Restaurant & Bar Operations Manager - D08 Little India, SG

Roles & Responsibilities

Key Responsibilities of the Restaurant Manager :

• Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries
• Liaise and engage with Marketing to find the right promotions and activities for the restaurant
• Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
• Builds and maintains effective working relationships with all key stakeholders
• Delivers effective training programs that advance service standards, profitability, and cost control
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager :

Tell employers what skills you have

Licensing

External Audit

Due Diligence

Housekeeping

Legislation

Food Quality

Inventory

Purchasing

Counseling

Administration

Sanitation

Compliance

Cashiering

Communication Skills

Budgeting

Customer Service

Cocktails

Catering

Cost Control

Hospitality