Daily Operations & Customer Handling:
- Responsible for the overall financial & business performance of the restaurant.
- Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.
- Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.
- Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.
- Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.
- Oversee the implementation of in-restaurant procedures for new products and services.
- Use proper security and verification procedures when handing deposits and the contents of the safe.
- Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.
- Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.
- Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.
Sales Building and Cost Management:
- Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.
- Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.
- Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.
- Accurately projects and controls all P&L line items
People Management:
- Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.
- Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.
- Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.
- Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.
- Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.
- Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.
- Maintain records for safety and appropriately documents contributions and performance in personal file.
Food Safety / Sanitation:
- Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.
- Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.
- Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.
Workplace Safety & Security:
- Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.
- Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.
- Ensure all workplace safety policies procedures are maintained and adhered to at all times.
- Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.
- Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.
- Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements
Others:
- Perform any other additional responsibilities as assigned
Requirements:
- Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.
- At least 4 years of working experiences as supervisory role in similar industry.
- Those without professional qualifications must have minimum of 6 years of related working experience (full time employment) in similar industry with good track records.
- Can speak English fluently and has ability to read and write English sufficiently.
- Proficient in the full spectrum of casual / fine-dining restaurant function, including food planning and preparation, cost management, customer handling, workplace safety & security, regulatory requirements, people management, recordkeeping, etc.
- Understand and have experience working with Point-Of-Sales (POS) system.
- Meticulous, mathematically incline and possess good people skills.
- Analytical, strong in problem identification, problem solving and decision making.
- Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.
- Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedules.
- Self-discipline and self-motivated with dynamic personality to always strive for better results.
- Always maintain high standard of personal hygiene, neatly attired and professionally groomed.
- Enjoys interacting with people and serving guests.
- Possess enthusiasm in learning and keen to get feedback for improvement.
- Ability to engage in physical activities which requires long hours of standing during the working shift.
- Require to work on rotating shift basis which include weekends and public holidays.