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

Overview:
Are you a confident speaker with a passion for music and entertaining audiences? As a Restaurant DJ Host at The Coastal Settlement, you’ll set the tone for an unforgettable dining experience by curating playlists, hosting live sessions, and engaging guests. This role is perfect for individuals with a flair for entertainment and a love for connecting with people.

Key Responsibilities:

• Music Curation: Create and play playlists that match the restaurant's vibe and enhance the dining atmosphere throughout the day.
• Live Hosting: Interact with guests on the microphone by making announcements, engaging in light banter, and introducing special promotions or events.
• Brand Alignment: Ensure the music and hosting style align with the restaurant’s brand identity and target audience.
• Sound Management: Operate and maintain sound equipment to deliver high-quality audio experiences.
• Guest Engagement: Add a personal touch by taking song requests or creating special shout-outs for guests celebrating occasions.

Qualifications:

• Experience in hosting, DJing, or public speaking is a plus, but enthusiasm and confidence are key.
• Comfortable engaging with a live audience and speaking on a microphone.
• A strong sense of music and an ability to curate playlists for diverse audiences.
• Outgoing personality with excellent communication and interpersonal skills.
• Willingness to work evenings, weekends, public holidays as required.
• (Optional) Basic knowledge of DJ equipment or sound systems – training can be provided.

What We Offer:

• A fun and energetic work environment where you can showcase your personality and skills.
• Opportunities to build your hosting, DJing, and event-planning experience.
• A chance to connect with a wide audience and create memorable guest experiences.

If you’re passionate about music, love being in the spotlight, and enjoy creating a lively atmosphere, this role is your stage to shine!

Candidates are responsible for the following duties:

• Overall responsible for the smooth operations of the restaurant and efficiently to achieve sales target and enforce on HDC standards
• Solicit customer feedback to understand the needs and wants of customers
• Consistently monitor product and labor costs to remain within budget
• Achieving sales targets and ensuring profitability of the outlet
• Conduct stock count and receiving for food & beverage, packaging and all other stocks
• Provide training and coaching to staff assess performance
• Involved in the various station works and the maintenance of the restaurant

Benefits

• 5-day work week
• Sign-up bonus up to $1,500*
• Annual Wage Supplement (AWS)
• Sales incentive
• Progressive annual leave
• Birthday leave
• Medical benefits
• Fast track career progression
• Training opportunities for career development
• Training provided

*Terms and conditions apply.

Requirements

• Minimum GCE N/O Level/ITE/Shatec/Diploma holders
• Preferably 2 years experience in F&B; Entry level/No experience are welcome to apply
• Able to perform shift work and work on weekends
• Only Singaporeans may apply

We regret to inform that only shortlisted candidates will be notified.

Thank you for applying.

Position Purpose

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

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

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

Responsibilities

Restaurant Operations

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

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

• Manage customer flow and seating arrangement

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

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

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

Restaurant Management & Planning

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

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

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

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

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

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

People Management

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

• Provide training to encourage role rotation amongst service staff

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

• Ensure workplace safety practicesPosition Purpose

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

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

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

- Co-ordinating daily restaurant management operations, take charge of Phone Reservation. (Included during break hours).

- Responsible for opening and closing procedure of the restaurant

- Maximize sales opportunity and control cost within the budget to meet business result.

- Delivering superior food and beverage service and maximizing customer satisfaction

- Responding efficiently and accurately to restaurant customer

enquiries and complaints, problem solving

- Meet and greet customers, organize table reservation and offer advice

about menu and liquor choices

- Overseeing stock levels

- Liaising with customers, employees, suppliers, sales representatives

etc

- Organize and supervise shifts, plan smooth operation of the

restaurant as well as manager the cash drawers and petty cash

- Handling administration and paperwork

- Making improvements to the managing and running of the business

and developing the restaurant

- Ensures that appropriate sanitation and safety standards are met

Singapore SFA requirement

- Formulating strategies, assessing and improving profitability of the

restaurant

- Recruitment, training and supervisory of staffs, diligent and be a team

player

- Any decision making must seek for company director approval

- Other ad-hoc duties as assigned

Job Description

• Schedule and coordinate meetings.

• Conduct employee performance reviews.

• Develop good customer relationships.

• Participate in recruitment and dismissal processes.

• Smooth out problems within the workplace.

• Address employee and customer concerns.

• Develop strategies for better workplace efficiency and goal achievement.

• Phone correspondence.

• Liaise between managers, customers and employees.

• Provide direction to staff.

• Troubleshoot POS system.

• Support ongoing learning and development of team members.

• Help create and foster a respectful and inclusive team environment.

Job Description

• Schedule and coordinate meetings.

• Conduct employee performance reviews.

• Develop good customer relationships.

