Total 5 job vacancies by New Maison Ikkoku Pte. Ltd.

The scope of a general manager's job in this new concept

1. Operations Management:Oversee daily operations to ensure smooth functioning.
   Maintain high standards of food quality, service, and cleanliness.
   Manage inventory, ordering, and stock control.
   
2. Staff Management:Hire, train, and supervise staff.
   Schedule shifts and ensure adequate staffing levels.
   Handle employee performance reviews, disciplinary actions, and conflict resolution.
   
3. Customer Service:Ensure a high level of customer satisfaction.
   Address customer complaints and feedback.
   Develop customer loyalty programs.
   
4. Financial Management:Monitor budgets and financial performance.
   Prepare and analyze financial reports.
   Implement cost-control measures and strategies to increase profitability.
   
5. Marketing and Promotion:Develop and execute marketing plans to attract customers.
   Coordinate special events and promotions.
   Manage social media and online presence.
   
6. Compliance:Ensure compliance with health, safety, and sanitation regulations.
   Adhere to local licensing and labor laws.
   
7. Bar Operations:Oversee daily bar operations, including opening and closing procedures.
   Maintain high standards of drink quality and presentation.
   Manage inventory and ordering of liquor, mixers, and supplies.
   
8. Staff Supervision:Hire, train, and supervise bartenders and bar staff.
   Schedule shifts and manage staff performance.
   Ensure staff compliance with company policies and procedures.
   
9. Customer Experience:Ensure a positive and engaging customer experience.
   Handle customer complaints and feedback effectively.
   Create a welcoming atmosphere and manage customer relationships.
   
10. Financial Oversight:Monitor and manage the bar’s financial performance.
    Control costs and optimize profitability.
    Prepare financial reports and analyze performance metrics.
    
11. Marketing and Events: Plan and execute marketing campaigns to attract patrons.
    Organize special events, promotions, and theme nights.
    Manage the bar's social media presence.
    
12. Regulatory Compliance: Ensure compliance with alcohol licensing laws and regulations.
    Maintain health and safety standards.
    Adhere to local and state regulations regarding bar operations.
    
13. Retail Operations: Oversee daily retail operations, including opening and closing.
    Ensure the retail is clean, well-organized, and stocked.
    Implement and maintain visual merchandising standards.
    
14. Staff Management: Hire, train, and supervise retail staff.
    Schedule shifts and manage employee performance.
    Conduct regular team meetings and training sessions.
    
15. Customer Service: Ensure exceptional customer service and satisfaction.
    Handle customer inquiries, complaints, and returns.
    Develop and implement customer service policies.
    
16. Sales and Financial Management: Monitor sales performance and set sales targets.
    Manage budgets and control expenses.
    Prepare financial reports and analyze sales data.
    
17. Inventory Management:Oversee inventory control, ordering, and stock management.
    Conduct regular inventory audits.
    Manage relationships with suppliers and vendors.
    
18. Marketing and Merchandising:Plan and execute marketing strategies to drive sales.
    Coordinate in-store promotions and events.
    Manage the store’s online presence and social media.
    
19. Compliance:Ensure compliance with retail laws and regulations.
    Maintain health and safety standards.
    Adhere to company policies and procedures.
    

Common Responsibilities Across All Three Roles:

1. Leadership and Team Building:Inspire and motivate staff to achieve their best.
   Foster a positive and inclusive work environment.
   Develop and implement training and development programs.
   
2. Strategic Planning:Develop and execute business plans and strategies.
   Set short-term and long-term goals.
   Analyze market trends and adjust strategies accordingly.
   
3. Technology and Systems Management:Implement and manage point-of-sale (POS) systems.
   Utilize technology to enhance operations and customer experience.
   Ensure data security and privacy compliance.
4. Proft and Loss Balance Sheet: Creating and managing a profit and loss (P&L) statement and a balance sheet are critical tasks for a restaurant general manager. Here's a detailed breakdown of these tasks:

Profit and Loss (P&L) Statement

A P&L statement, also known as an income statement, provides a summary of the restaurant's revenues, costs, and expenses during a specific period. It helps in assessing the restaurant's financial performance.

Key Components of a P&L Statement:

1. Revenue:Sales Revenue: Total income from food and beverage sales.
   Other Revenue: Income from other sources such as event bookings, merchandise, or delivery fees.
   
2. Cost of Goods Sold (COGS):Food Costs: Cost of ingredients and food supplies.
   Beverage Costs: Cost of alcohol and non-alcoholic beverages.
   
