Total 6 human resource manager job vacancies in Singapore

• Work with Restaurant Manager on sales projection and lead the restaurant team in the attainment of sales targets
• Manage and monitor the outlets ‘sales and expenditures, compare budget against actual and take appropriate actions to meet budgets
• Implement strategies and action plans to meet the sales and operations objectives
• Develop cost control system and procedures for implementation to achieve profit margin
• Analyze and interpret monthly profit and loss statements and take action to drive sales
• Prepare and submit monthly sales and P&L analysis report on a timely basis
• Ensure that the restaurant operates in compliance with Operating Level Programs Standards, local authorities’ and NEA’s regulations
• Conduct Bi-annually Operating Level Programs Standard Checklist in the restaurant and discuss areas for improvement
• Constantly review operation procedures, methods and workflow and introduce improvement to achieve level of efficiency and service
• Assist in the set-up of new restaurant, working with various parties in restaurant layout, selection of equipment, ordering of inventory and other aspects pertaining to the set-up
• Lead and direct the team to attain sales and operational objectives
• Review staff roster to ensure adequate manpower for daily operations
• Plan and anticipate manpower requirements to ensure sufficient manpower for operations
• Verify all voids, refunds, and discounts, and ensure all cash takings of outlets are deposited promptly
• Conduct cash audit, monitor any cash and sales transaction irregularity, and take appropriate actions and institute necessary cash control measures over internal theft
• Ensure that the standard of service is maintained
• To undertake any other duties and responsibilities assigned by the management

• Work with direct reports to develop and implement promotions, food, menu items and presentations
• Develop a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution
• Ensure integration of departmental goals in plans
• Ensure that regular, on-going communication occurs in all areas of food and beverage
• Work with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts
• Establish business continuity and crisis management plans across the operations
• Reviews staffing levels to ensure that guest service and operational needs are met, including overseeing the scheduling, and staff related issues
• Sets expectations for food and beverage leadership team for demonstrating desired service behaviors
• Provides feedback to employees based on observation of service behaviors
• Utilizes employee feedback policy to identify and address employee problems or concerns in a timely manner
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget
• Create and atmosphere in all food and beverage areas that meets or exceeds guest expectations
• Formulate strategies for continuous improvement
• Develop service recovery frameworks to address customer service delivery gaps
• Drive recruitment efforts based on projected manpower requirements and business needs
• To undertake any other duties and responsibilities assigned by the management
• Act as a link between the management and operations to ensure that business goals are met.

• Ensure that the restaurant operates in compliance with the Operating Level Program Standards, local authorities and MOE’s regulation. Enforce the in-house housekeeping and cleaning schedule.
• Maintain quality of food and ice cream by checking on preparation procedures and taking actions if necessary.
• Maintain high standards in customer service through close supervision of staff and implementation of in-house training and development programs.
• Maintain a safe level of restaurant’s inventory for business operation. Ensure strict receiving, checking and storage procedures for inventory.
• Ensure accuracy for all sales taking, including cash bank-in, credit card payment, etc.
• Enforce discipline and ensure proper conduct of all staff. Create a high level of morale amongst the staff in the restaurant.
• Plan duty roster for the restaurant service staff, keeping within labor budget.
• Maintain in good condition for all equipment and fitting in the restaurant through enforcement of maintenance programs. Liaise with assigned contractors on maintenance and servicing of equipment.
• Enforce internal cost control systems and procedures as set out by the Restaurant Manager.
• Recruit and select service staff. Develop, coach and train supervisors and staffs to meet performance standards.
• Assist Restaurant Manager in restaurant administrative duties and any other duties assigned by the Restaurant Manager.

Job Duties :

• Maintain customer service at the dining area through close supervision of staff.
• Maintain housekeeping and cleanliness by enforcing the in-house housekeeping and cleaning schedule.
• Maintain in good condition for all equipment and fitting in the restaurant through enforcement of maintenance programs.
• Maintain quality of food and ice cream by checking on preparation procedures and taking actions if necessary.
• Place orders for restaurant inventories to meet the required level and follow strict receiving, checking and storage procedures.
• Plan and conduct training classes on all aspects of operations.
• Develop, coach and train supervisors and staff to meet performance standards.
• Enforce discipline and ensure proper conduct of all staff.
• Ensure accuracy for all sales taking, including cash bank-in, credit card payment, etc.
• Assist in any other duties assigned by the Duty Manager.

Interested Candidate,

☎️ Call Or WhatsApp : 9689 1693

Job Duties :

