Responsible
for overall operational, financial and management with strong hospitality
experience to ensure the reputation of the company is maintained at the highest
level.
Coordinating
work and schedules.
To develop working
relationships with front and back of restaurant staff.
Constantly seek customer
feedback and opportunities to develop high – quality service in the outlets.
Making sure outlets have
sufficient staff by managing their rosters and leave effectively.
Provide on-job coaching and
guidance to team members, managing their performance to ensure a smooth
operation.
Arrange for timely and
detailed briefing sessions for downward communication of product/service
changes and for sharing of learning from service recovery actions of the recent
past.
Establishes
restaurant business plan by surveying restaurant demand, conferring with people
in the community, identifying and evaluating competitors, preparing financial,
marketing and sales projections and estimates.
Regularly review product quality and research new
vendors.
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)
Overlook
and supervise opening and closing FIFO.
Assign
tasks/responsibilities to Restaurant Manager and Supervisor and follow up on
completion.
Liaise
with marketing team for brand level /delivery portal promotional activities to
drive sales revenue.
Monitor outlet general
expenses and consumables. Make sure to keep below 2% of monthly sales.
Handle Vendor Management
Requirements
Proven work experience in Fine dine in
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 Open Table and Peach Works
Strong
leadership, motivational and people skills
Acute financial
management skills
BSc degree in Business Administration;
hospitality management or culinary schooling is a plus