3. Gross Profit:Calculation: Gross Profit = Revenue - COGS.
   
4. Operating Expenses:Labor Costs: Wages, salaries, and benefits for all employees.
   Rent: Lease or mortgage payments for the restaurant space.
   Utilities: Costs for electricity, water, gas, etc.
   Marketing: Expenses for advertising, promotions, and social media.
   Supplies: Costs for cleaning supplies, uniforms, and other operational items.
   Maintenance and Repairs: Costs for equipment maintenance and repairs.
   Insurance: Costs for liability, property, and other insurance policies.
   Depreciation: Allocation of the cost of tangible assets over their useful life.
   Miscellaneous Expenses: Any other operating costs not classified elsewhere.
   
5. Operating Profit:Calculation: Operating Profit = Gross Profit - Operating Expenses.
   
6. Non-Operating Items:Interest Expense: Costs of any interest on loans.
   Taxes: Income tax expenses.
   Other Non-Operating Items: Any other income or expenses not related to core operations.
   
7. Net Profit:Calculation: Net Profit = Operating Profit - Non-Operating Items.
   

Balance Sheet

A balance sheet provides a snapshot of the restaurant's financial position at a specific point in time. It outlines the restaurant's assets, liabilities, and equity.

Key Components of a Balance Sheet:

1. Assets:
   Current Assets: Assets that can be converted to cash within a year.Cash and Cash Equivalents: Cash on hand and in bank accounts.
   Accounts Receivable: Money owed to the restaurant by customers or clients.
   Inventory: Food, beverages, and supplies on hand.
   Prepaid Expenses: Payments made in advance for goods or services.
   
   Non-Current Assets: Long-term investments and property.Property, Plant, and Equipment (PP&E): Buildings, kitchen equipment, furniture, etc.
   Intangible Assets: Goodwill, patents, trademarks, etc.
   
2. Liabilities:
   Current Liabilities: Obligations due within a year.Accounts Payable: Money the restaurant owes to suppliers.
   Short-Term Loans: Any loans or credit lines due within a year.
   Accrued Expenses: Expenses incurred but not yet paid.
   Unearned Revenue: Payments received in advance for services to be rendered.
   
   Non-Current Liabilities: Long-term financial obligations.Long-Term Debt: Loans and mortgages due after one year.
   Deferred Tax Liabilities: Taxes owed but deferred to future periods.
   
3. Equity:Owner's Equity: The owner's investment in the restaurant.
   Retained Earnings: Accumulated profits that have been reinvested in the business.
   

Example Tasks for Managing P&L and Balance Sheet:

1. Data Collection:Gather daily sales reports, invoices, payroll records, and bank statements.
   Maintain accurate and up-to-date financial records.
   
2. Preparation:Prepare monthly, quarterly, and annual P&L statements and balance sheets.
   Use accounting software to input and track financial data.
   
3. Analysis:Compare current financial performance with previous periods and budgeted figures.
   Identify trends, variances, and areas for improvement.
   Analyze key financial ratios (e.g., profit margin, liquidity ratios).
   
4. Reporting:Present financial reports to the owner, investors, or other stakeholders.
   Provide insights and recommendations based on financial analysis.
   
5. Compliance:Ensure financial statements comply with accounting standards and regulations, Prepare for and facilitate external audits.
   
6. Strategic Planning:Use financial data to inform business decisions and strategic planning.
   Develop and implement cost control measures and revenue enhancement strategies.
   
   

Email CV with photo to [email protected]

New Concept Coming Soon

The job scope for a bar manager typically includes a wide range of responsibilities that ensure the smooth operation and profitability of the bar. Here are some key aspects of the role:

1. Staff Management: Hiring, training, scheduling, and supervising bartenders, servers, and support staff. Ensuring that all staff adhere to policies and procedures, and maintaining a positive work environment.
2. Customer Service: Overseeing the customer experience to ensure high levels of customer satisfaction. Handling customer complaints and issues promptly and professionally.
3. Inventory and Supply Management: Monitoring and ordering bar supplies, including alcohol, mixers, garnishes, and other consumables. Managing inventory levels to minimize waste and maximize profitability.
4. Menu Planning and Development: Creating and updating drink menus, including specialty cocktails, seasonal offerings, and pricing strategies. Collaborating with the kitchen for food and drink pairings if applicable.
5. Financial Management: Setting and managing budgets, tracking expenses, and ensuring cost control measures are in place. Maximizing revenue through effective pricing strategies and promotions.
6. Compliance and Safety: Ensuring compliance with health and safety regulations, as well as liquor laws and regulations. Maintaining cleanliness and sanitation standards in the bar area.
7. Marketing and Promotion: Developing and implementing marketing strategies to attract customers and increase bar sales. This may involve social media management, promotions, and events planning.
8. Bar Maintenance: Overseeing maintenance and cleanliness of bar equipment, fixtures, and facilities. Arranging repairs or replacements as needed to ensure smooth operations.
9. Sales and Revenue Tracking: Monitoring sales trends, analyzing data, and generating reports to evaluate performance and identify areas for improvement.
10. Leadership and Team Development: Providing leadership, motivation, and guidance to bar staff. Conducting regular staff meetings, training sessions, and performance reviews.

