Total 5 brand manager job vacancies in d21 upper bukit timah clementi park ulu pandan

· Research new wholesale food suppliers and negotiate prices

 Calculate future needs in kitchenware and equipment and place orders, as needed

 Manage and store vendors’ contracts and invoices

 Coordinate communication between front of the house and back of the house staff

 Prepare shift schedules

 Supervise kitchen and wait staff and provide assistance, as needed

 Keep detailed records of daily, weekly and monthly costs and revenues

 Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

 Monitor compliance with safety and hygiene regulations

 Gather guests’ feedback and recommend improvements to our menus

· Coordinate daily Front of the House and Back of the House restaurant operations

· Deliver superior service and maximize customer satisfaction

· Respond efficiently and accurately to customer complaints

· Regularly review product quality and research new vendors

· Organize and supervise shifts

· Appraise staff performance and provide feedback to improve productivity

· Estimate future needs for goods, kitchen utensils and cleaning products

· Ensure compliance with sanitation and safety regulations

· Manage restaurant’s good image and suggest ways to improve it

· Control operational costs and identify measures to cut waste

· Create detailed reports on weekly, monthly and annual revenues and expenses

· Promote the brand in the local community through word-of-mouth and restaurant events

· Recommend ways to reach a broader audience (e.g. discounts and social media ads)

· Train new and current employees on proper customer service practices

· Implement policies and protocols that will maintain future restaurant operations

· Research new wholesale food suppliers and negotiate prices

 Calculate future needs in kitchenware and equipment and place orders, as needed

 Manage and store vendors’ contracts and invoices

 Coordinate communication between front of the house and back of the house staff

 Prepare shift schedules

 Supervise kitchen and wait staff and provide assistance, as needed

 Keep detailed records of daily, weekly and monthly costs and revenues

 Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

 Monitor compliance with safety and hygiene regulations

 Gather guests’ feedback and recommend improvements to our menus

Overview: The Bar Manager is responsible for overseeing all aspects of the bar operations within the restaurant. They must ensure smooth functioning of the bar, maintaining high levels of customer satisfaction, managing inventory, supervising staff, and adhering to all relevant regulations.

Key Responsibilities:

1. Bar Operations Management:Oversee the day-to-day operations of the bar, ensuring efficiency and adherence to quality standards.
   Manage inventory levels and order supplies to maintain adequate stock.
   Develop and implement policies and procedures for efficient bar operations.
   Monitor and control costs, including wastage, breakage, and theft.
   
2. Customer Service:Provide exceptional customer service by greeting guests, taking orders, and resolving any issues or complaints promptly.
   Ensure that all guests are served in a timely and courteous manner.
   Maintain a welcoming and friendly atmosphere in the bar area.
   
3. Staff Management:Recruit, train, and supervise bar staff, including bartenders, barbacks, and servers.
   Schedule staff shifts and manage payroll effectively.
   Conduct regular performance evaluations and provide feedback to staff to ensure high levels of performance.
   Foster a positive work environment and promote teamwork among staff members.
   
4. Quality Control:Ensure that all beverages served meet quality standards and are prepared according to recipes and specifications.
   Conduct regular inspections to maintain cleanliness and organization in the bar area.
   Monitor equipment maintenance and coordinate repairs as needed.
   
5. Compliance and Safety:Ensure compliance with all relevant health, safety, and sanitation regulations.
   Stay updated on liquor licensing laws and ensure that all staff members are trained in responsible alcohol service.
   Implement security measures to prevent theft and ensure the safety of guests and staff.
   
6. Sales and Marketing:Work with the marketing team to develop promotions and events to drive bar sales.
   Monitor sales trends and adjust offerings as necessary to maximize revenue.
   Maintain relationships with suppliers and negotiate pricing to optimize profitability.
   
7. Financial Management:Prepare and manage the bar budget, including revenue forecasts and expense projections.
   Analyze financial reports to identify areas for improvement and implement strategies to increase profitability.
   Monitor and control cash handling procedures to prevent discrepancies and theft.
   

• Manage and oversee the entire restaurant operation
• Deliver superior guest services
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing strategy
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Training and evaluate staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity & sales