• Participate in recruitment and dismissal processes.

• Smooth out problems within the workplace.

• Address employee and customer concerns.

• Develop strategies for better workplace efficiency and goal achievement.

• Phone correspondence.

• Liaise between managers, customers and employees.

• Provide direction to staff.

• Troubleshoot POS system.

• Support ongoing learning and development of team members.

• Help create and foster a respectful and inclusive team environment.

Job Responsibilities:

· Oversee and manage the restaurant operational and manpower planning

· Ensure execution of operating standards that optimize returns on assets and increases sales and improves profits

· Analyse and report weekly on stock control, sales and profits to ensure accurate and timely financial tracking

· Ensure that guest satisfaction is monitored and where appropriate, rectified throughout their experience

· To constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly

· To liaise with the Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation

· Perform other duties as assigned by Management

Job Requirements:

· Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

· At least 3 Year(s) of working experience in the related field is required for this position.

· Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

· Adequate knowledge of organizational effectiveness

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

About Us

We are currently seeking a talented and dedicated individual to join our team. If you have a passion for traditional Korean food and a desire to contribute to a high-end dining experience, we welcome your application.

Position Overview

The Service Crew General Manager and Supervisor will assist to oversee the front-of-house operations, ensuring impeccable service standards and a memorable dining experience for our guests.

Key Benefits

• Work-life Balance: Work just 5 days a week, allowing you to maintain a healthy work-life balance.

• Competitive Salary: A highly competitive salary package, commensurate with your experience and skills.

Responsibilities

• Assist to supervise the service crew, including scheduling shifts, assigning tasks, and managing performance.

• Train new hires and provide ongoing training to current staff.

• Maintain an impeccable level of customer service, addressing guest concerns promptly and professionally.

• Work closely with the kitchen staff to ensure seamless operation.

• Ensure compliance with all safety and sanitation guidelines.

• Maintain an up-to-date knowledge of the menu, including seasonal items and specials.

• Handle administrative tasks, such as inventory management, payroll, and reporting.

• Qualifications

• Previous experience in restaurant management or similar roles.

• Strong leadership and interpersonal skills.

• Excellent verbal and written communication skills.

• Ability to multitask and work in a high-stress, fast-paced environment.

• Strong organizational skills and attention to detail.

• A passion for the hospitality industry.

Qualifications

• Korean or Singaporean National

• Previous experience in restaurant management or similar roles.

• Strong leadership and interpersonal skills.

• Excellent verbal and written communication skills.

• Ability to multitask and work in a high-stress, fast-paced environment.

• Strong organizational skills and attention to detail.

• A passion for the hospitality industry.

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Job Description

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

Key Responsibilities

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

APPLY NOW!!!

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

Please apply through ANY of the following methods:

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

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

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

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

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

Job Description

1) Oversee and hands-on daily operation.

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

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

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

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

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

Requirements :

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

2) Above 2 years of F&B operations experience

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

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

5) Need to be hands-on to daily operations

JOB SUMMARY

To maximize sales and profitability for the department, ensuring the smooth running of daily operation. To build guests’ relationship and trust, conduct effective training for associates.

JOB DUTIES AND RESPONSIBILITIES

1. Work closely with Restaurant Manager and maintain the department profits through increased revenue and the minimizing costs.

2. Responsible for the outlet’s profit and loss statement with Restaurant Manager.

3. Responsible for department’s controllables in relation to revenue with Restaurant Manager.

4. Responsible for asset management of outlet and facilities.

5. To be aware of all Marriott Guests Incentive Programmes and the correct accounting procedures pertaining to them.

6. Responsible for all accounting and billing procedures in the outlet.

7. Conduct accurate business demands forecast on a weekly basis to ensure efficient staffing and food ordering in the absent of Restaurant Manager.

8. Plan time sheets, work schedules and complete the wage progress report on a weekly basis and critique discrepancies in the absent of Restaurant Manager.

9. Ensure efficient management and supervisory scheduling.

10. Represent the outlet in all day to day operational needs.

11. Enforce operating standards/use records and to change, update and improve on a regular basis.

12. Develop plans and actions on a quarterly basis for the restaurant and follow-up accordingly.

13. Develop departmental training plans for associates and supervisors on a quarterly basis in consultation with HR and follow-up accordingly.

14. Responsible and maintain safety and hygiene standards in the outlet at all times.

15. Responsible for the execution of all associate reviews and appraisals in a professional and timely manner.

16. Responsible for all aspects of associate management including hiring and termination in consultation with the Director of Restaurant/Director of Food and Beverage.