Overall, a bar manager plays a crucial role in managing all aspects of a bar's operations to create a welcoming atmosphere, drive profitability, and ensure a positive experience for both customers and staff. Adaptability, strong organizational skills, and a passion for hospitality are key attributes for success in this role.

Please email CV with recent photo to [email protected]

New Concept Opening Soon

A Marketing and Events Executive is responsible for planning, coordinating, and executing marketing campaigns and events to promote a company’s products, services, or brand. Their role involves a combination of strategic planning, creativity, and project management. Here’s a detailed overview of a Marketing and Events Executive's job scope:

Marketing Responsibilities

Strategy and Planning

• Marketing Campaigns: Develop and implement marketing campaigns across various channels, including digital, print, and social media.
• Market Research: Conduct market research to understand customer needs, market trends, and competitive landscape to inform marketing strategies.
• Brand Management: Ensure consistency in branding across all marketing materials and campaigns.

Content Creation

• Content Development: Create and oversee the development of marketing content, such as blog posts, social media posts, newsletters, brochures, and advertisements.
• SEO and SEM: Implement search engine optimization (SEO) and search engine marketing (SEM) strategies to enhance online visibility.

Digital Marketing

• Social Media Management: Manage the company’s social media profiles, create engaging content, and interact with followers to build a strong online presence.
• Email Marketing: Design and execute email marketing campaigns to nurture leads and engage with customers.
• Analytics and Reporting: Monitor and analyze the performance of marketing campaigns using tools like Google Analytics, and provide reports to assess effectiveness and ROI.

Events Responsibilities

Planning and Coordination

• Event Strategy: Develop event concepts and strategies that align with the company’s marketing goals and brand image.
• Event Planning: Plan and coordinate all aspects of events, including venue selection, logistics, budgeting, scheduling, and staffing.
• Vendor Management: Liaise with vendors, suppliers, and partners to ensure all event components are delivered on time and within budget.

Promotion and Execution

• Event Promotion: Promote events through various channels, such as social media, email marketing, websites, and print materials to attract attendees.
• On-site Management: Oversee the execution of events, ensuring everything runs smoothly on the day, managing staff, handling any issues that arise, and ensuring a positive attendee experience.
• Post-Event Activities: Conduct post-event evaluations to gather feedback, analyze the event's success, and identify areas for improvement.

Cross-functional Collaboration

• Team Collaboration: Work closely with other departments, such as sales, product development, and customer service, to align marketing and event strategies with overall business objectives.
• External Partnerships: Build and maintain relationships with external partners, sponsors, and stakeholders to enhance marketing efforts and event success.

Budget Management

• Budget Planning: Develop and manage marketing and event budgets, ensuring cost-effectiveness and maximum ROI.
• Expense Tracking: Track and report on marketing and event expenditures, ensuring alignment with budgetary constraints.

Additional Responsibilities

• Innovation and Trends: Stay updated on the latest marketing and event trends, tools, and technologies to continuously improve strategies and tactics.
• Crisis Management: Develop contingency plans and manage any crisis or unexpected issues that arise during campaigns or events.
• Customer Engagement: Engage with customers and prospects during events and through marketing channels to build relationships and gather insights.

Effective Marketing and Events Executives possess strong organizational, communication, and project management skills. They must be creative, detail-oriented, and able to work under pressure to meet deadlines and deliver successful campaigns and events.

Email CV with photo to [email protected]

New Concept Opening Soon

A restaurant manager is responsible for overseeing the daily operations of a restaurant to ensure efficiency and profitability. Their job scope typically includes a range of tasks and responsibilities across various aspects of the business. Here’s a detailed overview of a restaurant manager's job scope:

Operational Management

• Daily Operations: Supervise and coordinate the activities of the restaurant staff to ensure efficient operations.
• Inventory Management: Oversee the ordering, storage, and usage of food, beverages, and supplies to maintain appropriate inventory levels.
• Facility Maintenance: Ensure that the restaurant is clean, well-maintained, and compliant with health and safety regulations.

