Language : Vietnamese, English or Chinese

Job Description

• Training and supervising staff
• Agreeing and managing budgets
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Promoting and marketing the business
• Overseeing stock levels & ordering supplies
• Producing staff rosters
• Handling customer enquiries and complaints
• Greeting and advising customers
• Problem solving
• Preparing and presenting staffing/sales reports
• Assessing and improving profitability
• Setting targets for staff to achieve
• Handling administration and paperwork
• Liaising with customers, employees, suppliers, licensing authorities, sales representatives etc
• Making improvements to the running of the business and developing the restaurant.

Job Requirements

• Preferably with 5 – 8 years of relevant F & B experience
• Good communication skills and a Team player
• Excellent interpersonal and customer service skills
• Serve the guest with a warm smile at all times

Responsibilities:

- Oversee employee schedules and time management.
- Train staff on sales reporting and procurement processes.
- Record meeting minutes and handle daily operations at the restaurant.
- Greet customers and manage the water bar area.

Requirements:

- Strong learning ability and passion for the food and beverage industry.
- Start from customer service role and undergo company-provided training.

Benefits:

- Annual leave (7 days).

- Sick leave (14 days).

- Performance-based bonuses.

Responsibilities:

- Oversee and manage the daily operations of the restaurant.
- Ensure smooth running of store operations, customer service, and staff performance.

Requirements:

- Related experience required.
- Strong leadership skills to manage and motivate the team.

Benefits:

- Annual leave (7 days).

- Sick leave (14 days).

• 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

Responsibilities include:

1. Maintain a team-oriented personality with strong people management skills;
2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;
3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;
4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;
5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
6. Actively respond to and handle guest problems and complaints;
7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;
9. Ensure proper grooming and hygiene standards for all service staff;
10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
11. Assist the company in expansion plans.

Perks:

1. Monthly free dishes and/or drinks
2. After work rewards - beverages
3. 30% discount for all full timers
4. Meal vouchers for all new outlet opening
5. Cash incentive for successful referrals of full timers
6. Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
7. Staff meal provided
8. Invitation to outlet’s tasting and training sessions
9. Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
10. Attend trade events during working hours
11. Annual increment of salary guaranteed for employees who complete one year of service
12. AWS for all employees who have completed one year of service
13. Long service award for employees who work 3, 5, 7 and 10 years respectively
14. Annual company retreats, regular team bonding sessions and meals
15. Transport claims after midnight

Requirements:

• Excellent attitude and willingness to learn
• Display integrity and initiative
• Team player
• Good communication skills
• Proven experience required

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.

Our Client:

Our client is a well-known chinese restaurant chain in the F&B industry, with multiple restaurants both locally and in the region. They are actively seeking an individual to join their expanding team, offering an exciting opportunity to become part of a dynamic group focused on achieving both corporate and individual success.

Position: Restaurant Manager

Responsibilities:

Assume accountability for the restaurant's financial performance, overseeing profit and loss, and implementing effective cost control measures.

Manage the restaurant's budget and forecasts, striving to surpass management expectations.

Prioritize increasing turnover as the primary goal for maximizing restaurant profitability, followed by stringent cost control.

Supervise daily operations, continually enhancing overall performance through regular cost analysis and process monitoring.

Ensure a safe and enjoyable dining environment by overseeing food and operational safety.

Meet customer needs and expectations by delivering efficient, professional service and diplomatically addressing potential service failures.

Foster operational efficiencies by providing leadership aligned with the organization's service culture, ultimately maximizing customer satisfaction.

Control labour costs through effective manpower scheduling and staff leave monitoring.

Actively participate in staff counselling and recommend disciplinary actions, including potential termination, to management.

Manage, supervise, and develop a team of supervisors and service staff to optimize manpower utilization.

Handle all restaurant administrative duties.

Demonstrate expertise in wine knowledge to assist guests with food pairing.

Job Requirements:

Minimum of 5 years of management experience in the Food & Beverage industry.

Possess strong leadership qualities and the ability to effectively manage service staff.

Proficient in Microsoft Office applications (Excel, Word, and PowerPoint).

Excellent communication and interpersonal skills, capable of building lasting relationships with guests.

Strong organizational and management skills

Please submit your updated and comprehensive CV in MS WORD FORMAT ONLY (NOT PDF) with detailed career information, including your current or last drawn salary breakdown (base, incentives, AWS, etc.), expected salary, contact details, educational qualifications, work experiences, reasons for leaving each past employment, and your availability date to:

Email: [email protected]

Personal Data Protection Statement for Job Applicants:

Please be informed that the personal data you provide through your job application to FSK advisory Pte Ltd will be collected, used, and disclosed by or on behalf of FSK advisory Pte Ltd to assess your suitability, eligibility, or qualifications for employment with FSK advisory Pte Ltd and/or its clients. It will also be used to manage your job application process, including considering you for potential future positions and notifying you of such positions, whether existing or in the future.

Thank You!

