Total 1,552 restaurant supervisor job vacancies in Singapore

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

In the supervisor role, you will be responsible for handling the team’s tasks and assignments and making sure employees are appropriately performing assigned tasks. A key element of this role is to oversee the efficient, effective performance of job duties. Success in this role is measured by keeping output quality and costs within acceptable levels.

Supervisor Job Responsibilities and Duties

• Plans employee shifts and work schedules
• Coordinates job assignments and cross-training between and within divisions
• Provides feedback on employee work performance
• Prepares reports and updates for upper management
• Organizes events that will make a positive impact on employees
• Supervises processes and ensure smooth operations

Supervisor Responsibilities

• Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates

• Organize workflow and ensure that employees understand their duties or delegated tasks

• Monitor employee productivity and provide constructive feedback and coaching

• Receive complaints and resolve problems

• Maintain timekeeping and personnel records

• Pass on information from upper management to employees and vice versa

• Prepare and submit performance reports

• Decide on reward and promotion based on performance

• Hire and train new employees

• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises

Requirements

• Proven experience as supervisor or relevant role

• Familiarity with company policies and legal guidelines of the field

• Ability to learn a variety of job descriptions

• Excellent communication and interpersonal skills

• Outstanding organizational and leadership skills

• Good knowledge of MS Office

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Responsible for organizing the department and supervising the team within the company's guidelines, ensuring excellent customer service, adherence to company procedures, quality, general order, and hygiene and health standards.

• Background from luxury hotel or high end restaurants
• Good China experience;
• Good English skills;
• Good communication skills

DUTIES AND RESPONSIBILITIES:

· Achievement of budgeted food sales, beverage sales and labour costs.

· Achieve maximum profitability and over-all success by controlling costs and quality of service.

· Participation and input towards F & B Marketing activities.

. Famaliar to China F & B Markets for purchases of COGS.

· Completion of function delivery sheets in an accurate and timely fashion.

· Preparation of forecast and actual budget function sheets.

· Completion of weekly staffing and manpower scheduling.

· Supervise and co-ordinate daily operation of meeting/banquet set-ups and service.

· Maintaining the Bar control policies and completion of necessary forms.

· Follow proper purchasing and requisitioning procedures.

· Maintain records for inventory, labour cost, food cost etc.

· To assist in menu planning and pricing.

· Development and maintenance of all department manual & control procedures.

· Provides labour costing information where necessary.

· Staff training and development.

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• Provide excellent service to both external and internal customers.
• Good people management skills to handle staff.
• Possess positive behaviour and good learning attitude.
• Proactive and a good team player.
• Good listening and thinking skills.
• Hands on and skilled on basic operation works.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

Job Descriptions

• Prepare and cook a variety of dishes according to restaurant recipes and standards
• Ensure all food items are prepared in a timely, consistent, and visually appealing manner
• Maintain a clean and organized workstation, following all food safety and sanitation protocols
• Assist in the preparation of mise en place, including chopping, slicing, and measuring ingredients
• Collaborate with the kitchen team to ensure efficient workflow and timely service
• Communicate effectively with the server staff to ensure customer orders are fulfilled promptly
• Stay up-to-date with new menu items, recipes, and cooking techniques
• Comply with all health and safety regulations in the kitchen

Job Requirements

• Have a minimum of 1 year of experience in the food and beverage industry, with preference given to those with experience in Japanese F&B.
• Quality-driven and customer-centric mindset, dedicated to providing exceptional service and experiences.
• Ability to thrive in a fast-paced environment and effectively manage multiple tasks and responsibilities.
• Willingness to work 5 days per week, including weekends and public holidays, to meet operational requirements.

Benefits

• Meal allowance of $200 per month
• 8 days Annual Leaves
• Staff discount (ticket)
• Uniform and shoes will be provided
• Yearly bonus subject to work performance
• Insurance and Medical Benefits
• $200 attendance allowance

Working Hours

• Working Hour/Standard Condition：
• 5 days work week (44 hours per week)
• Sun - Thu : 10:00am - 10:00pm (shift)
• Fri, Sat, Eve of PH 10:00am - 11:00 pm (shift)

Job Descriptions

• Take drink and food orders from customers.
• Serve food and beverages to customers.
• Handle customer payments accurately.
• Ensure cleanliness of tables and dining areas.
• Provide menu recommendations to customers.
• Maintain a positive and welcoming customer experience.
• Verify customer age by checking identification when necessary.
• Address customer inquiries and resolve issues promptly.
• Collaborate with kitchen staff to ensure timely and accurate order delivery.