17. Train, supervise, coach and counsel associates when necessary.

· Train & Coach :

a. Marriott Brand Standard

b. LSOP

c. Service Standard

18. Always update and maintain all SOP’s and LSOP’s.

19. Conduct preventive maintenance inspection on a monthly basis.

20. Promote inter-departmental relations through open communication channels.

21. Practice “open door” policy in handling associates.

22. To be aware of the competitors in the market and complete a competition analysis on a quarterly basis.

23. Respond to guest enquiries or concerns within 24 hours via the most appropriate manner e.g. telephone, letter, etc.

24. Attend the following meetings together or in the absent of the Restaurant Manager:

a. Weekly Food & Beverage meeting

b. Fortnightly Leadership meeting

25. Conduct the following meetings together or in the absent of the Restaurant Manager:

a. Conduct Weekly Team Meeting

b. Conduct daily/weekly menu class

26. Use Total Quality Management as a way of improving standards and service for our guests and internal customers.

Lead by example, adopting a “hands on” approach in order to motivate our associates to excel.

27. Understand Marriott Core Values and always ensure the well-being of an associates.

28. Comply with any reasonable request by an Executive Committee Member.

29. Practise Marriott’s Principles of Hospitality at all times.

30. Don’t expect – inspect.

31. Be an optimistic team player and always have a “Can Do Attitude” or “Going the Extra Miles”

32. Cash/Bank Handling:

- Process all payment methods in accordance with Accounting procedures and policies.

- Follow property control audit standards and cash handling procedures (e.g., blind drops).

- Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.

- Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

- Transport bank to/from assigned workstation, following security procedures.

- Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.

33. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum O levels education
• At least 3 years of relevant experience in a Chinese restaurant with supervisory skills
• Great knowledge in handling Chinese menu and pricing
• Excellent communication & interpersonal skills
• Service oriented
• Able to start work within short notice period

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

&

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Job Description

• Providing excellent wait service to ensure satisfaction
• Taking customer orders and delivering food and beverages through making menu recommendations, answering questions and sharing additional information with restaurant customers.
• Greet and escort customers to their tables and share with customers the menu recommendations to them.
• Prepare tables by setting up linens, silverware and glasses .
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
• Communicate order details to the Kitchen Staff with serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Follow all relevant health department regulations

Benefits

• Competitive salary and benefits
• Opportunities for professional growth and development
• Employee discounts on food and beverages
• A supportive and creative work environment
• Staff meals provided for brunch and dinner
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance) + Good Career Progression

Job Description

• Ensures the efficient and profitable management of the restaurant
• Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant areas
• Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Manages the restaurant staff working schedules
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Requirements

1. Degree or advance diploma in Hotel & Restaurant management

2. Preferable with Hotel F&B or Chain stores management experience

3. Min 2 years’ experience as Restaurant General Manager

4. Experience and knowledge in Wine and Sake

5. Able to perform Shift work; including weekends and public holidays

6. Possess Fine Dining operation background

Grill By Cut is a popular grill restaurant. Join us as we plan for expansion.

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 1 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.

Full time Contract positions:

5 or 6 days week available

4pm - 10pm

or

10am - 4pm

Position Purpose

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

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

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

Responsibilities

Restaurant Operations

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

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

• Manage customer flow and seating arrangement

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

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

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

Restaurant Management & Planning

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

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

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

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

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

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

People Management

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

• Provide training to encourage role rotation amongst service staff

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

• Ensure workplace safety practicesPosition Purpose

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

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

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

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

• 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.

REQUIREMENTS

• At least 5 Year(s) of working experience in the related field is required for this position.
• For candidates without the relevant qualifications, must have experience in handling Indian Cuisine Culinary.
• Required Skill(s): Indian Cuisine Culinary
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to work in a team.
• Ability to multi-task.

• 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
• 
  
• 6 days work week
• 18 Days Annual Leaves
• Medical and Dental Benefits
• Able to work independantly without much supervision
• Location : Hillview, Duxton, Bedok

Responsibilities

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

Qualifications & Requirements

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

Brief description of the Restaurant

Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.

His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.

In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.

Job Descriptions

• Accurately measuring meal ingredients for the section.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic sauces and dressings as directed by the Chef.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items according to the restaurant's standard.

Job Requirements

• Basic knife skills
• Food hygiene certificate
• Knowledge of basic cookery methods
• Fresh graduates are welcome

Working hours

• 5.5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

Job Description

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

Key Responsibilities

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

APPLY NOW!!!

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

Please apply through ANY of the following methods:

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

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

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

Responsibilities

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

Qualifications & Requirements

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

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

service and hygiene standards.

KEY RESPONSIBILITIES

Sales management

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

- Analyse and evaluate sales trend and trading area.

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

Operations

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

its related functions.

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

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

- Evaluate and improve on operations and procedures.

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

- Maintain hygiene regulations and upkeeprestaurant cleanliness.

Staff management

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

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

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

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

Service

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

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

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