JOB SUMMARY
Reporting to the Asst Director of F&B / F&B Manager, the Restaurant Manager will collaborate closely with the Kitchen operations and is responsible for leading, and supervising the restaurant team in delivering a seamless and delightful dining experience for our guests. At the same time, he/she shall be responsible for the overall smooth operation, achieving financial and people performance goals of the restaurant.
What you will be DOING:
· Responsible for the daily front of the house restaurant operations and financial goals.
· Collaborate closely with kitchen team to ensure smooth and seamless operation and achieving the highest guest dining experience and food standards
· Be on the service floor during meal periods and assume full responsibility for the day-to-day operations of the restaurant.
· Anticipate and identify operational issues and take prompt actions to resolve them effectively and timely.
· Drive revenue and manage operating costs of the restaurant
· Drive the team to achieve monthly food & beverage upsell target to improve profitability.
· Work closely with the marketing team to drive promotions, events and/or suggest new offerings to better serve our guests and drive better revenue.
· Stay ahead of the local F&B business environment – keep abreast of F&B trends; gather market intelligence on service standards, product, pricing strategies, promotion activities, business opportunities, etc. of competitive restaurants.
· Check and monitor to ensure adequate provision of working equipment, inventory, supplies and guest amenities, etc. for smooth operation of the restaurant.
· Manage and supervise all VIPs reservations and private events to ensure smooth operation.
· Champion high service and food standards in the restaurant and work actively to uphold such high standards by leading by example.
· Connect actively and establish good rapport with guests, especially VIPs, regular guests and event organisers, etc., to earn guests’ loyalty and repeat business.
· Handle guest feedback effectively and addressing them at the source to ensure they will not reoccur and ensuring service recovery where applicable is performed in a timely manner.
· Drive TrustYou ranking, keeping the team focused on the targets; address and take immediate actions to resolve any issues raised.
· Lead, manage, supervise and coach the restaurant team.
· Conduct performance review for the restaurant team.
· Conduct on-the-job training for the restaurant team.
· Plan duty roster effectively and productively.
· Managing casual labour costs productively and efficiently in line with the business level.
· Conduct daily shift briefing.
· Ensure all required reports and administrative duties are submitted and completed accurately and timely.
· Undertake ad-hoc operations tasks/projects as assigned.
· Observe all brand/operating standards and/or LQA.
· Practise and ensure the team abide the food safety and hygiene in accordance to required standards.
· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.
· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.
· Perform any other duties and responsibilities that may be assigned.
Your experience and skills include:
· Diploma/GCE ‘O’ level /Certificate in Hospitality or equivalent
· Minimum 6 years of hospitality experience.
· Possess positive service mindset and attitude
· Good business acumen, critical thinking and strategic decision-making skills
· Strong human relations and influencing skills
· Strong communications (verbal and written), planning and coordination skills
· Ability to work independently and take initiative
· Good time management skills
· Good personal presentation and grooming
· Flexible with working days and hours including weekends and public holidays
