Toa Payoh - Restaurant Manager

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.
• Enforcing standards and safeguarding the integrity of the company.
• Drive sales through operational execution.
• Responding to feedback and customer complaints.
• Achieve profitability through exercising cost control.
• Manage restaurant liability through human resource standards, safety and security.
• Maintaining high standards of quality control and restaurant hygiene.
• Train and develop staff.
• Recruitment and training of staff.
• Managing staff and providing feedback.
• Role model the standards of performance, appearance and behaviour at all times.
• Responsible for team motivating and forging a performance driven team.
• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).
• Events management (Staff briefing, preparation and execution of event).
• Assisting in planning beverage and wine menu.
• Responsible for monthly Inventory submission.
• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.
• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)
• Collection of customer feedback.
• Ensuring sufficient stocks for daily operations.
• Responsible for cash bank-in.
• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).
• Energetic, able to work in a fast paced environment.
• Great leadership, interpersonal, and communication skills.
• Service and result oriented, good team player.

5 days work week 44 hours