Job Requirements

• Beginner/No experience is possible
• Those with at least 6mos F&B experience will be prioritized
• Service oriented
• Excellent service attitude
• Work with passion, zest, energy, and professionalism
• Able to work on weekends, PH, and flexible shifts
• Strong Leadership Skills
• A team Player

Benefits

1. Performance Bonus Bi-yearly. payable in February and August at the sole discretion of the Management based on the basics of company sales performance and individual staff performance.*
2. Relocation allowance $10/day: in the event staff worked outside their organic outlet cluster.
3. Commission: Daily commissions based on daily outlet sales. two percent (2%) & four percent (4%) of the day sales shared equally among the Kitchen*
4. Allowances. Footwear for work: S50 for 2 years.
5. Health Allowance: S150 annually (Body Checkup/Dental/Vaccination) Minimum six (6) months employment
6. Birthday Vouchers: S100.00 (kakis App e-voucher/Applicable after confirmation)
7. Motorbike Allowance: $5 per working day
8. Annual Leave: 7 days. Leave increment shall be one (1) day per subsequent year, up to a maximum of fourteen (14) annual days.
9. PH entitlement per MOM
10. one (1) Duty Meal will be provided per shift.
11. Transport will be provided only after 11 pm or transfer between outlets on official duties.
12. 30% Discount for staff purchases.

Working Hours

• 5 days / 44 hours

• 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
• Hiring & training restaurant staff following company policies
• Speaking with diners to address concerns or solve problems
• Creating work schedules for restaurant staff
• Managing inventory of food, supplies, and equipment
• Training and supervising staff, ensuring quality service and excellent overall performance

Major Duties & Responsibilities

• Ensure the quality standards are maintained during operations.
• The Restaurant Manager is responsible to lead the team in attaining and exceeding the pre-determined budgeted revenue for the restaurant through the provision of efficient service and aggressive up-selling.
• Making sure that the team does a correct revenue charging and appropriation for the restaurant via the P.O.S. machine. This encompasses control of guest checks, voids, new item input and closing reports.
• To develop and train employees in the restaurant through daily service briefings where technical service matters will be discussed and explained. At these briefings, the Restaurant Manager will discuss all promotions and a full explanation of content of the dish, along with tasting prior to the promotion starting.
• Responsible to completely inspect the table set-up and mis-en-place of the restaurant in accordance to the standards of the company with emphasis is made upon the standards of cleanliness.
• Maintain daily communication with the Chef to ensure smooth operation during service time and changes to the menu.
• In Charge of the company's recruitment needs.
• Responsible for the maintaining the grooming, appearance, discipline and safety and administration. Should always be on time and get ready to start working at your work station at scheduled duty time. Ensure no personal calls are allowed during working hours except emergency ones.
• To ensure standards of health, safety, cleanliness and hygiene are maintained in all areas of the restaurant through regular inspection and coaching especially mandatory training like Basic Food Hygiene and Safety.

Requirements :

• Preferably with Diploma in Hospitality related studies, or with WSQ Certificate in F&B Operations/ F&B Supervision/ F&B Management.
• Minimum 5 years of management experience in running a restaurant independently.
• Passion for excellent customer service and highly organized.
• Able to lead a team in a fast paced and demanding environment.
• Possess good business acumen and result driven.
• Excellent interpersonal and communication skills
• Preferably Managers specializing in Food/Beverage/Restaurant Service, Hotel Management/Tourism Services or equivalent.

Please include the following information in your resume:

• Education Background
• Work experiences in point forms
• Reason(s) for leaving
• Current and expected salary
• Date of availability / Notice Period

We wish you all the best in your career search.