Financial Management

• Budgeting: Develop and manage budgets, monitor expenses, and ensure that the restaurant operates within financial targets.
• Revenue Management: Implement strategies to increase sales and profitability, such as promotions and special events.
• Cost Control: Monitor and control costs, including labor, food, and supplies, to maximize profitability.

Staff Management

• Hiring and Training: Recruit, interview, hire, and train new staff members, ensuring they are equipped to perform their roles effectively.
• Scheduling: Create and manage staff schedules to ensure adequate coverage during peak hours and maintain labor cost efficiency.
• Performance Management: Evaluate employee performance, provide feedback, and implement disciplinary actions when necessary.

Customer Service

• Customer Satisfaction: Ensure high levels of customer satisfaction by addressing complaints, resolving issues, and implementing customer feedback.
• Service Standards: Maintain and enforce high standards of food quality, presentation, and service.

Marketing and Promotion

• Marketing Strategies: Develop and implement marketing and promotional strategies to attract and retain customers.
• Community Engagement: Build and maintain relationships with local businesses and community organizations to enhance the restaurant’s reputation and visibility.

Compliance and Reporting

• Regulatory Compliance: Ensure that the restaurant complies with all relevant health, safety, and employment laws and regulations.
• Reporting: Prepare and present reports on sales, expenses, inventory, and other operational metrics to the restaurant owner or corporate office.

Additional Responsibilities

• Menu Development: Collaborate with chefs and kitchen staff to design and update menus based on customer preferences and seasonal availability.
• Technology Management: Oversee the implementation and maintenance of restaurant technology systems, such as point-of-sale systems and reservation platforms.
• Crisis Management: Develop and implement plans to handle emergencies and unexpected situations, ensuring the safety of staff and customers.

Effective restaurant managers possess strong leadership, communication, and organizational skills. They must be able to multitask, handle stress, and adapt to the fast-paced environment of the restaurant industry.

Email CV with Photo to [email protected]

The role of a Marketing and Events Manager in a gastronomy restaurant and mixologist cocktail bar involves a combination of marketing strategy, event planning, and sales management specifically tailored to the hospitality industry. Here’s an overview of the job scope:

Marketing Strategy Development:

• Brand Promotion: Develop and execute marketing plans to promote the restaurant and bar, enhance brand awareness, and attract new customers.
• Digital Marketing: Utilize online channels such as social media, email marketing, and SEO to reach target audiences effectively.
• Offline Marketing: Coordinate traditional marketing efforts such as print ads, flyers, and local partnerships or brands collaorations to increase visibility.
  

Event Planning and Management:

• Event Conceptualization: Ideate and plan events that align with the restaurant and bar’s brand and appeal to the target demographic.
• Logistics Coordination: Oversee all aspects of event logistics, including venue selection, catering, entertainment, and décor.
• Promotion: Develop promotional strategies to drive attendance and ensure successful turnout for events.
• Post-Event Evaluation: Analyze the success of events through feedback, attendance metrics, and revenue generated.
  

Sales Management:

• Corporate Sales: Develop relationships with local businesses for corporate events, meetings, and parties.
• Private Events: Manage inquiries and bookings for private events such as birthdays, weddings, and celebrations.
• Upselling: Implement strategies to upsell event packages, workshop, food, and beverage offerings to maximize revenue per event.
  

Collaboration and Coordination:

• Internal Coordination: Work closely with restaurant management, chefs, and bar staff to ensure seamless event execution and customer satisfaction.
• External Partnerships: Establish partnerships with local vendors, event planners, and suppliers to enhance offerings and expand event capabilities.
  

Budget Management and Reporting:

• Financial Oversight: Develop and manage budgets for marketing campaigns and events, ensuring cost-effectiveness and ROI.
• Reporting: Provide regular reports on marketing performance, event success metrics, and sales achievements to senior management.
  

Customer Relationship Management:

• Customer Engagement: Foster relationships with regular patrons and event clients to encourage repeat business and positive word-of-mouth.
• Feedback Collection: Gather customer feedback to continuously improve marketing strategies, event offerings, and overall customer experience.
  

Overall, a Marketing and Events Manager in a restaurant and bar plays a crucial role in driving revenue through effective marketing, strategic event planning, and proactive sales management. The position requires creativity, strong organizational skills, and the ability to thrive in a fast-paced, customer-focused environment.

Interested? please write in CV with photo to [email protected]