Venue Management and Operations
● Understand the policies, ideologies, and goals of Entrepreneur Resorts Group and contribute to the overall direction.
● Accountable for planning, coordinating and managing all employees and delivering a
high quality product and service for our members and guests.
● Ensure efficient and effective F&B operations along with excellent customer service
standards are delivered at all times.
● Manage and oversee the FOH employees to respond to guest comments, requests and complaints in a timely and professional manner.
● Manage and oversee the BOH employees to ensure that all stock levels, cleaning, food hygiene, preparation and presentation are in line with the agreed standards.
● Manage and coordinate with outside vendors and all departments within the property.
● Maintain knowledge and standards of all menu items, preparation method/time,
ingredients, sauces, portion size, garnishes, presentation and prices on the menu.
● Manage and coordinate any and all repairs and maintenance of the venue and facilities.
● Create exceptional guest experiences to drive repeat and return business through
customer engagement, outstanding food and beautiful surroundings.
● To ensure that food service is always efficient and effective, and facilities conform and
comply with the regulatory hygiene and sanitary requirements, with excellent customer
service and service recovery procedures.
● To conduct daily staff briefing and roll calls so as to provide information on venue
promotions, events, VIPs, etc.
Human Resources
● Manage all Human Resources responsibilities within the property, to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies/labour law and legal requirements
● Manage team members to ensure they are alert to all their duties and adhere to
Company policies and procedures regarding; health, safety, the property, and welfare of
the members and guests
● Ensures all team members are aligned and delivering the Genius Group Culture Code
● Conduct regular performance evaluations in accordance with company guidelines.
● Mentor and develop managers / supervisory team members in regard to leadership,
consistency, training and overall departmental standards and policies.
Financial Management
● Establish restaurant Promotion (Business) plan, Project Map (Marketing plan), set up
P&L, daily revenue reporting (BHR), petty cash management, purchasing controls and
revenue forecast numbers to meet company goals and budget.
● Exercise cost controls for all aspects of restaurant and bar operation. Maintaining low
wastage levels through good inventory management, accurate recording and active
monitoring.
● Achieve monthly sales targets and report daily sales of the property to the group
management through the daily revenue (BHR) report.
Sales/Marketing Management
● Oversee and lead all promotional campaigns and coordinate with the marketing and
community departments to develop and implement strategies and engagement through
social media and traditional marketing channels.
● Promote daily and weekly specials to generate incremental revenue and oversee key
monthly and quarterly events in conjunction with Genius Group and based on the UN
Sustainable Goals.
● Achieve and maintain excellent Google & Trip advisor reviews, consistently at a high
score and ideally placed within the top 10 restaurants for Singapore.
● Monitor, evaluate and audit all promotions and offerings to our guests, build
relationships with our partners and grow the membership community at the restaurant.
● Devise, promote, and implement procedures and strategies to increase revenue and
effectively recognize areas of opportunity for cost containment.
