JOB DESCRIPTIONS:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

Able work on weekend,public holiday and rotate night shift.

• 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 Food & Beverage Operations Manager

Requirements

• Interest in wine & service
• Prior experience in Food & Beverage is required
• Proactive and guest focused
• Time and task management skills
• Upselling 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

Job Description & Requirements

1. Assist the restaurant manager to oversee the operations of the restaurant and perform opening and closing duties.

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

3. Provide excellent customer service at all time and ability to handle feedback. 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 Relevant field

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

• Greeting and welcoming guests when they enter
• Thanking guests and conveying gratitude while they are exiting
• Explaining different menu items and offering recommendations
• Answering any questions about the ingredients of a dish on the menu
• Serving food and beverages to guests, if required
• Presenting the final bill to guests for payment
• Timing different dishes effectively to maximise the dining experience
• Addressing any guests complaints or requests

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

6. Able to communicate in both Chinese and English

Roles & Responsibilities

1.Prepare and cook full course meals.
2.Prepare and cook individual dishes and foods.
3.Plan menus, Ensure quality of food and determine size of food proportions.
4.Work with minimal supervision.
5.Prepare dishes for customers with food allergies or intolerances.
6.Estimate food requirements and costs.
7.Inspect kitchens and food service areas.
8.Maintain inventory and records of food, supplies and equipment.
9.Supervising & Training junior kitchen staffs. Assisting Head Chef in smooth operation of Kitchen, Ordering food ingredients, Market purchase, Menu planning, creation of new dishes & maintain hygienic conditions.

Job Responsibilities:

• Has a good knowledge of menu and presentation standards.
• Able to answer any questions regarding menu and assist with menu selections.
• Always applies service techniques correctly at all times and serving Food & Beverage items with enthusiasm.
• Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.
• Any other duties related to food and beverage service assigned by the manager.

Job Qualification

• Diploma or Degree in Hotel Management or related field. Familiar with Point of sale systems.
• At least 2 – 3 years of work experience in Food & Beverage gained, along with 1 year experience in a Captain position or a similar role an advantage.
• Willing to work on weekend, public holiday, and overtime when it is required.
• Good command in both spoken and written English.
• Excellent guest service skill.
• Good knowledge of food and beverage service.

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

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

Physically fit and proactive.

Job Description

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

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

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

● Good customer service and willing to learn attitude

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

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

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

• Lead and Manage Team: Supervise and guide restaurant staff to ensure excellent service and team performance.
• Operational Oversight: Manage daily restaurant operations, including staff performance, guest experience, and service quality.
• Financial Management: Oversee budgeting, cost control, and financial performance to ensure profitability.
• Customer Satisfaction: Ensure guests have an outstanding dining experience; resolve any complaints promptly.
• Staffing & Training: Hire, train, and schedule employees, and provide ongoing development and support.
• Maintain Standards: Ensure the restaurant adheres to quality standards in food, service, cleanliness, and safety.
• Inventory & Supplies: Oversee inventory management and ensure timely ordering of supplies, food, and beverages.
• Marketing & Promotions: Plan and execute marketing activities to increase business and drive customer traffic.
• Health & Safety Compliance: Ensure compliance with local health, safety, and legal regulations, including fire and food safety.
• Collaboration: Work with other departments to achieve overall business goals.
• Reporting: Provide regular reports on restaurant performance, including financials, staffing, and guest satisfaction.

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

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

Restaurant Service Manager

(Western Cuisine)

• 6 days
• Tue to Sun, 1130am - 1030pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$ 3,000 - 3,500

Responsibilities:

• Overseeing restaurant operations and ensuring a smooth flow
• Team management
• Customer service, serve and clear tables
• Maintain hygiene and cleanliness.

Requirements:

• Min. 2 years relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

• 6 days
• Tue to Sun, 1130am - 1030pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$ 3,000 - 3,500

Responsibilities:

• Overseeing restaurant operations and ensuring a smooth flow
• Team management
• Customer service, serve and clear tables
• Maintain hygiene and cleanliness.

