Job Responsibilities:

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

Requirements:

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

1. Oversees and supervises daily operations of the restaurant.

2. Prioritizes, schedules, and assigns restaurant staff.

3. Delegates and oversees table service duties.

4. Performs other related duties as assigned.

5. To monitor and ensure proper handling of equipment.

6. To ensure cleanliness and hygiene standards are met in the work area.

7. To make recommendations and provide feedback to the Manager.

8. To assist the Manager in his/her duties and take charge in his/her absence.

9. Train, guide, and monitor all new hires' work and performance.

10. To have a thorough knowledge of the food and beverage menu.

11. To receive, write and place all food and beverage orders.

12. To ensure that Food & Beverage orders are being served promptly

13. To handle guests' complaints discreetly.

Requirements:

- Must have at least one year experience

- Ability to skillfully multitask

- Good Leadership and Team player

- Motivational management style

- Excellent customer service and resilience

- Fast-paced decision making

Locations:

Locations available:

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

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

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

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

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

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

Working Arrangement:

- 5 days work week

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

- Meal provided

Are you a dynamic and hands-on leader with a passion for managing all aspects of restaurant operations? If you're ready to take on a high-pressure, high-reward role, we want to hear from you!

About the Role

We are seeking a dedicated Restaurant Manager to oversee both the Front of House (FOH) and Back of House (BOH) operations, ensuring seamless day-to-day functionality of our restaurant. This position requires a proactive, strategic thinker who thrives in a fast-paced environment. You will be the backbone of our establishment, driving success through leadership, strategy, and execution.

Key Responsibilities

Daily Operations: Take charge of the entire restaurant, ensuring smooth operations from opening to closing.

Strategic Planning: Collaborate with the Marketing Team to devise and execute marketing strategies and operational plans.

Inventory Management: Manage purchasing, ordering, and inventory to maintain optimal stock levels while controlling costs.

Stakeholder Relations: Act as the main point of contact for negotiations with internal and external stakeholders.

Team Leadership: Oversee recruitment, hiring, training, and team development to build a high-performing workforce.

Financial Planning: Work with the Group General Manager to develop annual budgets and achieve financial targets.

Sales Fulfillment: Drive sales initiatives, ensure target achievement, and implement incentive plans to motivate the team.

What We Offer

Competitive Compensation: $5000 to $6500 per month with sales-based incentives.

Comprehensive Benefits: Yearly dental, mental health, and medical coverage.

Growth Opportunities: Be at the forefront of shaping the restaurant’s success.

What We’re Looking For

Proven experience in restaurant management, with expertise in both FOH and BOH operations.

Strong leadership, decision-making, and organizational skills.

Excellent communication skills, with the ability to build relationships and negotiate effectively.

Ability to work irregular hours to meet the demands of the role.

A results-driven mindset with a focus on achieving sales and operational targets.

Join us and be the brain behind our restaurant’s success!

Roles & Responsibilities

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

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

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

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

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

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

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

Job Description

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

Job Requirement

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

Staff Benefits

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

Location: Bedok Reservoir Singapore

Job Type: Full-time

Experience Required: 3-5 years in restaurant service, preferably in Indian or Asian cuisine restaurants

Job Description: We are seeking an experienced and dynamic Restaurant server for our authentic Indian restaurant in Singapore. The ideal candidate will have a passion for Indian cuisine, excellent leadership skills, and a strong customer service orientation.

Key Responsibilities:

Customer Service:

o Ensure exceptional customer experiences through high-quality service

o Handle customer inquiries, feedback, and complaints effectively

o Implement strategies to enhance customer satisfaction and loyalty

o Ensure accurate cash handling and financial record-keeping

Requirements:

• 3-5 years of experience in restaurant, preferably in Indian or Asian cuisine establishments
• Strong knowledge of Indian cuisine and dining customs
• Excellent communication, and interpersonal skills
• Proficiency in English; knowledge of Hindi or other Indian languages is a plus
• Experience with restaurant management software and POS systems
• Familiarity with Singapore's F&B regulations and licensing requirements
• Ability to work flexible hours, including evenings, weekends, and holidays

Qualifications:

• Relevant certifications in food safety and restaurant management
• Previous experience working in Singapore's F&B industry is highly advantageous

We offer:

1. Competitive salary package based on experience and qualifications

2. Performance-based bonuses and incentives

3. Opportunities for career growth and professional development

4. A dynamic and culturally diverse work environment

To apply, please submit your resume, a cover letter detailing your restaurant management experience, and references.

