Key Responsibilities
- Responsible for creating and upholding a culture of service and operational excellence, through effective systems, training and a great work environment in a restaurant
- Manage day-to-day operations in the restaurant as appointed
- Create and improve standard operating procedures for service and product preparation offered is uphold
- Generate monthly reports covering HR, inventory, sales, staff and customer feedback
- Improve and maintain a training program for all new staff / ongoing mentorship and training for existing staff
- Ensure Workplace safety and hygiene standards are adhered to regulatory guideline
- Full understanding, and ensuring procedural compliance with the company’s policies
Operational Administrative Duties
- Supports the Food & Beverage inventory / stock management and assists in resolving issues.
- Monitors stock ordering by venue management and helps maintain par levels.
- Monitors and oversees the weekly roster for management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance.
- Lead and conduct daily pre-shift roll call with team members to update on daily specials, guests preferences / feedback, internal memos, company / marketing update, station plan, sales and any other operational update.
- Helps to promote a friendly PR culture at the venues, communicates regularly with customers to obtain feedback and monitors trends.
- Assists DOR to investigate and resolve customer complaints.
- Assists in coordinating venue, POS programming and issues.
- Work together with DOR and venue management. Identifies and resolves operational issues and strives to develop alternative/improved job methods and improved workflow.
- Takes all necessary/prompt action to understand and resolve discrepancies in stock/other cash security issues.
- Provides feedback and ideas to help further develop and establish marketing and promotional activities for the venues and review/research customer satisfaction.
- Ensures all onsite marketing is implemented on time and in the correct manner.
- Works with the Kitchen Chefs to ensure best food quality and Grade A hygiene standards.
Key Requirements
- More than 6 years experience in the F& B industry, preferably with some fine dining experience
- Excellent knowledge of food & beverage offered in the
- restaurant
- Good knowledge of food ingredients and cooking methods of food available on the menu
- Good memory to recall orders and customers’ names
- Excellent communication and PR skills
- Good wine knowledge
- Sound problem solving and grievance handling know-how
- Exemplary leadership qualities