Key Responsibilities of the Restaurant Manager:

·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

·Liaise and engage with Marketing to find the right promotions and activities for the restaurant

·Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained

·Builds and maintains effective working relationships with all key stakeholders

·Delivers effective training programs that advance service standards, profitability, and cost control

·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

·Personal integrity, with the ability to work in an environment that demands excellence, time and energy

·Experienced in using IT systems on various platforms

·Familiarity with Open Table

·Strong communication skills

·Singapore experience with standalone restaurants/will be an added advantage.

Job Description:

• Assist in supervision of company operations and goods inventory management.

• Responsible for purchasing of vegetables/fruits, frozen foods, frozen chickens/meats/fishes, groceries, packaging etc.

• Ensure that quantity and quality of items ordered are received and stored in proper condition.

Job Requirement:

• Physically capable of performing the above duties.

• With relevant experience in operations supervision.

• Required to work night shift permanently.

Roles & Responsibilities

• Attend and actively participate in meetings and training sessions.
• Maintain a clean and well-stocked treatment room.
• Set up workstations and ensure cleanliness and organization throughout shifts.
• Assist in keeping linens clean and tidy, replacing them between sessions as needed.
• Sterilize equipment and maintain proper hygiene standards.
• Document and maintain client files accurately.
• Acknowledge and respond to client inquiries, needs, and expectations.
• Accompany guests to and from treatment rooms.
• Consult with clients to recommend appropriate massage services.
• Provide massage services as outlined in the service brochure.
• Maintain accurate records and file documentation.
• Comply with all applicable standards, rules, and regulations.
• Uphold hygiene standards and adhere to health and safety regulations.

• Inspects, maintains and repairs various types and brand of air conditioner system, including split units, window and casement units.
• Performs regular preventive maintenance and corrective works on air conditioning system.
• Diagnoses electrical and mechanical defects and malfunctions.
• Carries out repair works such as replacement of air con compressor, fan coil motors etc.
• Any other tasks, when required by the immediate supervisor.
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

1. Responsible directly to the department manager and perform tasks assigned by superiors.

2. Maintain quality, environment and service standards in the region. Quality includes: people, items, equipment and facilities, and working methods.

3. Understand the work situation, work attitude, service quality and relationship with guests in the area, check for unsafe factors, and handle them in a timely manner to avoid losses.

4. Supervise on-site, implement the reward and punishment system, improve work efficiency, and assist in handling emergencies.

5. Follow operating procedures, report unusual situations, seek instructions from superiors, and handle various emergencies in the department promptly and properly.

6. Follow up on the usage of items in the area, pay attention to saving and avoid losses. Control costs and reduce expenses.

7. Responsible for providing evaluation reports and assessing the work of subordinates.

8. Reasonably arrange and adjust shifts and staff allocation to avoid waste and irrational use of human resources.

9. Report work, propose rectification plans and opinions, implement department work instructions, convey the corporate spirit to the downwards, accumulate customer information and keep records. Collect customer opinions, complete business targets assigned by superiors, and do a good job in promotions.

10. Fill in the shift diary, explain the precautions, implement the cleaning plan, and improve the hygiene quality level.

Responsibilities:

• Lead daily operations (including opening and closing) efficiently through guiding team members
• Induct, mentor and train junior staff to achieve guest satisfaction
• Recommend and up-sell menu items as well as advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality by ensuring action plans are carried out
• Implement plans to ensure efficient use of resources and minimize wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive, collaborative and high-performing culture to heighten staff morale
• Strategize manpower planning to support operational needs within budget
• Handle guest complaints with care and provide service recovery options
• Ensure smooth implementation of new F&B products
• Ensure cleanliness of restaurant at all times
• Manpower planning

Requirements:

• Diploma in any field
• At least 3 years of relevant experience and experience in managing a team
• Excellent communication, interpersonal, leadership and organisational skills
• Able to perform in a fast paced environment
• Willing to work 5 days rotating shift, on weekends and public holidays
• Business and financial acumen to achieve profitability targets will be advantageous

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

1. Work Experience

• At least 8 years of experience in investment consulting, market analysis, or restaurant industry management.

• Proven success in expanding or operating Chinese or chain restaurant brands, particularly in Singapore or nearby regions.

• Suitable for younger candidates who can handle high work pressure.

2. Professional Skills

• Proficient in financial analysis and business data interpretation, with the ability to independently prepare investment evaluation reports.

