About us: Marguerite is awarded by Michelin with one star.Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.
The Roles: A Restaurant Manager is responsible for overseeing the daily operations of a restaurant. The duties include hiring and training restaurant staff to follow company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff. You would have the opportunity to work with Chef Michael and Chef Herman from Marguerite Fine Dining Restaurant.
Job Description
- Oversee restaurant operations and ensure a smooth flow
- Coordinate Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage the restaurant’s good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g. discounts and social media ads)
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
Job Requirement
- Diploma / Advance / Degree in Food & Beverage/ Hotel Management or equivalent.
- At least 5 years of relevant experience as Fine Dining Restaurant Manager.
- 3 years of customer service experience as a manager to handle all level of customers in restaurant.
- Knowledge of restaurant operations management. and strong leadership skills to handle a team of Front of House staffs.
- Excellent Communication Skill and Problem-solving ability
- Acute financial management skills
Benefits
- Basic Salary depend on your overall qualification and relevant experience
- Staff meals will be provided and Staff Discounts entitlement
- Comprehensive Medical & Dental Insurance Coverage
- 5 days work week (Work-Life Balance ) + Good Career Progression
