JOB SUMMARY

He / She will be responsible for supervising, coaching and coordinating activities of the food servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager.

DUTIES AND RESPONSIBILITIES

1. Open and close shifts in accordance with the manager’s checklists.
2. Train, maintain, and enforce all Marriott service standards through the use of used records, menus, and appropriate training and reference materials.
3. Supervise and coach all associates in accordance with Marriott's training program.
4. To ensure enough staffing for the operation.
5. To ensure smooth operation in all areas.
6. To ensure proper cashiering and billing procedures are adhered to.
7. To help the assistant manager in generating all necessary micros reports for outlets.
8. To supervise closing checklist for bartenders.
9. To conduct opening inventory and closing inventory of wines.
10. To ensure accuracy of associates’ float money stored in the safe deposit box.
11. Check and oversee cashiers’ closing duties and ensure accuracy.
12. Ensure efficient scheduling and represent the outlets for all day-to-day operations.
13. Responsible for updating Leaves / PH / MC of all associates daily.
14. To conduct 15 minutes training for all associates on a daily basis.
15. Maintain all S.O.P. and L.S.O.P.
16. To conduct a proactive preventive maintenance inspection on a monthly basis.
17. Promote inter-departmental relations through candid communications channels.
18. To keep managers informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress, and pass any information regarding the operations to the manager at all times.
19. To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required, and to check on guest satisfaction on a regular basis.
20. To take charge of assignment planning and schedule associates for their meal breaks.
21. Check on the cleanliness of the restaurant area and side stations and do weekly inspections with the manager.
22. Understand and teach empowerment principles to ensure guests’ satisfaction.
23. To LEAD BY EXAMPLE and have a “hands-on” approach to motivate our associates to excel.
24. Maintain fair consistent counseling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.
25. Monitor hours, and staff overtime on a daily basis for restaurants as it relates to sales and profits.
26. Don’t expect, inspect.
27. Be an aggressive Team player and always “CAN DO ATTITUDE”
28. 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.
• To ensure and follow established procedures and compliance as per LSOP guidelines.

29. Any other duties may be assigned from time to time.

JOB REQUIREMENTS

• Minimum GCE 'O' levels and/or Diploma in Hotel Management.
• At least 2-3 years of relevant experience in a similar capacity.
• Good interpersonal and communication skills.
• Ability to work under pressure and in a fast-paced environment.
• Shortlisted candidates will be posted to either Crossroads Buffet or Crossroads Cafe outlet.

We regret that only shortlisted applicants will be notified.

Supporting manager with various tasks

operations

customer service

inventory management

address customers' complains

ordering stocks

set and keep performance standance

whatsapp: 85986715 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)

Roles & Responsibilities:

• Serving food and beverage with efficient service to customers.
• Suggest and recommend menu choice to customers.
• Greet each guest promptly and courteously with a good smile and body language.
• Assist to clear & set the tables immediately and reset the table.
• Any other duties as assigned by your superior.

Requirements:

• Minimum 3 years of F&B experience.
• Posses knowledge of Wines & Restaurant Operations.
• Can-do attitude, driven, passionate about work and a team player.
• Able to stand long hours and carry heavy plates/utensils.
• Able to multi-tasks and work under pressure; May require working long hours.
• Willingness to work in a fast-paced environment, weekends, eves, and public holidays.
• Must have completed 3 doses of the Vaccination.
• Must posses a valid Food Hygiene/Food Safety Certificate.

*LOCALS preferred*

Job Types: Full-time, Permanent, Part-time

Salary Full-time: $2500 - $3800 (5 days work including weekends)

Salary Part-Time: $10 - $13 per hour

Full time benefits:

• Uniform & Meals provided
• Leave entitlements
• Birthday Voucher
• Staff discounts
• Yearly Variable Bonuses

How to Apply:

Interested candidates, please submit your updated resume in MSWORD format by using Apply Now button or WhatsApp message to 8858 0900. (Strictly NO calls.)

**We regret to inform that only shortlisted candidates will be informed**

Our esteemed client, an established MNC, is searching for a Deputy Restaurant Manager/Restaurant Manager:

Job Responsibilities:

• Ensure compliance with operating standards, local regulations, and Ministry of Education (MOE) requirements, including enforcement of housekeeping and cleaning schedules.
• Oversee food and ice cream quality by monitoring preparation procedures and implementing corrective actions when necessary.
• Uphold high customer service standards through staff supervision and the implementation of in-house training and development programs.
• Manage inventory levels to support smooth business operations, ensuring proper receiving, checking, and storage processes are followed.
• Ensure accuracy in all financial transactions, including cash handling, bank-in procedures, and credit card payments.
• Enforce discipline and foster a positive work environment, maintaining high staff morale and promoting proper conduct.
• Plan staff rosters to meet operational needs while adhering to labor budget constraints.
• Ensure all equipment and restaurant fittings are well-maintained by enforcing scheduled maintenance programs and coordinating with contractors for servicing.
• Implement internal cost control procedures in alignment with the guidelines set by the Restaurant Manager.
• Lead recruitment, selection, and onboarding of service staff, and provide coaching and training to supervisors and team members to meet performance goals.
• Support the Restaurant Manager with administrative tasks and other duties as assigned by the Duty Manager.

Job Requirements:

• At least 2 years in a supervisory or management role in a restaurant or similar setting.
• Strong leadership skills to manage and motivate staff.
• Excellent communication and problem-solving skills to ensure customer satisfaction.
• Ability to manage daily operations, staff schedules, and inventory.
• Works well with others and fosters a positive team environment.
• Willing to work various shifts, including weekends and holidays.

Additional Information:

• Salary: Up to SGD 4,200 + VB (1 - 2 Months)
• Working Location: Islandwide

For interested parties, kindly click on "APPLY NOW" or send in your resume in MS Word format to

[email protected]

*We regret that only shortlisted candidates will be notified*

TSTAR Recruit Pte Ltd| EA Licence No:22C1039| Co.Reg.No.202207088Z| EA Registration No.: R1767370 (SIA KAI SING)

Job Responsibilities:

Restaurant Management:

--Includes menu planning, quality control, ensuring hygiene, and coordinating between departments (e.g., kitchen and dining area).
Staff Management:

--Includes hiring staff, task allocation, providing training, and handling HR issues.
Customer Service:

--Includes providing restaurant information, arranging reservations, handling customer complaints, and ensuring customer satisfaction.
Administrative Management:

--Includes administrative planning, financial reporting, performance reports, market research, and presenting new proposals.

Worker Requirements:

--experience required

Benefits:

--7 days annual leave, 14 days medical leave.

--Bonus for achieving sales targets, evaluated quarterly.

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

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

Manage day to day restaurant operation;

- Food preparation following food and personal hygienne

- Ingredients stock take and ordering

- Set achievable Sales targets

- Prepare and execute marketing activities

- Manage Customer service/complaints

- Ensure restaurant's compliance to SOP

- Manage restaurant’s profit and loss

Candidate shall

- Be willing to work night shifts

- Be willing to work on weekends

- Be willing to travel within Singapore

- Be excellent in communication and customer service skills

- Be a team player

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

Job Overview

We are seeking a highly motivated and experienced Restaurant Manager to oversee daily operations, ensure exceptional customer service, and drive business performance. The Restaurant Manager will be responsible for managing staff, ensuring compliance with health and safety regulations, and maintaining a positive environment for both customers and employees.

Key Responsibilities

1. Operational Management

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Maintain high standards of food quality, service, and cleanliness.
• Ensure compliance with health, safety, and hygiene standards.

2. Team Leadership

• Recruit, train, and supervise restaurant staff.
• Schedule and manage shifts to ensure adequate staffing during peak hours.
• Foster a positive and productive work environment through effective communication and motivation.

3. Customer Service

• Address customer feedback and complaints promptly and professionally.
• Monitor dining experiences to ensure customer satisfaction.
• Implement strategies to enhance the customer experience and build loyalty.

4. Financial Management

• Monitor budgets, control costs, and maximize revenue.
• Track and analyze key performance indicators (KPIs), including sales and profit margins.
• Manage inventory, placing orders to avoid shortages or overstocking.

5. Marketing and Promotions

• Develop and execute marketing strategies to attract new customers and retain existing ones.
• Plan and oversee special events or promotions.
• Collaborate with external partners for advertising and marketing initiatives.

Qualifications and Skills

Educational Background

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred but not mandatory).

Experience

• Proven experience as a Restaurant Manager, Assistant Manager, or similar role.
• Strong understanding of restaurant management software and financial principles.

job Description

• Assist and co-ordinate the restaurant manager in all aspects of the daily restaurant duties
• Oversee and manage all areas of the restaurant and assist the restaurant manager to make final decision matters of importance related to guest service.

· Managing and storing vendors’ contracts and invoices

• Controls costs by reviewing portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation.
• Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations.
• Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant, contacting local magazines with feature ideas, encouraging local businesses to hold social events at the restaurant.
• Plans menu by consulting with chefs, estimates food costs & profits, adjusts menu.
• Maintains ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoringfood presentation & service.

· Managing and storing vendors’ contracts and invoices

· Research new wholesale food suppliers and negotiate prices

• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and items.
• Ensure positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Investigate and resolve complaints concerning food quality and service.
• Develop employees by providing ongoing feedback, establishing performance, expectations by conducting performance reviews.

Job Requirements

Bachelor’s degree or equivalent in Hotel Management with 3 to 5 years of work experience.

• Prior experience in the North Indian and south Indian F&B industry preferred
• Advanced knowledge of the North Indian Cuisine
• Proven record in sales and business development management
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
• Previous experience in establishing and managing a team of business development executives
• Strong entrepreneurial and business acumen with the ability to get on with people at all levels and influence them
• Able to work under pressure and meet designated KPIs

Skills & Competencies

Business management, Communication, computational thinking, developing people, digital literacy, interpersonal skills, leadership, managing diversity problem solving, sense making, service orientation, teamwork

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

5 days work week 44 hours

As the Service Supervisor, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:

• Greet and coordinate the seating of guests.
• Recognize the regular guests and highlight to the Restaurant Manager about the particular Guests’ preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining regular Customers’ database and personalizing customer service.
• Ensure that the Service staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Perform miscellaneous job-related duties as assigned.

JOB DESCRIPTIONS:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook and prepare different varieties of North, South Indian Dishes and Bangladeshi dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 5 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all Bangladeshi dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

Restaurant Captain Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant's product. These individuals are responsible for delivering the guests' experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

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

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

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

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

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

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

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

Responsibilities:

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

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

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

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

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

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

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

Skills, Qualifications & Experience

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

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

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

Restaurant Captain Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

• DutiesProvide friendly, excellent and professional service to all guests.
• Responsible for handling food and beverage orders and serving guests.
• Assist fellow Team Members to perform preparation and setting up in the restaurants for service.
• Check that all amenities and utensils are properly stocked and inspected.
• Assist guests on their respective requests and deliver based on their ability.
• Possess knowledge to upsell, well-versed in all aspects of the menu.
• Support Restaurant Manager in achieving all goals and Key Performance Objectives.
  

Skills, Qualifications & Experience

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.
• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.
• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.
• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.
• Ability to read the different types of guests and dining clientele.
• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.
• Maintain the utmost cleanliness and hygiene standards in the restaurant.
• Hardworking, motivated, serious, team player and passionate about food, beverage and service
• Possess a well-groomed, clean and professional appearance
• Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

1. Manage and run the daily operations of the coffee bar, ensuring that sales targets and service standards are met.

2.Lead and motivate staff in achieving sales and customer satisfaction.

3.Manage operational costs and requisite stocks/items required by the restaurant.

4. Assess and improve resturant profitability.

Able to serve food to customer, collect payment , take care customer, clean the table

working days

monday to friday

saturday half

sunday off

no need skill / experience

* Prata Making and Cooking, Nool Pratha Bun Pratha.

* Naan making, Tandoori Roti, Tandoori Butter Roti, Carlick Naan.

* Cook Thosdai, Gee dosai, masala Dosai, Onion Dosai, Buttermasala Dosai.

* Cook South Indian Tiffins.

* Cook South Indian Lunch Meals.

* Cook South Indian Dinner Dishes.

* Cook North Indian Lunch Thali.

* Cook North Indian Dinner Dishes.

* Cook North and South Indian Snacks.

* Cook Hyderabad Briyani.

* Cook Malabar Briyani.

* Cook Chittinad Dum Briyani, Chicken Dum Briyani, Mutton Briyani.

Liberte HR is partnered with a top Singapore-based hospitality group to source for a Restaurant Manager for a new venue (fine-casual). As the Restaurant Manager for a fine casual restaurant in a multi-faceted hospitality venue, you'll be responsible for the day to day operations of the restaurant and drive the profitably of the restaurant.

Responsibilities:

• Oversee the restaurant's day-to-day operations to ensure excellent performance.
• Partner with the General Manager to establish clear business goals and objectives, tracking progress through defined OKRs (Objectives and Key Results).
• Lead your team to achieve both commercial and non-commercial targets.
• Set and uphold operational standards, ensuring consistency across the restaurant.
• Align your team with the restaurant's mission and values while maintaining quality, hygiene, and operational excellence.
• Ensure compliance with food safety regulations, licensing laws, and safety standards for both guests and employees.
• Develop tailored staff growth plans that align with the needs of the business.
• Implement effective training programs for venue staff.

Requirements:

• Diploma/Degree in Food and Beverage/Hospitality Management
• Minimum of 4 years of relevant experience in a formal, or fine casual restaurant in a management capacity.
• Proven experience in managing/driving the profitability of the restaurant.
• Strong communications and leadership skills
• Penchant for people development and invested to build a team for the long term.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.
• Detailed knowledge of culinary trends.

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

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.

1. Overall in charge of the restaurant operation
2. coordinate with chef on products development
3. train and supervise staff development and well being
4. responsible for customer service
5. ensure safe and accurate cash management
6. take necessity action to ensure cleanliness of premises and hygiene practices of all staff