Outlet Manager

2 days ago

Singapore AUXILIARY CONSULTANT (AC) Full time

**$3800 - $4000**

**5 days work week**

**Location: Outram Park
Responsible:

- Provide customers with a pleasant dining experience through consistent quality service and

product offerings and knowledge.
- Accomplishes venue human resource objectives by recruiting, selecting, orienting, training,

assigning, scheduling, coaching, counselling, and disciplining employees; communicating job

expectations; planning, monitoring, appraising, and reviewing job contributions; planning and

reviewing compensation actions; and enforcing policies and procedures.
- Achieves restaurant operational objectives by contributing information and recommendations

to strategic plans and reviews; preparing and completing action plans; implementing

production, productivity, quality, and customer-service standards; resolving problems;
completing audits; identifying trends; determining system improvements; and implementing

change
- Meets restaurant financial objectives by forecasting requirements, preparing an annual

budget, scheduling expenditures, analysing / auditing variances, and initiating corrective

actions.
- Plans menus by consulting with the culinary and bar teams, estimating food and beverage

costs and profits, and adjusting menus.
- Controls costs by reviewing portion control and quantities of preparation; minimising waste;
and ensuring high quality of preparation.
- Avoids legal challenges by conforming to the law and regulations / guidelines set forth by

various government bodies.
- Maximises venue profitability by ensuring portion control and monitoring accuracy of charges.
- Publicises the outlet by working with the marketing team to host various media and

encouraging local businesses to hold social events at the restaurant and at external events.
- Maintains a safe, secure, and healthy environment by establishing, following, and enforcing

sanitation standards and procedures; complying with legal regulations; securing revenues;
developing and implementing contingency plans; maintaining operating systems; and

maintaining the premises.
- Maintains ambience by controlling lighting, background music, linen service, glassware,

dinnerware, and utensil quality and placement; and monitoring food / beverage presentation

and service.
- Updates job knowledge by participating in educational opportunities, reading professional

publications, maintaining personal networks, and participating in professional organisations.
- Enhances department and organisation reputation by accepting ownership for accomplishing

new and different requests; and exploring opportunities to add value to job accomplishments.
- Ensure that assigned concepts are all given fair oversight in accordance with priority.
- Recommend and serve the suitable wines according to the preference of the guests.
- Advice the guests about the best pairs of food and wine.

**Requirements**:

- Diploma in Hospitality/Culinary Arts or relevant disciplines preferred.
- Minimum WSET level 1 qualification or equivalent
- Minimum 3 years of working experience in a managerial position in restaurants or bars with

substantial wine programs.
- Possess good interpersonal communication skills.
- Excellent leadership skills.
- Good industry knowledge and networking skills.

EA LIC:19C0013 EA Reg: R2196393

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