Requirements:

• Min. 2 years relevant experience

Leong Jia Qi Reg No. : R24124746

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Job Description :

• Assist the Restaurant Manager to manage the operations of the outlet as well as maximize revenue and minimize costs in accordance with the budget guidelines.
• Ensure that the highest standard of quality relating to service, presentation, supervision and control of food and beverage is maintained (in accordance with the goals/targets of the outlet).
• Undertake responsibility for all key area of management in the absence of the Restaurant Manager.
• Assist in the reinforcement of a flexible workforce and maintain an effective payroll control by practising multi-tasking and multi-skilling thus minimize utilisation of casual labour.
• Adhere strictly to the operating budget and ensure that all costs are controlled.
• Be proactive to further increase revenue and participate in the formulation of annual operating budgets which will form part of the Hotel’s annual business plan.
• Acquire and account for the correct settlement of all sales and be responsible for cash floats and the management of micros operating system.’
• Identify and rectify any errors an manage outlet effectively to maximise the use of any resource in accomplishing targets.
• Assist the Restaurant Manager to ensure that the outlet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.
• Have full working knowledge and capability to supervise and implement a flexible scheduling based on business patterns by having the right mix of full time and part time staff.
• Delegate responsibilities to subordinates and to check their performance periodically and maintaining a strong and efficient team.
• Conduct daily pre-shift briefings to employees on VIP bookings, reservations status, service-related matters, hotel news and information and food and beverage knowledge.
• Established and strictly adhere to the par stocks for all operating equipment, supplies, inventory items and to ensure that the outlet is adequately equipped.
• Establish good rapport with guests, maintaining good guests’ relationship, build guests profiles/database and handle all guest complaints, requests and enquiries of food, beverage and service in a prompt, courteous and sincere manner.
• Assist in the planning of the outlet weekly roster and work schedule to ensure that the outlet is adequately staffed to handle the level of business.
• Coordinate all Repair and Maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.
• Monitor and analyse the activities and trends of other hotel’s competitive restaurants and bar.
• Understand and strictly adhere to the Rules & Regulations and Hotel’s policy on Fire, Hygiene, Health and Safety.
• Assist in the recruitment and selection of employees and their training needs.
• Ensure that all employees go through the orientation induction process.
• Conduct regular, meaningful communication such as feedback on performance, involvement in planning and setting objectives with staff. This is done through the yearly performance appraisal process.
• Undertake any other ad-hoc duties relevant to your role, as assigned by the Floor Manager.

Job Requirement :

• Experience working in an Indian restaurant
• Strong knowledge of Indian cuisine
• Hotel experience is preferred
• Excellent communications skills
• Customer service oriented and able to handle challenging situations professionally
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

Main Duties and Responsibilities:

• Ensure that the highest standard of quality relating to service, presentation, supervision and control of food and beverage is maintained (in accordance with the goals/targets of the outlet).
• Undertake responsibility for all key areas of management in the absence of the Cluster Restaurant General Manager.
• Assist in the reinforcement of a flexible workforce and maintain an effective payroll control by practising multi-tasking and multi-skilling thus minimize utilisation of casual labour.
• Adhere strictly to the operating budget and ensure that all costs are controlled.
• Be proactive to further increase revenue and participate in the formulation of annual operating budgets which will form part of the Hotel's annual business plan.
• Acquire and account for the correct settlement of all sales and be responsible for cash floats and the management of micros operating system.
• Identify and rectify any errors and manage outlet effectively to maximise the use of any resource in accomplishing targets.
• Assist Management to ensure that the outlet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.
• Have full working knowledge and capability to supervise and implement a flexible scheduling based on business patterns by having the right mix of full time and part time staff.
• Delegate responsibilities to subordinates and to check their performance periodically and maintaining a strong and efficient team.
• Conduct daily pre-shift briefings to employees on VIP bookings, reservations status, service-related matters, hotel news and information and food and beverage knowledge.
• Establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items and to ensure that the outlet is adequately equipped.
• Establish good rapport with guests, maintaining good guests’ relationship, build guests profiles/database and handle all guest complaints, requests and enquiries of food, beverage and service in a prompt, courteous and sincere manner.
• Assist in the planning of the outlet weekly roster and work schedule to ensure that the outlet is adequately staffed to handle the level of business.
• Coordinate all Repair and Maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.
• Monitor and analyse the activities and trends of other hotel's competitive restaurants and bar.
• Understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.
• Assist in the recruitment and selection of employees and their training needs.
• Ensure that all employees go through the orientation induction process.
• Conduct regular, meaningful communication such as feedback on performance, involvement in planning and setting objectives with staff. This is done through the yearly performance appraisal process.
• Undertake any other a-hoc duties relevant to your role, as assigned by the Cluster Restaurant General Manager.