• In-depth knowledge of the Chinese restaurant industry’s operating models and consumer trends, with a strong understanding of Chinese culinary culture and market dynamics.

3. Language Skills

• Responsible for leading the expansion and development of the Chinese food business. Knowledge of Mandarin/English is required.

• Capable of effectively guiding Chinese restaurant enterprises in their expansion and development while adapting to multicultural work environments.

4. Personal Attributes

• Excellent communication and negotiation skills, with the ability to build trust with stakeholders.

• Innovative and sharp in identifying market opportunities and providing constructive suggestions.

• Strong sense of responsibility and results-oriented, capable of working independently in a fast-paced environment.

5. Preferred Qualifications

• Familiarity with the commercial real estate market and restaurant-related regulations in Singapore and surrounding areas.

• Proven track record of leading or participating in successful investment or expansion projects in the restaurant industry.

Key Responsibilities

1. Investment Analysis and Planning

• Develop strategic plans for restaurant expansion and investment projects, including site selection, new branch development, and business model optimization.

• Conduct financial analysis of existing and potential projects, preparing feasibility reports and ROI projections to maximize profitability.

2. Market Research and Development

• Analyze restaurant market trends in Singapore and surrounding areas, providing insights into competition and industry dynamics.

• Identify new investment opportunities, including franchise projects, brand collaborations, and cross-industry partnerships.

3. Strategic Consulting

• Assist in designing and implementing brand expansion plans, such as chain business models and franchise systems.

• Provide operational optimization suggestions to enhance product innovation, customer experience, and operational efficiency.

4. Risk Assessment and Management

• Identify potential investment risks and implement effective risk management strategies.

• Ensure investment projects comply with local regulations, with a strong understanding of Singapore’s business laws and policies.

5. Collaboration and Negotiation

• Build long-term partnerships with investors, property developers, and collaborators.

• Lead project negotiations to secure terms that align with the company’s interests and ensure sustainability.

About us: Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

The Roles: A Assistant Restaurant Manager is responsible for a variety of tasks, including scheduling shifts, seating customers, and caring for staff members. They must also ensure that the place abides by all applicable laws and promotes an enjoyable dining experience with excellent customer service.

Job Description

• Taking responsibility for the business performance of the restaurant.
• Analyzing & planning restaurant sales levels & profitability.
• Organizing marketing activities such as promotional events & discount schemes.
• Preparing reports at the end of the shift/week, including staff control, beverage
• Creating & executing plans for department sales, profit & staff development.
• Setting budgets &/or agreeing them with the senior management.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Ensuring that all employees adhere to the company’s S.O.P. & S.O.S.
• Recruiting, training & motivating staff.
• Maintaining high standards of quality control, hygiene, health and safety.
• Checking stock levels & ordering supplies (dry store).
• Preparing Cash drawers & providing petty cash as required.
• Helping in area of the restaurant when circumstance dictate.

Job Requirement

• GCE O Level & above with 3 years of relevant experience as Fine Dining Assistant restaurant Manager.
• 3 years of customer service experience as a Assistant Manager to handle all level of customers in restaurant.
• Good knowledge of restaurant operations management
• Good communication skill and team management abilities

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• Staff meals will be provided and Staff Discounts entitlement
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

We are looking for an FOOD SERVICES FLOOR MANAGER to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Assistant restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals.

You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity.

Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. Responsibilities •

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

Deliver superior service and maximize customer satisfaction •

Must be efficient at bar. Cocktails, mocktails etc.

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 product

• 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 Requirements

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

whatsapp: 85986715

新加坡某海鲜餐厅

招聘服务员

要求有新马餐饮行业经验

薪水1700起，试用期后看表现加薪100-200，另外每月有业绩花红，销售提成等

工作时间：上午11：30-晚上11：30，下午有三小时休息。

包吃住

A seafood restaurant in Singapore

Recruit waiters

Experience in the catering industry in Singapore and Malaysia is required

The salary starts from 1700, and the salary is 100-200 after the probation period, and there are monthly performance bonuses, sales commissions, etc

Working hours: 11:30 a.m. - 11:30 p.m., with a three-hour break in the afternoon.

privide food and lodging

Jie Shun Jia | EA License No.: 24C2410 | EA Registration No.: R24124440 (FENG YINGJIE)