Key Responsibilities of the Restaurant Manager:
·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.
·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries
·Liaise and engage with Marketing to find the right promotions and activities for the restaurant
·Responsible for the departmental budget, ensuring that costs and inventory are controlled, and that productivity and performance levels are attained
·Builds and maintains effective working relationships with all key stakeholders
·Delivers effective training programs that advance service standards, profitability, and cost control
·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required
Requirements of the Restaurant Manager:
·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities
·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style
·Personal integrity, with the ability to work in an environment that demands excellence, time and energy
·Experienced in using IT systems on various platforms
·Familiarity with Open Table
·Strong communication skills
·Singapore experience with standalone restaurants/will be an added advantage.
