Restaurant Manager The Lo

Our concepts are part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:
General Management
- Overseeing operations - guest service, strong knowledge primarily in wine, sake knowledge will be an additional advantage
- Developing and executing plans to achieve daily and monthly targets
- Manage staff, overseeing work schedules and assigning specific duties
- Create and improve standard operating procedures for service and product preparation
- Oversee venue equipment and facilities management / maintenance
- Conducts regular inspections on the general cleanliness and maintenance of venues and take corrective action as and when necessary
- Monitor venue adherence to all licensing laws regarding the service of food and beverage, public / employee safety and food safety
- Plan and manage activities with the Marketing department relating to sales promotions, events, etc
- Review and analyze sales mix, inventory, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
- Communicate with customers to receive feedback and manage complaints
- Open and close the restaurant on time
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage restaurant’s good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
- Maintain a positive restaurant culture
- Create work schedules that align with the restaurant’s needs

Human Resource & Financial Management
- Analyse POS reports and sales trends, recommend and implement cost control exercises, and improvements to onsite sales and marketing tools
- Conceptualizing staff development plans according to the needs of the business
- Determine staffing requirements, interview, hire and train new employees, or oversee those personnel processes
- Setting direction and expectations for the team to achieve team goals
- Implementing training strategies for the venue
- Monitors and liaises with HR/L&OD on all venue onsite training activities
- Fully understanding, and ensuring procedural compliance with the Company’s policies

**Requirements**:

- At least 8 - 10 years of senior operations leadership experience in the hospitality industry
- Strong knowledge in wine, and exposure/experience in natural wine will be advantageous
- An effective and energetic people leader with experience
- Expertise in service excellence, seasonal business operations and diverse / high-end social and recreational programs
- Well-developed skill set and demonstrated professional track record in the areas of - operations management - budgeting, financial analysis and cost-based management - strategic planning - internal & external customer relationship management - talent management - program and project management - leading monthly reports & meetings
- Related field of study such as Hospitality, F&B Management, would be advantageous

We love people who:

- Go above and beyond to make someone else's day
- Are thoughtful and kind, while upholding high standards
- Own outcomes and drive solutions
- Are ever-curious and always learning

**Benefits**:
We believe in taking care of our people, so they can take care of others. We recognise and support each individual through medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service