Job Descriptions
- Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
- Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
- Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
- Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
- Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
- Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
- Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
- To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
- Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.
Requirement
- At least 3-5 years of experience in managing a restaurant, preferably familiar with fine dining restaurant operations
- Strong knowledge in wine and sake
- Excellent interpersonal and communication skills
- Able to thrive in a fast-paced environment and work efficiently under pressure
