The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.
He/she needs to be able to lead as well as work as part of a team.
The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc
•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)
•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts
•Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant
•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
•Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly
•Deliver and present manpower and sales reports
•Suggest and recommend improvements to the running of the restaurant
•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately
•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible
•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well
•Assist in recruitment needs
•Responsible for induction training and on the job training of new employees and also newly promoted staff
•Appraise employees to reward and punish fairly
•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety
Job Requirements:
•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management
•Passion for excellent customer service
•Able to lead a team in a fast paced and demanding environment
•Possess good business acumen, results driven and highly organised
•Excellent interpersonal and communication skills
Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])
