Job description

• Assist in the smooth running of daily operations of the restaurant, ensuring that sales targets and service standards are met
• Establish good relationship with customers and handle customers' request and feedback professionally and promptly
• Comply with licensing, hygiene regulation, health and safety legislation and guidelines.
• Responsible for maintaining the overall cleanliness of the restaurant dining area.
• Any other ad-hoc duties as assigned by the Company.
• Able to work closely and cordially with Manager.

Requirements

• Min 3 years of relevant experience in managing restaurant
• Able to commit 6 days of work per week and 10 hours of work per day
• Able to present a positive and professional attitude at all times in this service oriented industy
• Can work independently and as a team player. Takes initiative and is passionate in the work
• Willingness to learn and listen to feedback for improvement
• Able to work in a fast-paced environment
• Able to read food orders in Chinese and the knowledge of Mandarin/ Cantonese is essential due to the work nature of having to communicate in Chinese.

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Service Team Members

Our Service combined with our quality food is the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our group, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Service roles:

Assistant Manager

Salary Range; commensurate based on experience:
From $3,400 to $3,600 per month

Job Responsibilities:
• Responsible for our Private Dining Restaurant called Casa Pietrasanta.
• Ensure food handling and hygiene regulations are in accordance with SFA standards.

• Able to take order, explain the menu and suggest dishes to the customers, able to reccomend and sell wines.
• Able to perform under pressure
• Keeping the Restaurant and equipment clean and in good working conditions
• Working closely with the Manager.
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
Job Requirements:
• Minimum 2-3 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· 5 day work week

· Monthly bonus with target reached

· Split Shift 10am-2.30pm / 5pm - 10pm

· Free staff meals

· Discount across all our brands

· Team member referral bonus

As the Assistant Restaurant Manager at AKASA, IPG Hospitality Indian restaurant at Tanjong Pagar, you will play a crucial role in supporting the overall operational and managerial functions of the establishment. Reporting directly to the Restaurant Manager, you will contribute to creating a positive and memorable dining experience for our guests while ensuring the smooth day-to-day operations of the restaurant.

Responsibilities:

Operational Excellence:

Assist in overseeing daily restaurant operations, including opening and closing procedures.

Ensure compliance with health and safety regulations and uphold quality standards.

Monitor and manage inventory levels, placing orders as needed and optimizing stock rotation.

Customer Service:

Foster a customer-centric environment by training and leading the front-of-house staff in delivering exceptional service.

Address customer inquiries, concerns, and feedback promptly and professionally.

Collaborate with the team to create a welcoming and enjoyable atmosphere for guests.

Staff Management:

Assist in recruiting, training, and supervising restaurant staff.

Schedule and manage employee shifts to ensure adequate coverage during peak hours.

Motivate and inspire the team to maintain high levels of performance and customer satisfaction.

Financial Management:

Support the Restaurant Manager in budgeting and financial planning.

Monitor sales, expenses, and profitability, implementing cost-control measures when necessary.

Assist in preparing and analyzing financial reports.

Quality Control:

Work closely with the kitchen staff to ensure consistency and quality in food presentation and taste.

Conduct regular inspections to maintain cleanliness and hygiene standards.

Address any issues related to food quality or service promptly.

Training and Development:

Provide ongoing training and development opportunities for staff to enhance their skills.

Foster a culture of continuous learning and improvement within the team.

Event Coordination:

Collaborate with the events team to plan and execute special events or promotions.

Ensure seamless coordination between front-of-house and back-of-house during events.

Qualifications:

Proven experience in a supervisory or managerial role within the restaurant industry.

Strong understanding of restaurant operations, including food and beverage management, customer service, and staff supervision.

Excellent communication and leadership skills.

Knowledge of health and safety regulations and basic financial management.

Ability to work flexible hours, including evenings, weekends, and holidays.

Passion for delivering an exceptional dining experience and a genuine interest in the hospitality industry.