• Ensure that the restaurant operates in compliance with the Operating Level Program Standards, local authorities and MOE’s regulation. Design and implement an in-house housekeeping schedule.
• Maintain quality of food and ice cream by checking on preparation procedures and obtaining feedback from the customers for improvement.
• Maintain high standards in customer service through direct supervision planning and implementation of in-house training and development programs. Handle customers’ complaints with tact and diplomacy.
• Plan and maintain a safe level of restaurant’s inventory for the business operation. Ensure strict receiving, checking and storage procedures for inventory.
• Ensure security for all cash and gift vouchers. Approve petty cash claims and maintain accurate records. Ensure accuracy for all sales taking, including cash bank-in credit card payment, etc.
• Enforce discipline and ensure proper conduct of all staff. Create a high level of morale amongst the staff in the restaurant.
• Monitor and control labor cost through effective manpower scheduling. Chart and monitor leave for staff.
• Maintain all equipment and fitting in the restaurant in good condition through planning and implementation of maintenance programs. Liaise with assigned contractors on maintaining and servicing of equipment.
• Handle all restaurant administrative duties. To submit all necessary records and paperwork to corporate office timely.
• Develop and implement effective internal cost control system with clearly set procedures. Exercise cost controls by ensuring accurate portioning, minimize wastages, preventing and proper inventory control. Enforce strict receiving, checking and storage procedures. Control monthly stock checks of all inventories.
• Analyze and interpret monthly profit and loss statements and take actions for improvement of results.
• Ensure proper coordination and execution of marketing programs and activities developed by Marketing Department.
• Recruit and select non-managerial staff. Follow through and approve appointments, transfers, termination and promotion of non-managerial staff.
• Develop, coach and train managers to meet performance standards. Conduct performance appraisals for managers and staff.
• To undertake any other duties and responsibilities that assigned by the management.

PRIMARY FUNCTION

Assist the General and Restaurant Service Managers in respect to all duties in relation to Guest Experience, and to provide targeted support in respect to marketing duties as required.

ROLES AND RESPONSIBILITIES

General Duties

1. To be in charge of all activities, functions and aspects of guest experience

2. To embody the restaurant’s vision and mission, and command a comprehensive understanding of the menu and the restaurant's operations to be able to adequately respond to guest queries

3. To showcase a deep understanding of the restaurant’s intended experience for guests so as to be able to improve, enhance and enrich the experience for all guests

Primary Guest Experience

1. To effectively manage the host desk, maintain clear communication with all guests

2. To oversee and execute hostess-related duties before, during and after a guest dining experience; in particular

Before a dining experience

• To manage all general enquiries to the restaurant in relation to reservations for standard service hours, from the following platforms: email, telephone call or message, whatsapp, Tripadvisor, Instagram messages and comments, facebook, google, or website online form
• To ensure the prompt diverting of all other enquiries to the respective personnel, or department
• To contact reservations to remind guests of reservations and ensure we obtain the necessary information pertaining to their reservations
• To execute any arrangements required by guests for their experience with us, including receiving of specific approved items such as wines, birthday cakes or floral arrangements, or the sending of gift vouchers
• To conduct research into each guest and update their profile diligently with information
• To ensure that all reservations are confirmed and when required, all credit card details have been adequately received for reservations

During a dining experience

• Welcome guests with a professional yet affable demeanor
• To assist guests with any other needs, including storage of small items
• To lead guests to their seats, introduce the restaurant and provide the menus
• To prepare and present the door gift for all guests and ensure that the door gift is suitable to their dietary preferences
• To prepare and present the customized menu for all guests and ensure that their name/event and their food and beverages are accurately reflected
• To validate guest profile information to ensure that all ‘research’ conducted was accurate

After a dinner experience

• To send a personalized email to all guests showing gratitude and seeking feedback on their dining experience
• To update guest profile information to ensure that all necessary information about their experience with the restaurant has been recorded, including the wines/alcohol that was self-brought
• To provide the necessary reports to the General and Service Managers on the guest experience and information

3. To assist the General and Service Managers with the management and execution of Sevenrooms, including:

• Assisting with ensuring that all access rules and shifts are updated accurately in accordance with restaurant operations
• Ensuring that there are no overbookings or clashes in bookings, and if there are any, to rectify as soon as possible with minimal impact to guests
• Utilizing the system to their full potential, maximize bookings, create a database of all regular patrons of the restaurant, and build a detailed record of guests including their preferences

4. To assist service operations by providing the following information and/or recommendation, to the service managers for them to execute at their discretion: -

• Assigning reservations to tables to optimize guest experience
• Information the service team of any specific requests guest might have
• Informing whole team on dietary restrictions and allergies, and/or special occasions

5. To ensure that all cancellations and rescheduling are handled tactfully aligned with policy, and to collect any prepayments

6. To provide reasonable, viable and financially prudent suggestions to improve guest experience

Guest Experience: Marketing Duties

1. To support with the design and execution of ad-hoc marketing materials needed for service operations and/or event operations, such as customized postcards and/or menus

2. Assist and support the General and Service Manager in the development of robust marketing strategies for the restaurant, to increase brand awareness and augment sales results

3. Conceive and implement captivating marketing visuals – including advertising materials, menus, digital communications such as EDMs, via the following mediums: (i) Squarespace email campaigns, (ii) facebook, (iii) google and (iv) Instagram stories

4. To manage the content of the following online platform and respond to customer feedback should there be a need, (i) facebook, (ii) google, (iii) website online form, (iv) instagram, (v) any other platform, only to such extent as needed and required by the team, in deference to any appointed agency or professional, if present

5. To manage and effectively utilize sevenrooms marketing platform for tracking and campaign purposes that is aligned with the brand and the operations, taking lead from the Chef-Owner, General and Service Managers

6. To research industry trends and best practices, and conduct market research and analysis, insofar as they are to help with the above-listed duties

7. To undertake any other duties and responsibilities assigned by the management