Brief description of the Restaurant

New opening Sophisticated Semi fine dining.

You get to work at Sushi restaurant and Teppanyaki restaurant.

Job Descriptions

• Provides customer service
• Order taking, serve food & drinks
• Other duties such as housekeeping.

Job Requirements

• No experience needed; on-the-job training will be provided

Benefits

• Staff meal provided
• Retention Bonus* $500
• Annual Year End Performance Bonus
• Annual Increment / Promotion
• Monthly Sales Incentive*
• Monthly Staff Voucher
• Birthday Voucher
• Staff Referral Incentive up to $700
• *Other benefits: Annual leave, Medical, Dental, Insurances & etc.

Working hours

• 5 days a week, 44 hours a week

Hiring for Westgate outlet!

Permanent Part Time Supervisor for evening shift.

25- 30 working hours per week.

4-5 days ( Negotiable)

Shift begins between 4pm - 5pm, ends bwtween 9.30pm -10pm

Non Halal restaurant and cafe,must be able to handle pork and alcohol.

Standing environment

Good customer service and possess a positive attitude and behavior.

Main Resposibilities:

-Ensure smooth daily operations of outlet.

- Basic ordering, inventory and cost control

-Assist in training and development of staff/job knowledge and daily specials.

-Supervise operations in outlet and ensure compliance to company's SOP Address guest concerns, requests, or issues either individually or by enlisting the help from management.

- Beverage Making.

-Any other tasks as and when assigned by the Management.

A LOVING TRIBUTE, A TIMELESS DESTINATION

Odette is award-winning Chef-Owner Julien Royer’s first restaurant, located at the iconic National Gallery Singapore. Working with the world’s best boutique producers, Odette serves Modern French cuisine that is guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers around the world. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience, harking to a new age in fine dining.

As a Head Sommelier, you'll be in-charge of:

• Assist in developing a strong and continuously evolving wine program that is financially sustainable and excites patrons of the restaurant
• Assist in implementing strategies to maximize wine sales and cost efficiencies on both the restaurant and retail channels
• Execute best-in-class wine service, keeping in mind guests' personal tastes and price preference to generate individualized wine profiles for guests
• Advising guests on wine purchases, collection building and on wine-related lifestyle topics
• Assist in managing wine & beverage purchasing, inventory, maintenance and reporting
• Foster strong relationships with wine suppliers to obtain high quality products and pricing

We're looking for someone who is/has:

• Passionate about wines, sharing wine lifestyle with guests
• A self-starter who is enthusiastic, energetic, outgoing and personable
• A thirst for learning and an openness to new ideas and new perspectives
• Driven, hands-on and self-motivated
• Adaptable to constant changes and changing guest profiles and preferences

Requirements:

• Relevant experience in hospitality with a concentration in wine & beverage
• Certification in a hospitality-related field or expertise in wine & beverage (WSET and/or CSW) is advantageous
• Good knowledge of wines, wine characteristics and food and wine pairings
• Good knowledge in managing beverage inventory and purchasing
• Exceptional understanding of health, safety and sanitation regulations in a restaurant setting
• Experience in running a diverse wine portfolio, specifically in natural wines, will be an added bonus

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

-

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

• Be able to deploy at various sites.
• Be able to supervise a team of cleaners to carry out their work in accordance with the company’s procedures and practices.
• Ensure high standard of cleanliness and hygiene are maintained.
• Provide a comprehensive cleaning services including dusting, vacuuming, washing floors, glass panel cleaning, emptying bins, cleaning toilets, general cleaning etc.
• Inspection of work carried out by cleaners to ensure a high standard of work is undertaken and maintained.
• Report to superior immediately to ensure health and safety procedures are strictly adhered to all defects that require to repairs are carried out effectively.
• Communicate safe usage of cleaning products, equipments and machinery (i.e floor scrubbing machine, ride on sweeper, Carpet cleaning machine) to cleaners.
• Able to use microsoft office to prepare site document (E.g. Periodic schedule, letters, invoice and etc)
• Must have a degree and minimum 3 years of experience
• Be able to perform shift work
• Be able to work on Sundays and Public Holiday (Off during weekdays)

NOTE: Only shortlisted candidate will be notified. Thank you for your interest.