Saffron Sips is an equal opportunity employer and values diversity in our workplace. We regret that only shortlisted candidates will be notified.

Job Description & Requirements

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

Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

Job Requirements:

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

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

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

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

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

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

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

EA Licence ID : 18C9520

EA Registration ID: R1765753

Job Description:

1. Manage daily restaurant operations (Hall and Kitchen)
2. Manage Schedule planning and Sales opening and closing.
4. Provide excellent customer service to our guests.
5. Respond efficiently to customer complaints.
6. Responsible in ensuring smooth operating of the restaurant.
7. Any others duties as Restaurant Manager.

8. Able to manage workers from different culture.

Job Requirements

1. Full-time position.
2. Team player and willingness to learn.
3. Good soft skills and management skills.
4. Preferable with 4-5 years of experience in F&B industry.
5. Mature and positive attitude.

6. Able to manage Sichuan Restuarant

7. Able to manage workers from different culture background.
8. Able to commit on weekends and public holiday.

9. Able to commit different types of work when company needs

10. Must be able to lead the whole team and ensure the profitbility of the restuarantJob Description:

1. Manage daily restaurant operations (Hall and Kitchen)
2. Manage Schedule planning and Sales opening and closing.
4. Provide excellent customer service to our guests.
5. Respond efficiently to customer complaints.
6. Responsible in ensuring smooth operating of the restaurant.
7. Any others duties as Restaurant Manager.

Job Requirements

1. Full-time position.
2. Team player and willingness to learn.
3. Good soft skills and management skills.
4. Preferable with 4-5 years of experience in F&B industry.
5. Mature and positive attitude.

6. Able to manage Sichuan Restuarant

7. Able to manage workers from different culture background.
8. Able to commit on weekends and public holiday.

9. Able to commit different types of work when company needs

10. Must be able to lead the whole team and ensure the profitbility of the restuarant

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

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

Responsibilities

Supervise daily restaurant operations to ensure smooth service flow.

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

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

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

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

Promptly addressing and resolving any issues or complaints, professionally.

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

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

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

Requirements and skills:

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

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

Extensive knowledge in food & beverages.

Service-oriented team player with excellent interpersonal and communication skills

Strong leadership, motivational and people skills

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

Ensure compliance with sanitation and safety regulations

• Handling reservations, home deliveries & general inquiries.
• Ensure positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Taking orders, opening bills, presenting bills, and closing bills
• Serving food, clearing courses if required and shorthanded
• Oversee and manage food service of the restaurant.
• Briefing the waiters, servers and trainees
• Topping up the side stations, Replenishing the ingredients
• Requesting supplies
• Receiving and storing the goods and supplies at proper places
• Leading a team of waiters, servers and service trainees
• Arranging and stacking the crockery and cutlery.
• Investigate and resolve complaints concerning food quality and service.
• Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations.
• Maintains ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoring food presentation & service.
• Reporting to assistant restaurant manager
• Working closely and assist the restaurant manager in his and work in his capacity in his absence.
• Passing his knowledge and skills ( eg. Up selling) to, servers, waiters and trainees

Responsibilities:
- Oversees operations of the outlet, ensuring compliance with health, safety, food handling, and hygiene standards
- Motivates staff and maintains an open channel of communication between the staff and management
- Hires and trains staff
- Organizes and oversees the staff schedules
- Ensures customer satisfaction, handles and resolves customer complaints
- Manages and maintains stock inventory
- Reports daily sales

Requirements:
- Minimum 2 years of experience in Food & Beverage industry
- Strong supervisory and leadership skills
- Excellent interpersonal skills with a focus on customer service
- Familiarity with food handling, safety, and other restaurant guidelines

- Possess Food Safety Hygiene certification
- Singaporean/PR Only
- Preferably able to start work immediately

