Restaurant Manager

Be part of the amazing team at PAN PACIFIC

ORCHARD, SINGAPORE to redefine the city's landscape and grow your

hospitality career with us!

The

Restaurant Manager is responsible for the overall operations of our

Mosella restaurant by delivering exceptional and consistent dining

experiences, ensuring operational efficiency, maintaining quality

food standards, and managing resources

effectively.

Our

Expectations : Assist

the Food & Beverage Manager in efficiently managing and

organising the outlet to achieve operational efficiency,

profitability, and revenue growth.

Monitor and

manage restaurant financial objectives by forecasting requirements,

scheduling expenditures, and analysing sales, labour, and food cost

variances. Curate and plan ahead of time for promotions,

activations, and execution of seasonal activities.

Guide, train, and motivate the team to meet periodic

sales targets for the outlet. Drive and monitor upselling within

the outlet.

Lead and supervise shifts,

ensuring proper table and work area setups, service quality, and

hygiene standards.

Replenish items as

necessary to maintain service efficiency. Ensure mise en place and

side stations are fully stocked with food items and non-food items,

such as crockery and chinaware, before each shift.

Establish par stock levels and supervise inventory

taking.

Conduct, or ensure that, daily

briefings and roll calls are conducted by the shift in-charge to

all duty personnel, sharing pertinent service and / or information

and hotel updates.

Build customer

relationships and loyalty through active engagement during meal

periods.

Understand and implement Leading

Quality Assurance (LQA), FORBES standards, and any other quality

certifications that the hotel may adopt within the outlet. Perform

table touches during all meal periods.

Take

and serve food and beverage orders promptly and efficiently. Clear

and remove soiled dishes, transporting them to the dishwashing area

in a safe and efficient manner. Reset tables based on stipulated

standards to prepare for the next service. Present bills to diners,

collect payments, and process transactions with the cashier.

Perform cashiering duties when needed.

Develop

Standard Operating Procedures (SOPs) based on operational

requirements and prescribed quality certification

standards.

Conduct departmental SOP training

for all Associates. Monitor and ensure Associates adhere to SOPs in

their duties.

Forecast manning requirements in

line with business levels at each meal period.

Plan, request, and coordinate the deployment of in-house

and / or external agency casual labour to supplement manning

requirements.

Ensure that scheduling and

approvals of leave of absence and overtime are made in a timely

manner, considering business peaks and troughs.

Check to ensure that all Associates (including casuals)

on duty are well-groomed in accordance with the hotel's prescribed

grooming standards.

Prepare and submit reports

as required in a timely manner.

Comply with

all relevant Workplace Safety & Health and Food Hygiene

practices and requirements.

Ensure the hotel's

properties and facilities are protected and maintained in good

working condition. Report any loss or damage promptly.

Undertake any other related tasks or assignments as

directed by the Food & Beverage

Manager.

We are seeking a

detail-oriented Restaurant Manager with a natural flair and passion

for delivering top-notch guest service and dining experiences. If

you have at least 5 years of managerial experience in restaurant

management with a luxury brand, managing a large diverse team, and

take pride in team development and growth, we would love to hear

from you!

We are also dedicated to providing

equal employment opportunities, including for individuals with

disabilities.