We thank all applicants for their interest. Due to the high volume of applications, we may only contact shortlisted candidates for interviews.

FSK advisory Pte Ltd | MOM EA Licence: 15C7414

UEN: 201419265D

Description:

1. Maintain a team-oriented personality with strong people management skills;

2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;

3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;

4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;

5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

6. Actively respond to and handle guest problems and complaints;

7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;

9. Ensure proper grooming and hygiene standards for all service staff;

10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.

11. Assist the company in expansion plans.

Requirements:

• Excellent attitude and willingness to learn

• Display integrity and initiative

• Team player

• Good communication skills

• 3 years of related experience

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

Who we are

Whole Earth is proud to be the sole recipient of Singapore’s Michelin Bib Gourmand award for plant-based cuisine for 8 years running since 2016. We seek highly motivated individuals to join our team on this amazing journey.

Summary

Responsible for the efficient running of operations and profitability of the restaurant. Oversees kitchen and service staff. Accountable for promoting good staff and customer relations through consistent implementation of company standards.

What We Are Looking For

Operational Responsibilities

• Manage and oversee Front of House and Back of House operations daily.
• Plan, organize and supervise work schedules for staff.
• Conduct daily roll call with kitchen and service teams.
• Maintain a close and professional working relationship with the kitchen team at all times.
• Ensure compliance with all relevant safety, cleanliness, and sanitation guidelines.
• Manage and oversee the ordering, receiving, storage, and usage of food, beverages, and supplies to maintain appropriate inventory levels for smooth operation and to minimize wastage, including stock-taking.
• Ensure that properties and equipment are properly managed and always in good condition.
• Regularly review product quality.
• Oversee the implementation and maintenance of restaurant technology systems, such as POS systems, reservation, and CRM platforms.
• Develop and implement plans to handle emergencies and unexpected situations, ensuring the safety of staff, customers, and the restaurant.
• Any other relevant ad hoc duties as assigned by the Company.

Sales Targets

• Perform and analyse various daily and monthly reports including budgets, sales forecasts and operating reports.
• Monitor food costs and labour costs and take corrective actions if necessary.
• Up to date with the current industry environment and propose ideas to increase sales and decrease costs.
• Participate in menu development and planning based on customer preferences and seasonal availability.

Supervisory Responsibilities

• Supervise, lead & motivate kitchen and service team to achieve sales target.
• Provide and coordinate training and development program for all staff to achieve guest satisfaction, operation efficiency and productivity.
• Monitor employee performance and participate in annual employee performance reviews to improve productivity.

Customer Service

• Manage restaurant’s good image and suggest ways to improve it.
• Receive, review and act upon feedback and complaints received from customers.
• Responsible for ensuring consistent high-quality service and maximizing customer satisfaction.
• Have excellent knowledge of company brand / restaurant menu and add value to customer experience.

Perform any other relevant ad hoc duties as assigned by the Company.

KNOWLEDGE AND SKILL REQUIREMENTS

• Possess at least 4 years of working experience in a managerial role in the F&B industry.
• Customer oriented and service focused.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs and use given resources efficiently and productively.
• Good analytical, problem solving and decision-making skills.
• Positive working attitude, confident, proactive, and places high standards on attention to detail.
• Possess excellent communication and interpersonal skills.
• Fantastic team player.
• Able to work a flexible schedule including shifts, weekends and public holidays
• Good knowledge of Microsoft Office, tech, and digital savvy.

Location: 8 Rodyk street, Robertson Quay, #01-01/02, 238216

Job Description:

We are seeking an experienced and dynamic Manager to oversee our operations and drive strategic growth. The ideal candidate will be a proven leader with excellent communication and problem-solving skills, capable of managing teams, ensuring operational efficiency, and achieving organizational goals.

Key Responsibilities:

1. Team Leadership:

Lead, inspire, and manage a diverse team to achieve performance excellence.

Develop and implement training programs to enhance employee skills and productivity.

2. Operational Management:

Plan, direct, and oversee daily operations to ensure efficiency and compliance with company policies.

Monitor key performance indicators (KPIs) and implement improvements where necessary.

3. Strategic Planning:

Work with senior management to develop and execute business strategies.

Identify growth opportunities and create action plans to achieve business objectives.

4. Customer Relationship Management:

Build and maintain strong relationships with clients, ensuring customer satisfaction and loyalty.

Handle escalations and resolve issues in a timely and effective manner.

5. Budget and Financial Oversight:

Prepare budgets, monitor expenditures, and ensure cost-effectiveness.

Analyze financial reports and make data-driven decisions to optimize resources.

6. Marketing and Advertising:

Collaborate with the marketing team to design and implement effective campaigns.

Evaluate the success of advertising initiatives and propose improvements.

Requirements:

At least 5 years of managerial experience, preferably in F&B.

Strong leadership, organizational, and decision-making skills.

Excellent interpersonal and communication abilities.

