Who we are
Whole Earth is proud to be the sole recipient of Singapore’s Michelin Bib Gourmand award for plant-based cuisine for 8 years running since 2016. We seek highly motivated individuals to join our team on this amazing journey.
Summary
Responsible for the efficient running of operations and profitability of the restaurant. Oversees kitchen and service staff. Accountable for promoting good staff and customer relations through consistent implementation of company standards.
What We Are Looking For
Operational Responsibilities
- Manage and oversee Front of House and Back of House operations daily.
- Plan, organize and supervise work schedules for staff.
- Conduct daily roll call with kitchen and service teams.
- Maintain a close and professional working relationship with the kitchen team at all times.
- Ensure compliance with all relevant safety, cleanliness, and sanitation guidelines.
- Manage and oversee the ordering, receiving, storage, and usage of food, beverages, and supplies to maintain appropriate inventory levels for smooth operation and to minimize wastage, including stock-taking.
- Ensure that properties and equipment are properly managed and always in good condition.
- Regularly review product quality.
- Oversee the implementation and maintenance of restaurant technology systems, such as POS systems, reservation, and CRM platforms.
- Develop and implement plans to handle emergencies and unexpected situations, ensuring the safety of staff, customers, and the restaurant.
- Any other relevant ad hoc duties as assigned by the Company.
Sales Targets
- Perform and analyse various daily and monthly reports including budgets, sales forecasts and operating reports.
- Monitor food costs and labour costs and take corrective actions if necessary.
- Up to date with the current industry environment and propose ideas to increase sales and decrease costs.
- Participate in menu development and planning based on customer preferences and seasonal availability.
Supervisory Responsibilities
- Supervise, lead & motivate kitchen and service team to achieve sales target.
- Provide and coordinate training and development program for all staff to achieve guest satisfaction, operation efficiency and productivity.
- Monitor employee performance and participate in annual employee performance reviews to improve productivity.
Customer Service
- Manage restaurant’s good image and suggest ways to improve it.
- Receive, review and act upon feedback and complaints received from customers.
- Responsible for ensuring consistent high-quality service and maximizing customer satisfaction.
- Have excellent knowledge of company brand / restaurant menu and add value to customer experience.
Perform any other relevant ad hoc duties as assigned by the Company.
KNOWLEDGE AND SKILL REQUIREMENTS
- Possess at least 4 years of working experience in a managerial role in the F&B industry.
- Customer oriented and service focused.
- Possess good supervisory skills such as accountability, organizing and planning skills.
- Able to control costs and use given resources efficiently and productively.
- Good analytical, problem solving and decision-making skills.
- Positive working attitude, confident, proactive, and places high standards on attention to detail.
- Possess excellent communication and interpersonal skills.
- Fantastic team player.
- Able to work a flexible schedule including shifts, weekends and public holidays
- Good knowledge of Microsoft Office, tech, and digital savvy.
