Saint Pierre, a contemporary two Michelin-starred French restaurant currently seeking dedicated and skilled individuals to become part of our team.
Scope:
As the Restaurant Manager, you are responsible to uphold the highest standards of quality in our menu offerings while inspiring our team to deliver exceptional customer service. Your duties will encompass maintaining the restaurant's financial health, ensuring operational efficiency, and upholding top-notch service levels.
You will oversee the dining area, engage with guests, and manage seating arrangements effectively. Additionally, you will recruit and train service team at restaurant level, establish work schedules, supervise service, and ensure compliance with health and safety regulations.
Responsibilities:
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Promptly resolved customer complaints, ensuring repeat business and positive reviews
- Regularly review product quality and research new vendors
- Improved labor cost management by scheduling staff effectively according to business needs
- Appraise staff performance and provide feedback to improve productivity
- Led and directed team members on effective methods, operations, and procedures
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Control operational costs and analyse reports and data for better business performance
- 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
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
- Liaise with appointed consultants, vendors and outsourced contractors; execute the deliverables and necessary follow-up for the successful completion of the tasks
- Any other duties, roles and responsibilities that may be assigned from time to time by the Directors.
Requirements:
- Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role at a MICHELIN-starred restaurant is preferred
- Minimum 02 years of experience as Restaurant Manager
- Familiarity with restaurant management software, like MICROS
- Experience in training outlet staff and developing their skills.
- Proficiency in maintaining reports, auditing, and managing food and labor costs.
- Capability to ensure stock control and rotation.
- Demonstrated ability to promote products and achieve outlet targets.
- Strong problem-solving and decision-making skills.
- Ability to create a friendly and efficient team atmosphere.
- Bachelor’s degree in Hospitality management or culinary skills, master’s degree is a plus.
Send your resume to [email protected]