Responsibilities:

• Accountable for the standard of beverages, services provided, and drink product development.
• Responsible for the bar to be well-stocked with goods, glasses, and supplies needed.
• Proper maintenance for the bar and beverage service areas.
• Supply a high quality, and well-made drink offer.
• Ensuring prompt delivery of expertly crafted beverages to our visitors.
• Providing the employees with a daily briefing.
• Assisting in the development and modification of the drink menu.
• Overseeing the drink operation's opening and closing procedures.
• Regulating the preparation of ingredients and pre-batches.
• Maintain drink supply levels, and plan budgets.
• Monthly stock counts and stock holding value reporting.

Requirements:

• Diploma or Degree or relevant field
• At least 3-5 years of experience in the relevant field.
• Prior experience in F&B Industry

Interested candidates who wish to apply for the advertised position, please click 'APPLY' to send in your resume.

EA License No: 13C6305

Reg. No.: R1654399

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Job Description & Requirements

· Staff Management:

Hiring, training, and supervising restaurant staff, including servers, cooks, bartenders, and host/hostesses.
Scheduling shifts and managing labor costs.
Conducting performance reviews and providing feedback to employees.
Resolving employee conflicts and addressing personnel issues.

· Customer Service:

Ensuring a high level of customer satisfaction by monitoring service quality.
Handling customer complaints and resolving issues in a professional manner.
Training staff on excellent customer service practices.

· Financial Management:

Setting and monitoring budgets, including food and beverage costs, labor costs, and overhead expenses.
Tracking daily sales and expenses.
Managing inventory and ordering supplies to maintain appropriate stock levels.
Implementing cost-saving measures and strategies to increase profitability.

· Menu and Food Quality:

Collaborating with chefs or kitchen staff to create and update menus.
Ensuring food quality, presentation, and consistency.
Managing food safety and hygiene standards to comply with health regulations.

· Marketing and Promotion:

Developing and implementing marketing strategies to attract and retain customers.
Running promotional campaigns, special events, and discounts.
Maintaining the restaurant's online presence and engaging with customers through social media and review platforms.

· Operational Oversight:

Ensuring the restaurant is clean, organized, and well-maintained.
Managing reservations and table assignments.
Monitoring and optimizing the flow of guests to maximize table turnover.
Handling technology systems like point-of-sale (POS) systems and reservation software.

· Compliance and Regulations:

Adhering to all local, state, and federal regulations, including health and safety standards, alcohol laws, and labor laws.
Obtaining and renewing licenses and permits as required.

· Financial Reporting:

Preparing financial reports, including profit and loss statements, to assess the restaurant's financial performance.
Analyzing financial data and making recommendations for improvements.

· Vendor Relations:

Establishing and maintaining relationships with food and beverage suppliers.
Negotiating contracts and pricing with vendors to secure favorable terms.

· Team Leadership:

Providing leadership and direction to the restaurant team.
Setting performance goals and expectations.
Motivating and inspiring staff to excel in their roles.

· Security and Safety:

Ensuring the safety and security of both customers and employees.
Implementing security measures to prevent theft and ensure a safe dining environment.

· Long-Term Planning:

Developing and executing long-term strategies to improve the restaurant's profitability and sustainability.
Identifying opportunities for growth, expansion, or renovation.

· Able to work weekend and public holiday.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Brief description of the Restaurant

From Gula Melaka Coffee to Ayam Rendang, this is the perfect place to have a fusion of both Sweetness & Savoury taste that you may be craving from

Job Descriptions

• Introduces guests to the menu items and specials
• Takes table orders and send to kitchen for fulfilling.
• Anticipate guests needs to accommodate them and provide an exceptional guest experience.
• Ensure that restaurant spaces are always clean and tidy, well decorated and serene atmosphere is maintained.
• Ensure optimal distribution of tables
• Need to be dedicated team player, flexible and willing to help others at busy times as and when required.
• Cashiering and settlement for POS.
• Other duties as required.

Job Requirements

• No requirement

Benefits

• Medical

Working hours

• 50hrs per week including OT

Job Description & Requirements

• Manage day to day operation and report to manager
• Assist in maintaining the back stock room and check stock
• Develop solutions for customers by listening to their needs and recommending the appropriate products
• Greet customers as they enter the store and help them to find the proper team member to assist them
• Use the company’s POS system to cash customers out or administer returns
• Collaborate with other team members to keep the sales floor area clean and organised at all times
• Able to work long hours, weekend and public holiday

1. He has to prepare local and Asian food.

2. He has to be ensure that all dishes are cooked well and presented in aesthetically pleasing way.

3. He has to be experts at ensuring food quality and maintaining kitchen standard.

4. He has to oversees food preparation.

5. He has to work with other kitchen staff to ensure that kitchen run effectively.

6. He has to monitor equipment quality and order new equipment as neded.

Job Info:

• Working Days: Monday - Friday
• Working Hours: 7:50am - 4:55pm
• Location: West (Transport Provided)
• Salary: Basic up to $3,500 + AWS + VB

Job Description:

• Supervise and streamline day-to-day warehouse activities.
• Lead import/export logistics operations to maintain an efficient flow of goods.
• Examine and present reports on logistics expenditures and forwarder services to enhance transportation efficiency.
• Assist in the annual selection of forwarders and contribute to the creation of budget and forecast data.
• Offer operational assistance, training, and direction to team members.
• Champion ongoing improvement initiatives.
• Guarantee adherence to various corporate policies and regulatory requirements.

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

Lee Wai Yin Eunice | EA Personnel No.: R23116005

Operations Supervisor Responsibilities:

We need sincere, hardworking, honest and dedicating worker.

Simply follow the rules and regulations as per instructions given.

Willing to work long hour, week ends and public holiday.

Able to work rotat shift

Planning and execute day to day sales and operating works.

Despatching invoice And tracking payment

Cheque payment collection and banking promptly

Overseeing inventory needs and undertaking office management and administration.

Motivating and supervising employees.

Evaluating the performance of your assigned employees, delivering positive and/or negative feedback, and addressing any shortcomings.

Evaluating and reporting on department metrics to upper management.

Improving the work environment and operations of your department and the organization as a whole.

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 to 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

Job Highlights

• Career Development
• Positive Working Envionment
• Good Benefits

Job Description

>> This position open to Singapore Citizen / Resident ONLY

>> No quota for applicant who needs work pass.

• Industry : A staff club of an established Corporate, comprising of a fully-equipped gym, function rooms, lounge and in-house sports and leisure facilities
• Basic Salary : Up to $3500 ( depend on experience)
• Applicant must able and willing to work on 2 rotating shifts as well as on weekends and public holidays
• 6-day work week, 2 rotating shifts (Morning shift staggered between 7.30am and 7.00pm; Afternoon shift staggered between 12.00pm and 11.00pm)
• Work Location : Behind Pasir Panjang MRT
• Benefits -

1. Annual wage supplement and performance bonus
2. Uniform shirt provided
3. Annual and sick leave
4. Dental and medical benefit

Responsibilities:

Supervise the general operations and responsible for smooth operations of the club

Supervise the general maintenance and housekeeping of the club

Liaise with supporting personnel on maintenance and repair works

Handle and oversee arrangements and setups for facility bookings and events

Ensure quality customer service is maintained

Ensure that all policies and procedures are enforced and maintain proper compliance at all times

Perform all supervisory responsibilities as directed by Club Manager

Perform other duties as assigned

Job Requirement

Diploma from a recognised institution or GCE “O” or “A” Level with relevant experience

Supervisory experience is preferred

Able to work 2 rotating shifts and on weekends and public holidays

Conversant with IT applications, MS Word, MS Excel etc

Pleasant personality with good communication skills, both written and oral

Good interpersonal skills including courtesy, professionalism and cooperative attitude

Team player with the ability to work in a fast-paced environment

Please APPLY NOW with detail updated resume in Microsoft Word Format (.doc) and must include the following information :

• Personal Particulars (with short residence address)
• Education
• Work experiences( period of employment & job duty) in point forms
• Reasons for leaving each employment
• Last drawn salary in each employment
• Expected salary
• Earliest work commencement date / Notice period

(We regret that only shortlisted candidates will be notified)

EA Personnel No. R1102556

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

Job Description & Requirements

Responsibilities

• Responsible for supervising the corresponding construction subcontractors and the preparation of required information for an effective system of supervision control.
• Monitor and verify that the work execution and implementation are as per approved procedures, approved specifications and approved drawings.
• Elevation, orientation, levelness and alignment of Piping at site as per approved drawings.
• Follow up with sub-contractor to achieve the schedule target.
• Attending daily progress review meeting.
• Documents control, maintaining day to day activity records.
• Assisting in daily work planning.
• Hydrostating testing of Piping loops.
• Liaise with Client’s Engineer for final inspection and approval of installed Piping, Valve, supports.

Requirements

• Minimum diploma in Engineering or other relevant technical as well as a minimum of 5 years of relevant work experience
• Must be physically capable to conduct field inspections and participate in project walk downs which require the following activities: extensive walking in and around a construction site, climbing ladders, climbing scaffolding, walking on elevated platforms, walking on uneven surfaces, climbing in very small and/or confined spaces
• Knowledge of EPC and EPCM construction programs, technologies, means and methods.
• Knowledge of supervisory functions relating to construction field activities.
• Field Experience is a MUST.

