Management Executive - Japanese Fine Dining

Job summary

• Ensure the daily service operations are properly executed and performed
• Work with fellow team members to ensure a good and conducive working environment
• Assist manager in managing the day to day operations in the restaurant as appointed
• Responsible for creating a memorable dining experience for guests
• Assist the outlet managers in ensuring all restaurant supplies are well stocked and managed
• Train, counsel, guide and instruct junior personnel in the proper performance of their duties
• Familiar with all the job duties, responsibilities and roles of all junior service staff
• Fully understanding, and ensuring procedural compliance with company’s policies
• Demonstrate, introduce and adopt productivity initiatives as and where necessary

Job Description

Operational Administrative Duties

1. Work with AM/M in planning of roster, to promote productivity and minimize labour costs while maintaining best staffing balance.
2. Do monthly inventory of equipment, wines and perishables and report to AM/M of any issues and assist in resolving them.
3. Ensure stock par levels are at optimal levels and assist in the ordering for replenishment
4. Ensure restaurant inventory is well maintained and report to AM/M if any item needs to be replaced or replenished (e.g. low count of cutlery, bad quality serviettes from supplier)
5. Provide feedback and ideas to help further develop and improve the operational flow of the restaurant.
6. Monitor guest feedback (through in house channels or social media channels). Report to AM/M on any guest complaints or compliments and assist to resolve any guest issues raised.
7. Work with the Kitchen team to ensure best food quality and Grade A hygiene standards.
8. The individual must be focused on participating in operations during the key operating hours and must refrain from working on his/her laptop or doing any paperwork.
9. Assist AM/M for sourcing of items and raise comparative quotes for competitive pricing and quality.
10. Proper upkeep of the suppliers’ list with past quotations, invoices to refer for repeat ordering.

Operational Duties

1. Be well versed in the product knowledge, standard operating procedures of service and the upkeep of the restaurant.
2. Ensure overall restaurant cleanliness. To oversee and ensure weekly cleaning duties are done and followed.
3. Assign and delegate staff to their respective stations and ensure their stations are set up and organized according to required standards.
4. Assist AM/M in organising the reservations for the day, seating plan arrangement and assign staff to stations.
5. Supervise the service team on the standard operation procedures of service to ensure smooth operation flow during service.
6. Assist to conduct roll call with the service team for updates before meal periods. Roll call to include:

· Communicating on daily specials and items

· Service standards that needs to be achieved

· Information on assignment of roles/ sections

· Update of any promotions, feedback and internal memos

7. Handles the Mid Shift & Closing Shift of Sales Daily

8. Assist in the closing of the restaurant and secured storage of cash sales to be deposited

9. Have good rapport with guests to ensure they have a good service/food experience.

Training

1. Support AM/M with conducting of training with staff for

· Food knowledge

· Beverage / wine knowledge

· Methods of cooking

· Service standards

1. Guide and supervise the service team on the guest service and service flow.
2. Ensure all staff that handles food & beverage are basic hygiene certified.
3. Ensure all staff adhere to the highest standard of hygiene and keep to the uniform etiquette and guidelines.

Job Specifications

Qualifications:

• Minimum of ‘O’ Levels
• WSQ Basic Hygiene Certificate

Experience:

• 2 or more years in restaurant front of house operations or a similar capacity

Skills and Knowledge:

• Basic knowledge in the use of computer software: Word, Excel, Outlook
• Skilled in handling guest verbal complaints
• Good knowledge of Concept/Brand guest service standards
• Good knowledge of food ingredients used
• General knowledge of food handling, food preparation and cooking procedures
• Good knowledge of food hygiene regulations and company quality standards

Personal Qualities:

• Passion to serve
• Able to work at a fast pace under pressure
• Creative in dealing with situations
• Positive attitude and responsible
• Good attention to detail
• Able to work in a team
• Good standard of personal hygiene