Join us on this exciting culinary journey and be an integral part of creating a memorable experience for our guests at IPG Hospitality's new Indian restaurant!

We are seeking an experienced and results-driven General Manager (Restaurant) to oversee the operations of our restaurant. The ideal candidate will have a passion for the food service industry, strong leadership abilities, and a proven track record of driving profitability while ensuring high standards of service, quality, and customer satisfaction. As a General Manager, you will be responsible for all aspects of restaurant management, including staff leadership, operations, financial performance, and customer relations.

We are seeking an experienced and results-driven General Manager (Restaurant) to oversee the operations of our restaurant. The ideal candidate will have a passion for the food service industry, strong leadership abilities, and a proven track record of driving profitability while ensuring high standards of service, quality, and customer satisfaction. As a General Manager, you will be responsible for all aspects of restaurant management, including staff leadership, operations, financial performance, and customer relations.

Key Responsibilities

Operational Management:

• Oversee daily operations of the restaurant to ensure a seamless experience for customers.
• Manage the execution of restaurant policies, procedures, and systems to maintain operational excellence.
• Coordinate with kitchen and service staff to ensure smooth workflow and high-quality service.
• Monitor inventory and supply levels, and collaborate with vendors to ensure timely deliveries.
• Ensure that all health, safety, and cleanliness standards are met, adhering to local and regulatory requirements.

Financial Management:

• Monitor and manage restaurant financials, including budgeting, forecasting, and reporting.
• Analyze sales, labor costs, and other operating expenses to improve profitability and reduce waste.
• Implement cost-control measures to improve margins and profitability.
• Prepare and manage the restaurant’s financial records, ensuring all transactions are recorded accurately.

Team Leadership & Development:

• Lead, train, and develop restaurant staff to provide outstanding service and ensure high levels of staff engagement and retention.
• Set clear performance expectations and conduct regular performance evaluations.
• Foster a positive work environment that encourages teamwork, communication, and professional growth.
• Handle employee relations, including resolving conflicts and providing solutions for employee concerns.

Customer Experience:

• Ensure an exceptional dining experience for all customers by maintaining high service standards.
• Address customer complaints and feedback promptly, ensuring resolution and customer satisfaction.
• Develop and implement strategies to enhance customer retention, loyalty, and positive word-of-mouth.
• Create promotional events and marketing initiatives to drive traffic to the restaurant.

Compliance & Safety:

• Ensure compliance with all local regulations, including food safety, health codes, and labor laws.
• Regularly conduct safety checks and audits to maintain a safe environment for customers and staff.

Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• 5+ years of experience in restaurant management, with at least 2 years in a senior management role.
• Proven track record of successfully managing restaurant operations and achieving business targets.
• Strong financial acumen, including experience managing budgets, costs, and financial reporting.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in computer applications, including:
• Microsoft Office Suite (Excel, Word, PowerPoint).
• Restaurant management software, POS (Point of Sale) systems, and inventory management tools.
• Familiarity with payroll and scheduling software is a plus.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude.
• Knowledge of food safety regulations and local health codes.
• Multilingual proficiency is a bonus.

Why Join Us?

• Be part of a dynamic and growing restaurant with a focus on quality and customer satisfaction.
• Lead a team in a collaborative and engaging work environment.
• Competitive salary and comprehensive benefits package, including [list benefits like medical insurance, performance bonuses, etc.].
• Opportunities for career growth and professional development within the organization.

Assistant Restaurant Manager - Job Responsibilities

Operations:

• Oversee daily tasks, focusing on events and operations.
• Ensure inventory and equipment are well-maintained.
• Coordinate with the kitchen and other departments for seamless service.

Leadership:

• Support and guide the team to ensure smooth daily operations.
• Foster a positive and collaborative work environment.

Financial Management:

• Help manage budgets and control costs.
• Provide input to improve profitability.

Customer Service:

• Ensure excellent customer experiences.
• Address and resolve feedback or issues during events and daily service.

