Restaurant Manager

2 months ago

Singapur, Singapore The Standard Hotel Full time

Responsibilities:

A strong focus upon pre-opening hiring requirements resulting in finding the best available talents. Create a pre-opening training plan for front-of-house operations including breakfast, lunch, dinner. Create front-of-house OSE pre-opening plan for distribution and usage. Assist the Director of F&B during pre-opening to create departmental SOPs. Supervise daily restaurant operations with a strong presence on the floor and assist the team in operations during peak meal periods. Ensuring that the department maintains a first class and positive visual impact including ambiance, cleanliness, orderliness and décor. Ongoing control and enhancement of quality standards and guest services. Work to continuously improve guest satisfaction. Work with the stewarding team to ensure that all equipment needs are met, and all equipment are properly maintained and inventoried. Creation and implementation of guest preference programs. Working with the team to create new ideas and promotions resulting in increased opportunities for food and beverage sales. Work closely with the Culinary team to maintain food quality. Ensuring a safe and healthy work environment for all colleagues. Maintain high team morale and team spirit within the department. Ensuring all training processes are in place and executed. Ensures all required departmental meetings are consistently conducted. Plays a significant role in maximising financial performance and attracting hotel and non-hotel guests. Assist with the creation and execution of the restaurant's budget, forecast and marketing plan. Ensure point of sales system are always updated and maintained with complete accuracy. Supports public relations opportunities to promote the restaurant.  Conduct daily food and beverage tastings. Ensure compliance with all food and beverage policies, standards and procedures, including food handling and sanitation standards. Interact with guests appropriately during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Actively participates in the hiring process to identify the right talent to support the outlet's concept in line with Standard’s recruiting guidelines. Provides direction to team members through coaching, guiding and celebrating. Continuously improve colleague retention. Identifies the development needs of others whilst coaching to improve their knowledge and skills. Manage staffing levels to meet guest service standards, operational needs and financial objectives. Ensure that expenses and requisitions are in line with budget and forecast. Be well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed.

Requirements

Certificate or Diploma in Restaurant Management or extensive F&B experience. Minimum 2 years of relevant experience in a similar concept restaurant or restaurant capacity. Fluent in English, knowledge of additional languages is a plus. Knowledge of Japanese cuisines, their preparation and service. Able to perform under pressure. Acts as a role model to demonstrate appropriate behaviours. Ability to work well in stressful and high-pressure situations. A team player and self-starter.

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