Competitive Salary:
*UP TO $3500 + $500 (Monthly Bonus)

Benefits:
- Monthly Incentive Bonus
- Joining Bonus (For Full Time Only)
- Flexible Working Hours
- Staff Discount
- Staff Meal
- Medical Benefits
- Career Advancement Opportunities
- Annual Leave

Islandwide Locations: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Simei, Downtown East, Redhill, YewTee Point, Dhoby Ghaut,Hougang, Bedok & Sengkang

Don’t miss out this great opportunity! WhatsApp our friendly HR:
HR Team : 9297 8413 / 9888 9975

• Handling reservations, home deliveries & general inquiries.
• Ensure positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Taking orders, opening bills, presenting bills, and closing bills
• Serving food, clearing courses if required and shorthanded
• Oversee and manage food service of the restaurant.
• Briefing the waiters, servers and trainees
• Topping up the side stations, Replenishing the ingredients
• Requesting supplies
• Receiving and storing the goods and supplies at proper places
• Leading a team of waiters, servers and service trainees
• Arranging and stacking the crockery and cutlery.
• Investigate and resolve complaints concerning food quality and service.
• Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations.
• Maintains ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoring food presentation & service.
• Reporting to assistant restaurant manager
• Working closely and assist the restaurant manager in his and work in his capacity in his absence.
• Passing his knowledge and skills ( eg. Up selling) to, servers, waiters and trainees

Duties and Responsibilities

· Coordinate daily Front of the House and Back of the House restaurant operations

· Delivering superior food and beverage service and maximizing customer satisfaction

· Responding efficiently and accurately to restaurant 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

· Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements

· Manage the external food hygiene consultant, and the resulting reports

· Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect

· They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager.

Requirements

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

· Proven customer service experience as a operation manager

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

· Familiarity with restaurant management software, like OpenTable and Peach Works

· Strong leadership, motivational and people skills

· Acute financial management skills

· B.Sc degree in Business Administration; hospitality management or culinary schooling is a plus

Supervision of staff: The Restaurant Supervisor supervises restaurant staff, including servers, hosts/hostesses, bartenders, and other support staff, and ensures that they perform their duties effectively and efficiently.

Customer service: The Restaurant Supervisor is responsible for ensuring that customers receive excellent service and that their dining experience meets or exceeds their expectations.

Sales and marketing: The Restaurant Supervisor may be involved in sales and marketing activities, including promoting the restaurant, developing marketing strategies, and developing and implementing promotional campaigns.

Ordering and inventory management: The Restaurant Supervisor may be responsible for ordering supplies, managing inventory, and ensuring that the restaurant has adequate supplies to meet demand.

Financial management: The Restaurant Supervisor may be responsible for managing the restaurant's financial operations, including cash handling, budgeting, and financial reporting.

Quality control: The Restaurant Supervisor is responsible for ensuring that the food served in the restaurant meets the highest quality standards and that all dishes are prepared according to recipes and customer preferences.

Health and safety: The Restaurant Supervisor ensures that the restaurant complies with health and safety regulations and that all staff adhere to hygiene and sanitation protocols.

Communication: The Restaurant Supervisor communicates regularly with restaurant staff, customers, and management, ensuring that everyone is on the same page and that any issues are resolved promptly.

Overall, the Restaurant Supervisor is responsible for overseeing all aspects of the restaurant's operations, ensuring that it delivers an excellent customer experience, and that it runs efficiently and profitably. The Restaurant Supervisor must have excellent leadership skills, be able to work in a fast-paced environment, and have strong communication and problem-solving abilities.