Menu and Marketing:

• Work with the kitchen team on menu updates.
• Support marketing efforts to attract customers and bookings.

Recruitment:

• Ensure smooth integration of new staff.

Staff Training:

• Train and mentor staff to improve skills, especially for events.
• Organize regular training sessions.

Vendor Relations:

• Maintain good relationships with suppliers for quality products.
• Ensure timely deliveries for operations and events.

Quality Control:

• Maintain high standards for food, service, and presentation.
• Oversee event setups for excellence.

Health and Safety:

• Ensure compliance with safety and hygiene standards.
• Conduct regular safety checks.

Problem-Solving:

• Address operational issues promptly.
• Work with the team to find effective solutions.

Cloudstreet has been awarded two stars from Michelin.

Helmed by Chef Rishi Naleendra, Cloudstreet is an amalgamation of thoughtful, expressive food, artisanal, progressive wines and warm, immaculate service. We are seeking an Assistant Restaurant Manager to join our fine dining restaurant focused on modern and innovative cuisine.

As an Assistant Manager you will be responsible for providing assistance to the Executive Chef and Restaurant 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.

Job Requirement

• GCE N / O Level onwards
• At least 3 years of relevant experience as an Assistant Restaurant Manager in F&B Industry.
• Preferably with working in a fine-dining restaurant
• Able to lead a team of people under your care in the Front of House (FOH)
• Able to multitask and work efficiently under pressure
• Good communication and customer service skills
• Food & Hygiene certificate will be an added advantage.

Staff Benefits

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

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

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

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

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

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

· Search new outlet location

· Plan and develop new outlet operations

· Responsible and manage new outlet sales and manpower

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

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

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

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

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

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

Position: Restaurant Manager/Cashier

Salary: $2500-$2800

Job description:

1. Ordering stocks

2. Goods receiving

3. Clearing tables

4. Cashiering

5. Serving customers

Working hours: 2pm to 10pm

Working days: 5-day week / 6-day week. Preferably Weekends.

Salary: $15/hr

Job Type: Full-time

Work Location: Changi Beach Club

Contact Yi Ren at : +65 8112 1087 WhatsApp

Position Purpose

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

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

• Manage restaurant profitability by optimizing costs & controls

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

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

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

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

• Restaurant Management & Planning

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

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

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

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

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

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

• Monitor restaurant quality, service, cleanliness and value

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

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

• Investigate causes and reasons for customer complaints

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

• People Management

• Lead team by providing guidance, support and motivation

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

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

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

Operational

• Be able to chair Restaurant meetings.
• Be able to direct and delegate service staff in their duties and operations.
• Train and enforce service staff in proper food handling, safety precautions and hygiene.
• Ensure all dishes that come out from the kitchen uphold the company standards.
• Ensure that operations and service are smooth and of high standards.
• Ensure dietary preferences and allergies are strictly adhered to.
• Provide friendly and professional service to all guests.
• Build rapport and hold conversations with guests.
• Minimizes food costs, portion control and work with the general manager to establish menu selling prices.
• Ensure cleanliness of the premises and equipment at all times.
• Schedule service crew in accordance to company set levels.
• Track daily sales, food wastages and record in a monthly report and send it to the general manager at the end of the month.
• Up-selling products according to customers’ needs.
• In charge of storing and depositing sales made after recording down.
• Need to manage the bar cost as well as the R&D.
• Liaise with the general manager and relay any information to the team.

Administration

• For application of medical leave, the applicant is to inform superior and the group chat 5 hours before reporting time. A medical certificate is to be produced 3 hours within notifying the superior.
• Have the ability to plan ahead.
• To maintain cleanliness of the service area at all times.
• Control expenses wisely
• Be punctual and only clock-in when ready for work.
• Ensure meals are provided to service staff daily at 11am (lunch) and 5pm (dinner) only.
• Full working attire must be worn when at work, to be neat and tidy at all times.
• Participate in meetings and focus on being solution-oriented.

