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

Join Us as a Restaurant Server and Redefine Hospitality!
5-Day Work Week | Multiple Prime Locations

Are you passionate about delivering exceptional dining experiences? Looking for a workplace that values your efforts and nurtures your growth? Your opportunity to shine is here!

Why Join Us?

At our vibrant dining destinations in Siglap, Tanjong Pagar, Chinatown, or Robertson Quay, we don’t just create unforgettable moments for our guests—we celebrate our team members who make it all possible.

Your Benefits, Your Rewards:

• Work-Life Harmony: Enjoy a balanced 5-day work schedule, with Sundays off to recharge.
• Extra Earnings: Perfect attendance? Get rewarded with a $150 attendance bonus!
• Annual Bonus (AWS): We recognize and reward your dedication with an annual wage supplement.
• Convenient Transport: Late shift? We’ll arrange your ride for any shift ending after 11:30 PM.
• Health and Leave: Start with 11 days of annual leave (which grows with you!) and comprehensive medical coverage.
• Performance Bonuses: Go the extra mile, and we’ll recognize it with sales and retention incentives.

Your Role Matters:

• Customer Excellence: Deliver stellar service, ensuring guests leave with a smile and come back for more.
• Smooth Operations: Coordinate daily front-of-house activities and maintain food quality standards.
• Team Empowerment: Mentor new team members and foster a collaborative, upbeat environment.
• Stock Preparedness: Keep inventories well-managed to ensure seamless service.
• Safety First: Uphold health, sanitation, and safety regulations to create a welcoming space.

Why You’ll Thrive with Us:

This isn’t just another server job—it’s a career leap into a supportive team culture where your contributions are valued and your growth is prioritized. With tailored training and career progression opportunities, you’ll gain the tools to excel and make every shift meaningful.

Ready to turn your passion into a rewarding career? Apply today and step into a role where you truly belong.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

• 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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversees and manages daily operations of the outlet to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance
• Review staff roster to ensure adequate manpower for each outlet
• Analyse inventory levels to propose purchases for the outlet
• Monitor and report sales, quality and service performance of the outlet
• Develop strategies to achieve sales targets according to customers' profiles
• Plan operational budgets for the outlet
• Coordinate crisis response and recovery activities in accordance with business continuity policies
• Interview and train new staff
• Communicate with Chef on guests’ requirements, and always maintain a close and professional working relationship with the kitchen
• Assist in weekly scheduling of employees according to the labour guidelines and fluctuation in sales
• Develop and review new and existing work processes and procedures in accordance with process improvement reviews
• Propose to management on the initiatives for continuous improvement within the outlet
• Analyse workplace performance and processes to identify opportunities for innovation, improved work practices and utilisation of emerging technology
• Perform audit on staff adherence with the organisation's personal, food and beverage hygiene standards
• Formulate SOP and implement the system and policies for efficient operations
• Perform audit on staff adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
• Perform audit on staff adherence to legislative requirements pertaining to handling and consumption of alcoholic beverages
• Analyse current customers' profiles and preferences to provide targeted recommendations
• Maintain a close and professional relationship with regular clientele
• Deploy customer service standards within the outlet to drive organisation's customer experience goal
• Recommend initiatives to minimise customer service performance gaps
• Monitor quality and consistency to ensure customer satisfaction and respond proactively to prevent and resolve customer service situation
• Implement customer loyalty strategies
• Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs) & Workplace Safety and Health (WSH) policies and procedures
• Monitor outlet's compliance with legislative requirements pertaining to handling and consumption of alcoholic beverages

Requirements:

• At least 3 years experience in the related field
• Exceptional communication and interpersonal skills
• Excellent problem-solving skills
• Passion to deliver exceptional customer service experience
• Posses good organisational skill and business acumen
• Only Singaporean and Permanent Residents may apply.

• Train, orientate and monitor new service staff
• Assist management in sales building and maintain strict cost control
• Set service standards for the restaurant – greetings, up sell, friendliness, etc.
• Attend to guest service or dining area issues promptly and effectively
• Prepare weekly work schedules for all service staff, including part-timer
• Oversee and supervise the staff and make sure they discharge their duties
• Responsibly and according to all the guidelines as set out
• Temporarily assist in the role of Waiter/Waitress, Cashier, Food & Drink Runners whenever necessary
• Ensure overall cleanliness of the entire restaurant dining area and outside areas of the restaurant
• Any other duties as assigned by management

Requirements:

• Minimum Degree in Hospitality Management or related field of study.
• Must have at least 4 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.
• Ability to uphold a positive team environment

