Dining Operations Manager
4 days ago
Marguerite, a Michelin-starred restaurant, is part of the J C TAPAS BAR PTE. LTD. group. As the "face" and ambassador of Marguerite and Hortus, the General Manager plays a crucial role in leading the venues' personality and soul.
Job SummaryThe General Manager oversees the overall operations and service standards of the outlet to meet and exceed guest's dining experience expectations.
Main Responsibilities:- Sales Forecasting and Cost Management: Forecasts sales, covers, and payroll costs to ensure optimal revenue growth and cost control.
- Operations Supervision: Supervises the operation, ensuring sufficient manning coverage for smooth day-to-day operations.
- Team Leadership: Assigns responsibilities and tasks to Assistant Managers, Junior Assistant Managers, and Supervisors, ensuring they are best suited for their roles.
- Quality Standards: Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.
- Sales Promotion: Promotes sales through direct guest contact and encourages repeat business.
- Guest Feedback: Obtains customer feedback during operations to ensure satisfaction and build a loyal following.
- Guest Complaint Handling: Handles guests' complaints and comments competently and swiftly.
- Leadership Style: Executes hands-on leadership by actively engaging in colleague support and guest service during major meal periods.
- Talent Development: Provides regular team meetings for training, arranges examinations for staff, and uses performance reviews to identify and develop talent.
- Brand Representation: Knowledgeable about representing the brand and promoting the outlet.
- Media Personality: Comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
- Revenue Analysis
- Cost Control: Implements measures to improve control of costs, expenses, and labor.
- Revenue Forecasts: Submits regular forecasts of restaurant revenue and works on property revenue to yield.
- Education: Minimum Food & Beverage/Hospitality Management Certificate or equivalent.
- Experience: At least 6 years of relevant experience as a Restaurant Manager or Restaurant General Manager in the Fine-Dining F& B Industry.
- Skills: Strong leadership skills, excellent communication skills, problem-solving ability, detailed knowledge of fine dining cuisine, strong working knowledge of food and wine, and Microsoft Office.
- Salary: Estimated salary $80,000 - $120,000 per annum, depending on experience and qualifications.
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