Duration

• 60 hours per week
• 1 year contract, renewable

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Review electrical engineering drawings and refer issues requiring changes.

Assign job tasks and work as per electrical project schedules.

Review all electrical drawings with Leadmen performing on assigned jobs to them.

Stimulate fabrication standards to ensure quality work attained from assigned staff.

Recruit, guide, train, monitor and terminate assigned employees as required.

Recommend effective solutions specified particular weight related to employment status of employees.

Schedule, assign, plan and supervise electrical shop personnel performance on different electrical projects.

Plan and prepare work and equipment usage schedule

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Verify that prepared food meets requirements

• Adhere to safety procedures

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

Review electrical engineering drawings and refer issues requiring changes.

Assign job tasks and work as per electrical project schedules.

Review all electrical drawings with Leadmen performing on assigned jobs to them.

Stimulate fabrication standards to ensure quality work attained from assigned staff.

Recruit, guide, train, monitor and terminate assigned employees as required.

Recommend effective solutions specified particular weight related to employment status of employees.

Schedule, assign, plan and supervise electrical shop personnel performance on different electrical projects.

Plan and prepare work and equipment usage schedule

Review electrical engineering drawings and refer issues requiring changes.

Assign job tasks and work as per electrical project schedules.

Review all electrical drawings with Leadmen performing on assigned jobs to them.

Stimulate fabrication standards to ensure quality work attained from assigned staff.

Recruit, guide, train, monitor and terminate assigned employees as required.

Recommend effective solutions specified particular weight related to employment status of employees.

Schedule, assign, plan and supervise electrical shop personnel performance on different electrical projects.

Plan and prepare work and equipment usage schedule

Roles & Responsibilities:

1. Lead and direct high-pressure construction projects, ensuring uncompromising quality and meeting stringent deadlines.

2. Adapt to sun exposure or hazardous environments.

3. Need to be hands-on and not mind getting hands dirty.

4. Must be able to work day or night shifts if required.

5. Must be able to work weekends or public holidays if needed.

6. Collaborate seamlessly with stakeholders, architects, and vendors to overcome complex challenges.

7. Present detailed reports, providing effective solutions for critical issues promptly.

8. Exhibit unwavering flexibility, working extended hours, weekends, and frequently traveling between sites.

9. Perform any other ad-hoc duties assigned.

Requirements:

1. 15 years of hands-on experience in construction, with at least 12 years in a high-pressure leadership role.

2. Must have deep knowledge in Air-Conditioning and Mechanical Ventilation (ACMV) Works as well.

3. Must have a Singapore Class 3 driving license and Forklift Driver license.

4. Must have completed BCSS (Building Construction Safety Supervisor) Course, Lifting Supervisor Safety Course, and Signalman and Rigger Course.

5. Must have completed Shielded Metal Arc Welding course and Work at Height Course.

6. Expert knowledge of cutting-edge construction equipment, safety protocols, and industry best practices.

7. Proven ability to thrive under extreme pressure and maintain composure in challenging situations.

8. Excellent communication and conflict resolution skills for effective team management.

9. Knowledge in the fields of Construction, Electrical, Plumbing & ACMV works, coupled with exceptional problem-solving capabilities.

10. Physical stamina to perform demanding on-site duties.

11. Must be able to travel to sites using public transport if company transport is not provided.

12. Willingness to travel extensively and work in varied environmental conditions.

Brief description of the Restaurant

Two MICHELIN-starred Japanese restaurant, Shoukouwa, is looking for committed & experienced individuals to join our team.

Job Descriptions

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

Brief description of the Restaurant

Two MICHELIN-starred Shoukouwa restaurant is looking to hire a Chef de Partie for the restaurant, supporting the Japanese Head Chef and Sous Chef.

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Job Descriptions

# Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
• Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

• Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
• Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
• Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
• Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

• Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
• Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

• Develop and manage budgets, track expenses, and ensure financial targets are met.
• Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
• Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

• Develop and implement promotions, events, and marketing strategies to attract and retain customers.
• Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

• 1 year of experience in simillar position
• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Excellent communication skills.
• Proficiency in restaurant management software and point-of-sale systems.
• Solid understanding of financial management, including budgeting and cost control.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Working hours

• 5.5 days, 11am ~1/2am