RESTAURANT MANAGER

AL CAPONE’S KALLANG PTE. LTD.

View: 101

Update day: 29-02-2024

Location: East

Category: Food & Beverage

Industry:

Salary: Negotiate

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Job content

DUTIES

1. Assist in the implementation of SOPs, service standards, sequence of service and the operational plans.

2. Continued development of the restaurant’s business plan to create memorable guests dining experience whilst increasing profitability.

3. Staff performance appraisals to improve productivity, service and knowledge.

4. Control of operating expenses as well as estimation of budgets and forecast with measures to reduce wastage.

5. Purchasing and inventory management of all operating equipment with the maintenance of a fully stocked restaurant.

6. Proper delegation of tasks to employees based on their strengths and supervising their performance.

7. Ensure proper scheduling of staff and administration of human resource records.

8. Work on maintaining excellent levels of internal and external customer service.

9. Daily revenue tracking and financial analysis of cost vs sales.

10. Plan customized food and beverage menus with the kitchen & bar team with consideration of guests’ preferences and requests.

RESPONSIBILITIES

1. To lead, oversee and manage daily operations in the delivery of excellent food and beverage service with the goal of achieving customer satisfaction.

2. Handle guests’ complaints and eventually convert dissatisfied guests into returning customers through efficient and accurate response.

3. Revenue management towards achieving profitability and quality goals by managing operations within set budget and to the highest standards.

4. Management of both Front of house and back of house staff to ensure complete all-round involvement and coordination.

5. Motivate service staff to provide excellent customer service and maintaining high productivity towards goal of high employee retention.

6. Maximise reservations and optimize restaurant’s seating plan by working with the Guest Relations Manager.

7. Ensure all activities within the restaurant are in compliance to hygiene, sanitation and safety regulations.

8. Establish relationships with suppliers and constantly research on new suppliers to ensure competitive sourcing.

9. Conduct training to consistently work towards knowledge-driven customer service and helping employees reach their full potential.

10. Involvement in the sourcing and planning of vendor contracts.

SKILLS, QUALIFICATIONS AND EXPERIENCE

1. Ability to communicate both verbal and written.

2. Extensive food, beverage and restaurant operations knowledge with proven previous role in management as well as understanding customer service

3. Knowledge of relevant computer applications usage

4. Basic knowledge of accounting principles and practices

5. Possess organizational and team management skills with strong customer service approach through professionalism.

6. Tertiary qualification preferred, a combination of practical experience and education will be considered as an alternative

7. Ability to perform all functions within the restaurant, when needed.

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Deadline: 14-04-2024

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