Job Requirement :

• Experience working in an Indian restaurant
• Well versed with managing an Indian restaurant
• Familiar with Profit and Loss reports and meetings
• Strong knowledge of Indian cuisine
• Excellent communications skills
• Customer service oriented and able to handle challenging situations professionally
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

The person is responsible for carrying out various duties to ensure that customers receive excellent service. He is responsible for maintaining profits from food and drink sales, having excellent communication and customer service skills, maintaining a clean environment, and making effective decisions when needed. He oversees the entire operations of a restaurant. This includes knowing the different functions associated with food and beverages, supervising staff, rostering, and planning various functions inside the restaurant.Possess at least 5 years’ of managerial experience in a Chinese Restaurant operation.Good command of English and Mandarin (in order to communicate with Mandarin speaking customers).Possess excellent communication and people management skills

Sushi Kyuu By Shunsui is a concept under the Shunsui Group, and a sister restaurant of 6-time Michelin Plate Singapore awardee, Shunsui.

We are looking for a service crew and manager to be on board.

Job Description

- Manage reservations and inquiries

- Take orders and serve customers

- Manage floor supplies and equipment

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience in F&B outlet

-Basic knowledge of Japanese cuisine

Job Details

Salary: from $4,200 to $5,000

Working Days: 6 days per week

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

Physically fit and proactive.

Job Description

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

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

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

● Good customer service and willing to learn attitude

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

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

1. Primary responsibilities

• To assist the Restaurant Manager to efficiently administer and organize the outlet as a profitable revenue generating centre.
• To assist the Restaurant Manager in the planning and executing of sales and promotions as well as marketing strategies and policies for the outlet.

2. Job Function

• To plan the requirements for bookings and promotions and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.
• To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained.
• To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs.
• To ensure that service standards are met and to effectively administer and organize the outlet as a profitable center and increase revenue.
• To ensure a high standard in the grooming of the staff.
• To assist in the setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion.
• To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.
• To keep close rapport with all guests and to maintain an up-to-date mailing list of all regular guests.
• To ensure all staff are trained according to the established standards and conduct on-the-job training for all new staff and monthly training for their individual outlet’s staff. To provide supervisory guidance to interns/new team members assigned to section.
• To provide information or instructions on new activities, outlet promotions, events as well as guest feedback to staff during briefing sessions.
• To ensure all food & beverages sold is properly accounted for at established prices and be on alert for irregularities in the handling of money by staff.
• To participate in market survey on competitors.

Requirements

• At least 3 years in the management of a Chinese cuisine restaurant or in F&B service operations.
• Willing to work on spilt shifts, rotating shifts, weekends and public holiday
• Team player and possess good problem-solving skills
• Competent in English and Mandarin both spoken and written.
• Fluency in Cantonese will be an advantage as the successful candidate will be able to liaise with Cantonese speaking guests.

Responsibilities:
- Potential to be trained and promoted to a supervisor role.
- Company provides structured training.
- No experience required

- Potential to be trained and promoted to a supervisor role

- Passion for the food and beverage industry.

Benefits:

- Annual leave (7 days).

- Sick leave (14 days).

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.

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

1. Assist in restaurant operation and management

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

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

2. Employee management and training

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

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

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

3. Customer service and complaint handling

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

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

4. Restaurant operating cost control

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

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

5. Ensure restaurant hygiene and safety

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

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

6. Supervise restaurant service quality

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

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

7. Restaurant marketing and promotion

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

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

8. Daily administrative work

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

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

9. Supplier and external communication

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

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

10. Oversee restaurant marketing activities

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