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

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

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

Overseeing all kitchen operations

Coordinating kitchen staff, and assisting them as required

Training staff to prepare and cook all the menu items

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

Enforcing safety and sanitation standards in the kitchen

Creating new recipes to keep the menu fresh

Keeping up to date with industry trends

Receiving feedback and making improvements where necessary

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. 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.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

We are a Michelin-starred Japanese fine dining establishment, and we would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

whatsapp: 85986715

newton 新加坡本地中餐厅招聘

supervisor or captain

工作时间10-10，中间休息。

五天工作制

具体要求：懂一点电脑，有餐饮行业管理经验的, 会讲华语的

薪水 最少2500

福利多多

Newton Singapore Local Chinese Restaurant Recruitment

supervisor or captain

Working hours 10-10 with breaks in between.

5 days /week

Salary: Minimum 2500

Specific requirements: know a little bit of computer, have management experience in the catering industry, and be able to speak Chinese

Lots of benefits

Jie Shun Jia | EA License No.: 24C2410 | EA Registration No.: R24124440 (FENG YINGJIE)

Job Details

• Full time role with comprehensive benefits (paid AL, Allowance, Ad-hoc performance incentive, etc)
• Well-established Korean BBQ restaurant with various location
• 3 days/5 days/6 days work week. Flexible 5 hrs/9 hrs per day.

Responsibilities

• Responsible for smooth daily operation in the restaurant both the front end and kitchen
• Serve & Take orders from the customer
• in charge of food preparation, processing
• Maintain high standards of quality control, hygiene, health, and safety.

Job Requirement (s):

• Working experience in F&B industry is a bonus.
• Fresh graduate welcomed.
• Training will be provided.

Working Location: Singapore Central, Shopping Mall

Job Summary:

We are seeking a personable and professional Restaurant Server to join our team at a fine dining establishment located within a prestigious hotel. The ideal candidate will deliver outstanding service to guests, especially during evening and night shifts, ensuring a memorable dining experience. This role involves accurate order handling, exceptional guest interactions, and maintaining a welcoming atmosphere in alignment with the restaurant’s high standards.

Key Responsibilities

• Greet guests warmly and provide detailed information about the menu and specials.
  Ensure timely and accurate delivery of food and beverages to guests.
• Address guest inquiries and special requests, ensuring satisfaction throughout their dining experience.
• Take orders accurately and input them into the restaurant’s point-of-sale system.
  Collaborate with kitchen and bar staff to ensure timely and accurate preparation of orders.
• Set up and clear tables, maintaining cleanliness and readiness for new guests.
  Monitor the dining area to ensure it meets health and safety standards.
• Recommend daily specials, promotions, or pairing options to enhance the guest experience.
  Suggest wine or beverage pairings to complement meal selections.
• Work closely with colleagues to maintain smooth operations during busy periods.
• Assist in preparing the dining area for special events or functions.

Requirements:

• Flexible availability to work evening and night shifts, including weekends and holidays.
• Strong interpersonal and communication skills.
• Ability to multitask and work efficiently in a fast-paced environment.
• Familiarity with food safety and hygiene standards is a plus.
• Passionate about creating a welcoming, enjoyable experience for guests.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

Restaurant Service Manager | Western Cuisine | Up to $3.5k | 6 Days | Tanjong Pagar / Tanglin

• 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

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Manager

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station

Job Responsibilities:

• Provide exceptional service by preparing and serving drinks to customers, ensuring a positive and enjoyable experience
• Maintain a clean and organized bar area
• Engage with guests to understand their preferences
• Handle transactions, monitor inventory levels, and contribute to the overall ambiance of the bar
• Demonstrate in-depth knowledge of the beverage menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1-3 years of relevant experience
• Prior experience working in a preopening team would be advantageous
• Knowledge of mixing, garnishing, and serving drinks
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Address : Raffles Hotel Arcade
Working Day : Mon to Sun (2 off days)
Working Time: 44 hours/ week
Salary: $2500 - $3500

Responsibilities:

• Take and schedule reservations.
• Greet and coordinate the seating of guests Taking of orders Serving of Food and Beverages.
• Clearing dishes from table.
• Participate in monthly physical stock take of the Restaurant

Requirements:

• Minimum 2 years of relevant experience.
• Able to work in Split shift.
• Able to start work immediately or within short notice.

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

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

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful 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.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

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

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

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

• 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.

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

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 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

• Able to communicate in English and 1 other language

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

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful 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.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

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

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful 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.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

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

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

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

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful 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.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

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

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful 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.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

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

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

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

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays