About the Restaurant

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

This position will report to the Restaurant Manager

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

Job Responsibilities:

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

Job Requirements:

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

We are a family-run business seeking the ideal candidate to oversee our operations. We offer a welcoming and supportive work environment, with many of our team members having been with us for years. We also offer bonus for exceeding revenue targets.

Operational Management:

• Oversee daily restaurant operations, including opening and closing procedures, inventory management, and vendor relations.
• Ensure compliance with health, safety, and sanitation standards.
• Monitor and maintain equipment, facilities, and overall cleanliness
• Ensure that supply of ingredients are always of quality
• Be responsible for the management of the delivery platforms, and keep the menu updated

Customer Experience:

• Maintain high standards of customer service, addressing complaints and resolving issues promptly.
• Work with team to create a welcoming and enjoyable dining experience
• Implement initiatives to enhance guest satisfaction and loyalty.

Food Prep and Food Service

• Support food prep requirements
• Serve customers and clear tables
• Be able to coordinate large delivery orders

Financial Oversight:

• Manage budgets, control costs, and maximize profitability.
• Analyze monthly PnL reports, including sales and labor costs, to identify opportunities for improvement.
• Work with the management to develop strategies for increasing revenue and reducing expenses.

Marketing and Promotion:

• Support promotional campaigns and events to drive traffic and revenue.
• Collaborate on social media and marketing strategies to enhance the restaurant's presence.

japanese restaurant in orchard has positions for " Restaurant service exe " . candidate needs to have at least 1 yr Table service experience . candidate with knowledge of wine and sake will be pay pay for a higher salary. 5 days work week including weekend. partime staff are wellcome to apply if can commit more than 20 hours per weeks.

We are recruiting a restautrant cook with 5 years experience in the preparation of Korean food for a restaurant in Katong area.

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned.
• Help lead and inspire our kitchen staff with the restaurant manager.
• Wow our guests with amazing dishes.
• High school diploma or equivalent preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• 6 days work week including weekends and public holiday

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.

We are seeking an experienced and results-driven General Manager (Restaurant) to oversee the operations of our restaurant. The ideal candidate will have a passion for the food service industry, strong leadership abilities, and a proven track record of driving profitability while ensuring high standards of service, quality, and customer satisfaction. As a General Manager, you will be responsible for all aspects of restaurant management, including staff leadership, operations, financial performance, and customer relations.

We are seeking an experienced and results-driven General Manager (Restaurant) to oversee the operations of our restaurant. The ideal candidate will have a passion for the food service industry, strong leadership abilities, and a proven track record of driving profitability while ensuring high standards of service, quality, and customer satisfaction. As a General Manager, you will be responsible for all aspects of restaurant management, including staff leadership, operations, financial performance, and customer relations.

Key Responsibilities

Operational Management:

• Oversee daily operations of the restaurant to ensure a seamless experience for customers.
• Manage the execution of restaurant policies, procedures, and systems to maintain operational excellence.
• Coordinate with kitchen and service staff to ensure smooth workflow and high-quality service.
• Monitor inventory and supply levels, and collaborate with vendors to ensure timely deliveries.
• Ensure that all health, safety, and cleanliness standards are met, adhering to local and regulatory requirements.

Financial Management:

• Monitor and manage restaurant financials, including budgeting, forecasting, and reporting.
• Analyze sales, labor costs, and other operating expenses to improve profitability and reduce waste.
• Implement cost-control measures to improve margins and profitability.
• Prepare and manage the restaurant’s financial records, ensuring all transactions are recorded accurately.

Team Leadership & Development:

• Lead, train, and develop restaurant staff to provide outstanding service and ensure high levels of staff engagement and retention.
• Set clear performance expectations and conduct regular performance evaluations.
• Foster a positive work environment that encourages teamwork, communication, and professional growth.
• Handle employee relations, including resolving conflicts and providing solutions for employee concerns.

Customer Experience:

• Ensure an exceptional dining experience for all customers by maintaining high service standards.
• Address customer complaints and feedback promptly, ensuring resolution and customer satisfaction.
• Develop and implement strategies to enhance customer retention, loyalty, and positive word-of-mouth.
• Create promotional events and marketing initiatives to drive traffic to the restaurant.

Compliance & Safety:

• Ensure compliance with all local regulations, including food safety, health codes, and labor laws.
• Regularly conduct safety checks and audits to maintain a safe environment for customers and staff.

Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• 5+ years of experience in restaurant management, with at least 2 years in a senior management role.
• Proven track record of successfully managing restaurant operations and achieving business targets.
• Strong financial acumen, including experience managing budgets, costs, and financial reporting.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in computer applications, including:
• Microsoft Office Suite (Excel, Word, PowerPoint).
• Restaurant management software, POS (Point of Sale) systems, and inventory management tools.
• Familiarity with payroll and scheduling software is a plus.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude.
• Knowledge of food safety regulations and local health codes.
• Multilingual proficiency is a bonus.

Why Join Us?

• Be part of a dynamic and growing restaurant with a focus on quality and customer satisfaction.
• Lead a team in a collaborative and engaging work environment.
• Competitive salary and comprehensive benefits package, including [list benefits like medical insurance, performance bonuses, etc.].
• Opportunities for career growth and professional development within the organization.

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

About the Restaurant

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

This position will report to the Restaurant Manager

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

Job Responsibilities:

• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Report any issue or challenge to the Restaurant Manager/ Assistant Restaurant Manager for timely resolution
• Ensure all weekly inventory requisitions are accurately delivered and stored according to the standards
• Coordinate daily Front of the House and Back of the House restaurant operations
• Conduct daily roll-call with the service team to enhance operational efficiency, uphold cleanliness standards, ensure accurate food order taking, and deliver excellent customer service
• Ensure compliance with sanitation and safety regulations by conducting timely risk assessments
• Supervise team members, provide training and development plans to enhance their skills, service techniques and performance
• Provide guidance, and train new staff on restaurant operations
• Any other duties as assigned

Job Requirements:

• Preferable Degree or Certificate in Restaurant Management and Operations
• 2 years of relevant experience preferably in Fine Dining
• Possess strong knowledge in food (relevant cuisine) and beverage
• Demonstrate strong leadership, motivational, and interpersonal abilities
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

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

Leadership: Provide strong leadership and direction to the restaurant staff, fostering a positive and cohesive team environment.

Operations: Manage and supervise daily operations and events such as dining room management, inventory control, and equipment maintenance. Assume responsibility and collaborate closely with the kitchen team as required.

Financial Management: Develop and manage budgets, control costs, and maximize profitability while ensuring top-notch quality.

Customer Service: Ensure a high level of customer satisfaction through excellent service, addressing customer feedback, and resolving any issues promptly.

Menu and Marketing: Collaborate with our culinary team to create and update menus. Contribute to marketing strategies to attract and retain customers.

Recruitment:

Recruit individuals who not only have the right skills but also fit well with the team culture and values.

Ensure that new hires are integrated smoothly into the team.

Staff Training and Development: Coach, mentor, and provide ongoing training to enhance the skills and performance of our staff.

Vendor and Supplier Relations: Maintain strong relationships with suppliers to ensure the highest quality of ingredients and products at competitive prices.

Quality Control: Uphold our standards for food quality, presentation, and service.

Health and Safety: Ensure strict compliance with health and safety regulations, including food safety practices and staff training.

Problem-Solving: Handle unexpected issues and challenges that may arise within the restaurant.

*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.

✨ 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?

Inviting aspiring F&B candidates seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis Group is looking for a committed and talented F&B Executive with the following capabilities to join our growing team

• seeking experienced and passionate personnel to join us in our fine-dining flagship outlet and casual dining restaurant;
• at least 2 years relevant experience in Japanese cuisine
• meticulous and detailed in their presentation of food and service;
• well-groomed and comfortable working under stress and a demanding environment;
• comfortable working split shift and a 6 days work week, and
• preferably ready to start immediately or within a short notice period;
• Successful applicants can expect good career progression and competitive remunerations;

We offer

• 10 days Annual Leave entitlement
• Opportunity for overseas travel
• Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to [email protected]

Job Responsibilities:

• Assist in the implementation of the specific objectives and stratgies for the section to achieve and maintain high standards, quality and maximum profitability for the section
• Assist in the organizing, implementation and review of all Spices activities to keep the brand promise to its guests
• Assist in implementing the Hotel and Spices policies, procedures and standards as spelled out in the F&B Operations Manual and provide feedback for improvement
• Assist in controlling the purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems used by the section.
• Conduct training for subordinates to achieve Spice's set standards and to enable Hosts to keep brand promise
• Co-lead Spices to achieve (or exceed) set standards, monthly budget targets and keep the brand promise
• Promote revenue generation initiatives and managing all sectional expenses

Job Requirements:

• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership and managerial skills
• Good interpersonal skills
• Able to work independently and in a team

At RB Food Group, we believe that food is more than just sustenance — it’s an experience that brings people together. As a vibrant player in the food and beverage industry, our mission is to create exceptional culinary experiences that delight the senses and foster connections. With a team of passionate chefs and culinary experts, we craft dishes that celebrate flavor, creativity, and the joy of sharing meals with others.

With our extensive experience in the hospitality business, we are deeply committed to the people behind every dish and every experience. Our focus is on building a community of talented individuals who share our love for great food and exceptional service. Whether you're enjoying our curated menus or sipping on our crafted beverages, we aim to inspire moments of joy, connection, and culinary discovery with every bite and sip.

As the Restaurant Host, you will be the first point of contact for guests and plays a key role in providing an exceptional dining experience. Your responsibilities will include greeting and seating guests, managing reservations, and ensuring a welcoming and efficient atmosphere. The ideal candidate will have excellent communication skills, a positive attitude, and a passion for hospitality.

What will you do?

• Greet and welcome guests with a warm, friendly demeanor.
• Manage reservations and walk-in guest flow, ensuring smooth seating arrangements.
• Escort guests to their tables and provide them with menus.
• Maintain an organized, clean, and inviting front-of-house area.
• Answer to phone calls and emails to assist with inquiries, including reservations and wait times.
• Communicate guest needs and special requests to the restaurant staff.
• Ensure accuracy of menu and information to be communicated to the guests.
• Monitor and manage the waitlist, ensuring accurate wait times and a positive guest experience.
• Collaborate with servers, managers, and kitchen staff to ensure efficient service.
• Assist with other duties as needed to ensure the smooth operation of the restaurant.

Who we look for?

• Previous experience in a hospitality or customer service role preferred.
• Happy to go the extra mile to make someone's day.
• Positive attitude, with a passion for providing excellent customer service.
• Ability to remain calm and professional in a fast-paced environment.
• Takes initiative and ownership of your responsibility.
• Experience with reservation systems is a plus.

What will you get?

• 5-Days Work Week
• Staff Meals and Late Night Transport
• Medical and Healthcare benefits
• Opportunity to develop and grow with the brand
• Work Location - Central/South

We value your growth as much as ours. Join us in this journey and unlock a new milestone in your F&B career.

Successful applicants will be contacted for an in-person interview.

• Maintain cleanliness, upkeep, organization, and maintenance of the restaurant space
• Communicate standard operation procedures to staff to assure quality and consistency of service
• Know menu, menu prices, and composition of food and beverage menu items; be familiar with all daily specials with proper plating procedures and restaurant promotions

Good Knowledge of multi cuisine and good communication skills in particular for this position

· Must be able to work weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

. Must be able to work under stress and be adaptable

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

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Assist guests with table reservations.
• Assist guests while seating.
• Ensure guests are serviced within the specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding the menu and assist with menu selections.
• Able to anticipate any unexpected guest need and react promptly and tactfully.
• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to the type of event and service standards.
• Record transactions/orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverage.
• Responsible for clearing, collecting, and returning food and beverage items to the proper area.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guests and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that hotel brand standards and SOPs are consistently implemented.
• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Any other duties related to food and beverage service assigned by the manager.

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

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

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

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

• Direct and coordinate food and beverage operations to ensure customer satisfaction and profitability.
• Develop and implement policies and procedures to improve operational efficiency.
• Manage staff, including hiring, training, scheduling, and performance evaluation.
• Ensure compliance with health, safety, and sanitation regulations.
• Monitor inventory levels and order supplies as needed to meet demand.
• Collaborate with chefs and kitchen staff to plan and execute menus.
• Handle customer complaints and feedback promptly and effectively.
• Analyze financial data to identify areas for cost reduction and operational improvement.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or Computer Science.
• Proven experience as a Food and Beverage Executive or similar role in the hospitality industry.
• Strong leadership and team management skills.
• In-depth knowledge of food and beverage operations and service standards.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle pressure.
• Strong problem-solving and decision-making abilities.

Skills

• Leadership
• Customer service
• Staff management
• Inventory management
• Menu planning

· Must be able to work on weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests