RESPONSIBILITIES
- Understand operations flow for both front and back of house
- Able to execute SOPs in outlets and ensure implementations are being carried out accordingly
- Able to explain and recommend food, wine and sake selections according to guest requests and requirements, such as preparation methods, ingredients used, portion size and presentation, etc
- Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant, as well as excellent upkeep of personal grooming
- Schedule and manage manpower arrangements of outlets under supervision to achieve operation effectiveness
- Motivate, develop and manage team members to achieve individual, team and business objectives
- Coach and provide feedback to staff on quality of service and food rendered
- Be service oriented, uphold quality, sincere, intimate customer relations service
- Work closely with Executive Chef in achieving P&L goals
- Liaise with various departments where necessary
- Any other duties as assigned by Management
REQUIREMENTS
- At least 3 years of F&B work experience in similar capacity
- Experience in Japanese omakase restaurant management will be an added advantage
- Willingness to work rotating shift hours, weekends and public holidays
- Possess great service attitude
- Passion for people & food
- Energetic team player
- Able and willing to coach and develop team members
- Great multi-tasking skills
- Proficient in MS Office
