Senior Restaurant Manager
2 months ago
Key Responsibilities
- Responsible for creating and upholding a culture of service and operational excellence, through effective systems, training and a great work environment in a Japanese fine dining restaurant
- Manage day-to-day operations in the restaurant as appointed
- Create and improve standard operating procedures for service and product preparation offered is uphold
- Generate monthly reports covering HR, inventory, sales, staff and customer feedback
- Improve and maintain a training program for all new staff / ongoing mentorship and training for existing staff
- Ensure Workplace safety and hygiene standards are adhered to regulatory guideline
- Full understanding, and ensuring procedural compliance with the company’s policies
Operational Administrative Duties
- Supports the Food & Beverage inventory / stock management and assists in resolving issues.
- Monitors stock ordering by venue management and helps maintain par levels.
- Monitors and oversees the weekly roster for management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance.
- Lead and conduct daily pre-shift roll call with team members to update on daily specials, guests preferences / feedback, internal memos, company / marketing update, station plan, sales and any other operational update.
- Helps to promote a friendly PR culture at the venues, communicates regularly with customers to obtain feedback and monitors trends.
- Assists DOR to investigate and resolve customer complaints.
- Assists in coordinating venue, POS programming and issues.
- Work together with DOR and venue management. Identifies and resolves operational issues and strives to develop alternative/improved job methods and improved workflow.
- Takes all necessary/prompt action to understand and resolve discrepancies in stock/other cash security issues.
- Provides feedback and ideas to help further develop and establish marketing and promotional activities for the venues and review/research customer satisfaction.
- Ensures all onsite marketing is implemented on time and in the correct manner.
- Works with the Kitchen Chefs to ensure best food quality and Grade A hygiene standards.
Key Requirements
- More than 6 years experience in the F& B industry, preferably with some fine dining experience
- Excellent knowledge of food & beverage offered in the
- restaurant
- Good knowledge of food ingredients and cooking methods of food available on the menu
- Good memory to recall orders and customers’ names
- Excellent communication and PR skills
- Good wine knowledge
- Sound problem solving and grievance handling know-how
- Exemplary leadership qualities
Tell employers what skills you have
Venue Management
Leadership
Ingredients
Operational Excellence
Cooking
Workplace Safety
Food Quality
Inventory
Problem Solving
Fine Dining
Wine Knowledge
Compliance
Cashiering
Customer Satisfaction
Customer Service
Japanese
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