Proficiency in MS Office and familiarity with F&B -specific tools/software.

Benefits:

Competitive salary with performance-based incentives.

Opportunities for professional development and career advancement.

Inclusive and collaborative work environment.

Responsible for outlet operations, both in the service and kitchen systems.

manage restaurant P&L to optimize man profit , monitor and control operational costs, cost of goods, labor and other controllable expenses.

Ensure maximum customer satisfaction and handle all staffing related matters and issues, eg. appraisal, hiring and promotion etc.

May also be involved in planning market strategies with the relevant parties.

Requirements

- Willing to learn kitchen and able to handle pork products.

-Results and customer-oriented, shared team focus.

-Possess good supervisory skills such as accountabiliy, organizing and planning skills

-Able to control costs & use given resources efficiently and productively.

-Open to changes and ideas.

- Able to train, manage, motivate and inspire your team.

- Good leadership , communication skills and influence.

- Korean Speaker have advantage

Job Descriptions

• Management of Daily Restaurant Operations. Formulated micro-plans in tandem with organization objectives. Manages the business, customer & employee environment.
• Able to be progressive and adaptable to read the business landscape and equipped with good analytical skills and problem-solving abilities.
• Good applicable experience and knowledge in general managements functions such as HR, Marketing, etc.
• Travels (including overseas) and accepts redeployment of job responsibility and outlets wherever necessary

Job Requirements

• Experienced and passionate
• Minimum 3 years relevant experience in Japanese customer service
• Meticulous and detailed in their delivery of service and communication
• Experience in managing complex multi operating units
• Well-groomed and comfortable working under stress and a demanding environment;
• Positive attitude, cheerful and good interpersonal skills
• Comfortable working split shift and a 6 days work week, and
• Preferably ready to start immediately or within a short notice period
• Position suitable for ex-cabin crew/ airlines crew
• Excellent career prospects and various benefits for senior employees.

Working Hours

• 6 days work week
• 11.00am - 3.00pm and 5 - 11pm

Do you like food, craft beer, music, and opportunities? We have been thinking about you!

Abundance is a modern Taiwanese restaurant bar, serving up buns, craft beer, and joy to the neighbourhood.

We are expanding our team and we are seeking candidates with great leadership qualities and a positive attitude to grow with us.

Responsibilities:
- Oversee all aspects of restaurant operations, including food and beverage service, cleanliness,
- Develop and implement standard operating procedures to streamline operations and enhance efficiency
- Train, supervise, and schedule front-of-house staff
- Ensure an outstanding guest experience by monitoring service quality, addressing customer feedback, and resolving complaints

Why Abundance:
- Salary up to $6,000
- Annual bonus and monthly performance incentive
- 5 days work week
- Exciting career progression
- Uniforms and meals provided
- Friendly and casual working environment :)
- Located near MRT stations

Chat with us at 9632 1268 to find out more :)

Working Hours: 44hrs/week (5 days per week inclusive weekends n PH)

Location: Suntec City

Salary: $4000 - $6000

Job Descriptions

• Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
• Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
• Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
• Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.

Requirement

• At least 3-5 years of experience in managing a restaurant, preferably familiar with fine dining restaurant operations
• Strong knowledge in wine and sake
• Excellent interpersonal and communication skills
• Able to thrive in a fast-paced environment and work efficiently under pressure

Dirty Supper is looking for a group of passionate, motivated & energetic individuals who are willing to learn, grow and exchange their experiences within our new family.

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

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

Company Information:

Tai Er Grilled Fish is under Jiu Mao Jiu, a listed company on the Hong Kong Exchange (HK.09922) and has been in operation for over 25 years with more than 10,000 employees. Tai Er boasts of 269 outlets worldwide and is reaching the shores of Singapore to open its 270th. The popular Sauerkraut grilled fish chain is scheduled to open its flagship outlet in Changi Airport, Jewel in July of 2021.

【太二酸菜鱼】是九毛九集团旗下餐饮品牌。九毛九集团经营至今已逾25年，就职员工逾1万人，并在2020年1月于香港交易所挂牌上市成为国际控股公司（HK.09922）。目前，【太二酸菜鱼】已在世界各地开设共269家门店，现将进入新加坡，于六月份在星耀樟宜开设本地第一间‘太二酸菜鱼旗舰店’。

* Take charge of Quality, Service, and Cleanliness assurance within the outlet operations

* Assist in outlet operations, cash control, and shift management

* Assist manager to plan staff duty schedule for service and kitchen crew and ensure sufficient staff and monthly management reports

* Make every effort to let customers feel welcome with friendly and uncompromising service.

* Supervise operations in outlet and serve customers.

* Handle customer complaints, maintaining good customer relationships.

* Assist in administrative work related to outlet operations

* Progressively master the skills to run restaurant operations.

Requirement(s):

* Good experience in Restaurant operations Management

* Good communication and leadership skills

* Determined and capable to work under pressure in a fast-paced environment

* Diligent team player passionate about F&B operation