Guest Service

• Be polite and friendly to all customers at all times.
• Be able to handle customer requests.
• Ensure that guests and non-employees do not enter the kitchen.
• To be critical and particular with the food standard before sending it out.
• Personally and frequently ensure that customers are receiving the best possible service available.
• Always be alert and sensitive to the needs of all customers.
• Perform service recovery and troubleshoot issues to prevent repetition of issue.
• Train and maintain the highest quality of service standard from the service team.
• To be critical and particular with the service standard provided.

Food and Beverage Products

• Understand and be well-informed about the products in order to recommend to customers. Value-add customers by sharing useful knowledge on various dishes.
• Be aware of ingredients in each dish and pay attention to any allergies the customer may have.
• Be able to prepare the dishes professionally for customers.
• Develop new drinks and recipes that fits the establishments’ brand, and be receptive to improvements and feedback.

General

• Ensure open and smooth communication with superior and team at all times.
• Possess a good attitude and be eager to learn. We are a growth and progress-oriented company.
• Uphold high service standards and constantly seek opportunities to improve service and workflow.
• Lead by example and be a good role model for your teammates.

Job Responsibilities:

• Manage a team of Full time and Part time crew members in your assigned restaurant
• Assist in Training and Development for new hires in terms of kitchen, counter and dining operations for business growth
• In-charge of stock check & ordering, confirm the condition of all delivery items are within specifications, and ensure proper storage of all stocks
• Responsible for the sales and cash float used during the shift, comply with all the Finance and Operations Department cash-handling policies
• Provide service excellence to our customers and able to handle complaints, performing service recovery and giving recognition to staff based on customer compliments
• Oversee that all equipment of the entire restaurant are fully-functioning, taking initiative for simple repair works where necessary
• Undertake any operation related duties as assigned by the Restaurant Manager

Welfare and Benefits:

• Meal provided
• Leave and Medical benefits
• Insurance coverage

Requirements:

• Proficient in spoken and/or written English
• Candidates with at least 2 year experience in F&B or related industry
• Teamplayer and willing to work shift

Only shortlisted will be notified.

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

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

Reporting to the Restaurant Manager, you shall assist the Restaurant Manager to manage the business performance of the restaurant as well as the efficient running and daily operations of the restaurant, in accordance to the company’s standards. You are to assist in ensuring an efficient and profitable operations while the food,

service and hygiene standards.

KEY RESPONSIBILITIES

Sales management

- Assist Restaurant Manager in building sales and maximise profitability by effective cost control to meet desired business results.

- Analyse and evaluate sales trend and trading area.

- Guide service crew to use various selling techniques to recommend and suggest additional purchases and upsell to customers.

Operations

- Operationally equipped to manage all service sections within the restaurant and

its related functions.

- Assist Restaurant Manager in the efficient running and daily operations of the restaurant, in accordance to the company’s Standard Operating Procedure (SOP).

- Ensure smooth implementation and execution of A&P programs and new products.

- Evaluate and improve on operations and procedures.

- Assist the Managers in inventory control, food wastage and ordering.

- Maintain hygiene regulations and upkeeprestaurant cleanliness.

Staff management

- Assist Restaurant Manager in staffrecruitment, people development through training and staff retention.

- Lead and motivate staff in achieving salestargets and customer satisfaction.

- Lead and train staff in delivering excellentcustomer service quality and standards.

- Responsible for staff performance anddiscipline; monitor staff performance and conduct performance evaluation.

Service

- Assist Restaurant Manager in ensuringgood service standard; To providecustomer satisfaction and maintain effective communication with thecustomers.

- Attend to customers on food and beverages queries and complaints;resolving issues where possible and refer customers to managers when required.

- Manage and handle customer feedback and complaints in an appropriate and timely manner, aligned with company’s standards and Standard Operating Procedure (SOP).

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

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

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

· Search new outlet location

· Plan and develop new outlet operations

· Responsible and manage new outlet sales and manpower

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

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

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

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