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.

Job Description & Requirement

. Profit Incentives after confirmation.

· As a Full-Time Service Crew member, you will be the face of our establishment, providing exceptional service to our customers. Your responsibilities will include:

· Greeting customers, taking orders, and providing menu recommendations.

· Serving food and beverages promptly and accurately, ensuring customer satisfaction.

· Maintaining a clean and organized dining area, ensuring a pleasant ambiance for our guests.

· Handling customer inquiries, concerns, and feedback with professionalism and efficiency.

· Collaborating with the kitchen team to ensure seamless communication and smooth operations.

· Assisting in cashiering duties and accurately handling payments.

Requirements:

· Previous experience in a similar role is preferred but not required.

· Having prior experience in a steamboat restaurant would be advantageous.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

· Health insurance and other benefits package options.

whatsapp-80586396

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Proficiency in spoken Mandarin is preferred to communicate with Mandarin-speaking customers

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Proficiency in spoken Mandarin is preferred to communicate with Mandarin-speaking customers

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Proficiency in spoken Mandarin is preferred to communicate with Mandarin-speaking customers

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

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

· 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.

Service Crew for Lucha Loco, up to $2,500/month + Incentives ($300 month)

Do you love People and Tacos? Then Lucha Loco is the place for you!

As a service team member at Lucha Loco, you will live and breathe our values, working with us to ensure that every guest receives an outstanding LOCO experience. You will be part of an amazing team, will do the right thing when no one is watching and never be afraid to help your team. Everything you do, you will do it with pride.

Experience is not essential, but a positive attitude is needed if you want to join the Loco family and bring the Mexican spirit of eating and sharing to our guests.

Who are we?

The Super Loco Group operates four Mexican restaurants in Singapore, serving up fresh, creative interpretations of classic Mexican food in a fun and festive environment. One of our aims is to provide a work environment for our teams to be as enjoyable as it is for our guests, creating a culture of fun and inclusivity, inspiring each other and giving opportunities for promotion and career progression.

What you will get?

· Sales Incentive earned from date of joining

· Fixed monthly Incentives of $300

· Sales Incentive up to $250

· 12 days Annual Leave

· AIA Medical Insurance

· 44 hours, 2 days off, 5-day work week

· Birthday Leave

· Daily Staff Meal

· Late Night Transport

· Staff referral program up to $1000

· A positive work environment

· A company who is passionate about sustainability

· Reward and recognition (we love celebrating everything!)

· The opportunity to develop and grow with the brand and progress at your own pace

What’s next?

1. We will contact you to arrange a quick chat over the phone.

2. Meet the team ask as many questions as you wish.

3. Once we’ve WOW’ed each other, you’re in!

Working Hours: 5 Days Per Week (Inclusive of weekends n PH)

Location: Tampines One

Salary: $4000 - $5000

Job Descriptions

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

Requirement

• At least 3-5 years of experience in managing a restaurant, preferably familiar with hotpot restaurant operations
• Strong knowledge in wine and sake
• Excellent interpersonal and communication skills
• Able to thrive in a fast-paced environment and work efficiently under pressure
• Comfortable with handling non-halal food/drinks.

• Assist the outlet manger in operational duties
• Ensure upkeep of outlet before and after operations
• Attend to customer, taking order, serving food and drinks
• Assist in daily cashiering duties
• Ensure sufficient inventory stock for items use for floor service
• Liaise with finance dept. for submission of daily sales report
• Ensure all POS system stationery and bar is sufficiently stock up
• 
  
• No experience in F&B welcome to apply
• On the Job Training provided
• Meticulous with POS System
• Willing to learn attitude and multi tasking
• Must be able to communicate in English
• 
  
• 5 days work week
• 10 Days Annual Leaves
• Medical and Dental Benefits
• Able to work independantly without much supervision
• Location : Hillview, Duxton, Bedok

Job Summary

The role of the Restaurant Manager is to ensure outlet operations are professionally conducted, operational efficiency, top customer services and ensure profitability of the outlet.

