OUE Restaurants is launching an exciting nightlife and culinary destination in the 3rd quarter of 2023, and we are building a team of like-minded individuals who believe in creating experiences and meaningful connections (as much as we do).
Located in the heart of the Central Business District of Singapore and perched at the roof-top of one of the city’s iconic skyscrapers, the venue will present 2 concepts across 3 levels and will operate from lunch time till late night.
DUTIES
1. Work with the Head Sommelier to maintain the wine list
2. Ability to recommend wine pairing by advising guests on the selection based on budget, personal preference, and food choices
3. Proper management of inventory & storage
4. Technical expertise in the serving of wine regards to temperature, proper glassware and service sequence
5. Train team members and supervise the service of wines to guests
6. Collaborate with suppliers, winemakers, export managers and brand representatives to organise trade tasting, wine dinners and wine related events
7. Work with the Head Sommelier on the continuous renewal of partnership and selection of wines to achieve better prices
8. Work together with Bar Manager & Head Sommelier to maintain overall beverage cost at 27%
9. Staff performance appraisals to improve productivity, service and knowledge.
10. Control of operating expenses as well as estimation of budgets and forecast with measures to reduce wastage.
11. Purchasing and inventory management of all operating equipment with the maintenance of a fully stocked restaurant.
12. Work on maintaining excellent levels of internal and external customer service.
RESPONSIBILITIES
1. To lead, oversee and manage daily operations in the delivery of excellent food and beverage service with the goal of achieving customer satisfaction.
2. Handle guests’ complaints and eventually convert dissatisfied guests into returning customers through efficient and accurate response.
3. Revenue management towards achieving profitability and quality goals by managing operations within set budget and to the highest standards.
4. Management of both Front of house and Back of house staff to ensure complete all round involvement and coordination.
5. Motivate service staff to provide excellent customer service and maintaining high productivity towards goal of high employee retention.
6. Maximise reservations and optimize restaurant’s seating plan by working with the Guest Relations Manager.
7. Ensure all activities within the restaurant are in compliance to hygiene, sanitation and safety regulations.
8. Establish relationships with suppliers and constantly research on new suppliers to ensure competitive sourcing.
9. Conduct training to consistently work towards knowledge-driven customer service and helping employees reach their full potential.
10. Involvement in the sourcing and planning of vendor contracts.
SKILLS, QUALIFICATIONS & EXPERIENCE
1. WSET Level 3
2. CMS Level 2 - Certified Sommelier
3. CSW Certified
4. Ability to communicate both verbal and written
5. Extensive food, beverage and restaurant operations knowledge with proven previous role in management as well as understanding customer service
6. Knowledge of relevant computer applications usage
7. Basic knowledge of accounting principles and practices
8. Possess organizational and team management skills with strong customer service approach through professionalism
9. Tertiary qualification preferred, a combination of practical experience and education will be considered as an alternative
10. Ability to perform all functions within the restaurant, when needed
