Responsibilities:
- Assist restaurant manager to create a pre-opening training plan for front of house operations including breakfast, lunch, dinner.
- Achieve company objectives in sales, service, quality, appearance, and sanitation of the establishment by training colleagues while maintaining a positive and productive working environment.
- Have a thorough understanding of the outlet's concept, menus and food and beverage offerings, and be able to explain them to guests.
- Ensure that all front-of-house equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance program.
- Oversee and ensure that company policies on employment performance appraisals are followed and completed in a timely manner.
- Address guest issues during service according to company procedure, and report to the Restaurant Manager or Food and Beverage Manager.
- Ensure compliance with all food and beverage policies, standards, and procedures, including food handling and sanitation standards.
- Understand health and safety requirements and manage colleague behaviour in accordance with regulations.
- Manage operation inventory control.
- Coordinate closely with the kitchen and front-of-house teams to ensure efficient service, maintain food quality, align communication regarding menu changes, availabilities and specials.
- Maintain high team morale and team spirit within the department.
- Establish and implement all necessary training processes, providing guidance and support to team members through coaching and celebration.
- Manage staffing levels to meet guest service standards, operational needs, and financial objectives.
- Continuously improve colleague retention.
- Ensure point-of-sale systems are always updated and maintained with complete accuracy.
- Support public relations opportunities to promote the restaurant.
- Monitor and analyse sales, expenses, and other key performance indicators to identify areas for improvement and implement corrective actions as needed.
- Ensure that expenses and requisitions are in line with budget and forecast.
- Handle cash, credit card, and other forms of payment accurately and efficiently, and process transactions using the point-of-sale (POS) system. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy.
- Talk with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
- Be well-versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed.
- Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
- Maximise sales opportunities throughout the bar, restaurant, and hotel.
- Be well-presented at all times and represent the external face of the restaurant.
- Carry out all tasks in a reasonable timeframe to ensure the smooth running of the areas.
Other Responsibilities
- Ensure a service-oriented culture focusing on guests’ needs
- Be well versed in the hotel’s fire and life safety emergency procedures
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Build strong working relationships with other hotel departments
- Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress
- Maintain the highest standard of personal appearance and cleanliness
Competencies
- Comfortable with busy high-quality operations, managing multi tasks as well as having strong interpersonal skills
- Strong leadership, interpersonal and training skill
- Acts as role model to demonstrate appropriate behaviours
- Creative and passionate
- Standard brand passion and ambassador
- Hands on
- Up to date with market trends
- Good communication and customer contact skills
- Luxury service oriented with an eye for detail
- Ability to work well in stressful and high-pressure situations
- A team player and self-starter
Knowledge and Experience
- Candidate must possess at least a Secondary School "O" Level, "N" Level or higher / Pre-U / A level / College, Diploma, Advanced / Higher / Graduate Diploma, Food & Beverage / Professional Certificate/NiTEC.
- Minimum 2 years’ experience in a restaurant group or luxury hotel chain.
- Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.
- Enjoys problem solving.
- Team oriented approach to management with a mindset of open communications.
- Capable of building and managing relationships with multiple departments as well as key customers.
- Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs.
- Have a well-groomed, professional appearance.