Main Duties & Responsibilities

The role of the Restaurant Manager is to ensure successes of all operational matters by providing operational leadership and guidance as the Restaurant Manager and service personnel with the aim of achieving remarkable customer satisfaction, service deliveries, product consistency and adherence to all restaurants and operating standards.

The position acts as a key role, ensuring an authentic Brotzeit experience that offers guests a deviation from the ordinary. The role is based in the field (hands-on approach) and works directly with the Senior Leadership. Ensuring transparent internal and external communication, satisfaction, productivity, maximisation of financial performance, resources, and effective controls.

Likewise work in collaboration with HR, Training and Development, Marketing, Group Executive Chef and other interdepartmental parties ensuring promotions, concepts, product availability and disseminated.

Build a strong rapport and professional relationship with our Stammtisch Members, in particular our top tier Gold Members and ensure our Teams recognise them and always deliver memorable experiences.

1. Human Resources Assistance

• Recruit & select staff that meet set expectations and are suited to work in a customer-oriented environment, as well as embracing teamwork and positivity.
• Create a good working environment and develop subordinates by identifying areas of training needs and actions to support it.
• Orientate and train employees and ensure that everyone has a complete understanding of the company’s F&B menus, service standards and policies by using the operations training manual.
• Manage an efficient team of kitchen and service staff by taking an active interest in their welfare and development. Include the Chef and Training & Development Manager.

2. Operational Assistance

• Ensure daily opening and closing duties in the outlet are properly executed.
• Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.
• Maintain high level of customer service by embracing the 8-Steps of Excellence as per QSC standards and uphold compliances.
• Ensure overall restaurant image is maintained and the brand is well represented. Report faulty equipment, signages and provide suggestions/quotations for speedy repair.
• Conduct and document daily roadcalls and training via the DER report. Work closely with HR and the Training and Development Manager for staffing and upskilling
• Communicate daily and act as liaison between operations staff and management.
• Ensure that POS system is operational and accurate at all times.
• Provide co-ordination and services for both kitchen and service.
• Report on time, in proper uniform and grooming. Likewise ensure your team members are correct dressed and groomed.
• Provide suggestion or develop new SOPs to improve on operation and service sequences.
• Execute any other duties as requested by immediate superiors.

3. Financial Assistance

• Achieve Business KPIs set by management.
• Achieve daily and monthly sales target and report sales and cost of labour of the outlet via StaffAny and duty roster.
• Ensure that the outlet budget is strictly adhered to and that all costs are controlled including Shop Expense, Cost of Goods & Cost of Labour.
• Produce an accurate monthly stock take, control, and report wastages, and any other form of loss, breakages or complimentary offers.
• Managing daily sales transactions, cash float and deposits.
• Monitor handling of dining vouchers, discount, cash, petty cash, and tips in the outlet is adhere to company’s cash handling policy and guidelines.
• Manage overall manpower planning, including planning daily duty roster to ensure optimum use of manpower in the outlet.
• Verify OT, OIL and Casual Labour hours monthly. Ensure leave calendar planning for all FOH personnel.

4. Administration Assistance

• Ensure that all the supplies and stocks in the outlet are sufficient for the day-to-day operations. Ensure per-stock is aligned with business needs.
• Monitor proper ordering, receiving, storage procedures are being followed.
• Maintain an attractive and orderly appearance in the outlet.

5. Promotion Assistance

• Motivate, guide, and train the staff in upselling food and beverage items. As well as product knowledge.
• Attend to guest requests and attend to guest complaints as required.
• Ensure that all staff are properly informed on promotions, 86 and information related to best customer services.

Skills

• Possess effective management skills.
• Good command of spoken English.
• Any additional language (eg. German) is an added advantage.
• PC literate with knowledge in MS Office.

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

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

✨ Elevate Dining Experiences – Guest Experience ✨

Step into a riverside retreat where European elegance blends with serene charm. Our restaurant isn’t just about fine dining—it’s where milestones are celebrated, laughter echoes, and love stories unfold. With an exceptional menu and handcrafted cocktails, we’re on the hunt for passionate individuals to craft unforgettable guest experiences.

What Awaits You?

*Responsibikities*

• 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

• 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

• 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

• 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

• 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 practices

• 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.

*Requirements*

• Must have semi fine or fine dining Japanese restaurant experience.

· 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.

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleanliness and hygiene of the kitchen.

Restaurant Management

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

People Management

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

Administration and Reporting

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

The Assistant Restaurant Manager is someone who is passionate about food and customer service. They are a problem solver with strong work ethic and leadership skills. The Assistant Restaurant Manager understands that customer satisfaction always takes priority but efficient restaurant operations make it possible. They are an experienced leader with a goal to move up in the management field.

Responsibilities

· Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.

· Effectively manage the restaurant in the absence of the Restaurant Manager.

· Manage operations with passion, integrity, and knowledge while promoting the culture and values of the company.

· Implement new company policies and procedures by developing plans and instructing staff.

· Provide direction to shift leaders, and staff to achieve restaurant goals.

· Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement.

· Provide coaching and feedback to managers and staff and assess performance on and ongoing basis.

· Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations

· Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.

· Consistently monitor product and labor costs to remain within goals.

· Solicit guest feedback to understand the needs and wants of customers.

· Train and coach staff on guest services principles and practices.

· Follow the restaurant policies and procedures, including those for cash handing and safety/security.

· Monitor and maintain the Micros POS System.

· Assist in new menu implementation.

· Develop and implement creative solutions to areas of improvement.

· Assist in conducting staff and daily pre-shift meetings.

· Assist in any areas of the restaurant when staffing constraints require.

· Identify employee weaknesses and retrain as necessary.

· Complete the season to the specifications outlined in your Employment Contract.

Minimum Qualifications

· Previous Experience: Prior Restaurant and Management Experience.

· Able to use touch-sensitive POS System.

· Able to lift minimum of 10 lbs.

· Able to work in a high-temperature kitchen for an extended period of time.

· Completed training in all areas of restaurant.

· Must be able to take direction and delegate responsibilities.

· Able to work in a fast paced environment.

· Able to work nights, weekends, and holidays.

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As an Assistant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

Job Descriptions

• Handle a wide range of raw fish and other ingredient

• Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods

• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage

• Ensure food portions and food presentation meet company standards

• Ensure ingredients and final products are fresh.

• Monitoring supplies and re-ordering stock as needed

• Packing and labelling of sashimi

• Maintain a clean and safe work area, including handling utensils, equipment and dishes

• Handle and store ingredients and food at the correct temperature in order to avoid spoilage

• Maintain food safety and sanitation standards

• Monitor and train subordinate to obtain good quality skills and performance

• Welcome and bids farewell to customers as part of an open concept restaurant environment

• Ad-hoc assigned by Chef

Job Requirements

• 1 year cook experience
• Willing to learn and can-do attitude

Benefits

• Company is well-established in Singapore for long time
• Good Career Progression

Working Hours

• 44 hours a week+ OT

Job Responsibilities:

• Oversee and manage the designated outlets and its operational and manpower planning

• Involving team members recruitment and hiring

• Involved in employees' disciplinary issues and outlet manpower needs

• Develop, motivate and retain subordinates, especially the high performers, to help them achieve and excel in the required quality and productivity target set

• Ensure all operation’s standard operating procedure (SOP) are in compliance with the company

• Ensure the outlets are in line with strict hygiene, health, cleanliness and workplace safety guidelines

• Handling or dealing with customer feedback, complaint

• Well versed in menu and operations, train and lead the team to achieve higher performance

• Perform other ad-hoc duties or projects assign as required or requested.

• Able to work with long working hour, weekend and public holiday

• 6 days working/ week and able to work with rotating shift

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).

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