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

Job description:

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

Job requirement:

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

Job Description & Requirements

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

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

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

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

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

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

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

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

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

Requirements:

1.Minimum Diploma in Food and Beverage Management

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

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

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

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

Job Description & Requirements

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

Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

Job Requirements:

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

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

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

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

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

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

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

EA Licence ID : 18C9520

EA Registration ID: R1765753

• Coordinate with guests, servers, and kitchen staff to ensure quality service and timely delivery of food and beverages
• Supervise serving staff and maintain a high level of professionalism, ensuring adherence to service standards and policies
• Keep track of inventory, conduct regular stock checks, and make orders for supplies and equipment as needed
• Manage reservations, seating arrangements, and table assignments to optimize table turnover and maximize revenue
• Resolve customer complaints and issues with ease, demonstrating excellent communication and problem-solving skills
• Train and motivate team members to perform to the best of their abilities, offering coaching and constructive feedback where necessary
• Ensure compliance with health and safety regulations and maintain a clean and tidy environment in dining areas and prep zones
• Collaborate with kitchen staff to ensure food is prepared and served to customers' satisfaction, and make recommendations for new menu items and specials
• Monitor financial records and keep track of sales and expenses, reporting to senior management when necessary.

Job Responsibilities

• Perform opening and closing duties.
• Taking orders and attending to customer requests.
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols.
• Set up tables’ settings and side stations.
• Ensure customer satisfaction and maintain excellent customer relations.
• Friendly and energetic with good interpersonal skills.
• Proactively keeping the place neat and tidy at all times.
• Perform ad hoc duties assigned by Supervisor / Manager.

Job Requirements:

• With at least 2 years of F & B working experience in a restaurant
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and takes initiative
• Positive and motivated to work in a fast-pace work environment
• Clean and hygienic in food and beverage handling
• Able to work as a team with fellow colleagues
• Able to work weekends and public holidays

Part-Time positions are available at $15/hour.

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

• Duties as prescribed by the director and the headchef in a diligent fashion
• Training and management of floor staff
• Managing of reservations and event planning
• Ensure impeccable hygiene standard in front of house area
• Ensure the accountability of the beverage
• Ensure the sales margin and cost
• Prior experience with global two to three Michelin-starred restaurant is a must.
• As modern Indian restaurant, must have experience in Asian/European/US Michelin Star Restaurant

About Us
A chef from a Michelin 3-star restaurant in San Francisco is opening an authentic Korean cuisine restaurant in Singapore, located within an automotive manufacturing facility in Jurong. We are currently seeking a talented and experienced individual to lead our team. If you have a passion for traditional Korean cuisine and the drive to deliver an exceptional dining experience, we welcome your application.

Position Overview
The General Manager will be responsible for overseeing all front-of-house and back-of-house operations, ensuring top-tier service, operational efficiency, and overall guest satisfaction. This role requires a strong leader who can manage a team, handle administrative duties, and uphold the restaurant’s high standards.

Key Benefits
• Work-life Balance: Enjoy a 5-day workweek, allowing for a healthy work-life balance.
• Competitive Salary: A highly competitive salary package, based on your experience and skills.
• Transportation: Transportation provided to and from the nearest MRT station.

Responsibilities
• Oversee daily restaurant operations, ensuring a smooth and efficient service flow.
• Lead and manage the service crew, including recruitment, training, scheduling, and performance management.
• Ensure exceptional service quality and promptly address guest concerns to enhance the overall dining experience.
• Collaborate with the chef and kitchen staff to ensure seamless communication and coordination.
• Monitor and maintain compliance with safety, hygiene, and sanitation regulations.
• Manage inventory, control costs, and ensure proper stock levels are maintained.
• Oversee financial tasks such as payroll, budgeting, and reporting.
• Maintain a detailed knowledge of the menu, including seasonal changes and special offerings.
• Identify opportunities for process improvement and implement best practices to increase efficiency.

Qualifications
• Singaporean National.
• Proven experience as a General Manager or in a similar leadership role within the restaurant industry.
• Strong leadership skills with the ability to inspire and motivate a team.
• Excellent communication skills, both verbal and written.
• Ability to handle multiple tasks in a high-pressure environment.
• Strong organizational and problem-solving skills.
• A deep passion for hospitality and delivering outstanding guest experiences.
• Knowledge of traditional Korean cuisine is a plus.

We look forward to welcoming a dynamic and experienced leader to our team!

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

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

· PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

· DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

· ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.

· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

· SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

Working location : Singapore

Role : Manager

Pass to apply : S Pass

Minimum 5 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 45 years old

Language : Vietnamese, English or Chinese