Restaurant Manager - UOL CLAYMORE INVESTMENT PTE. LTD.

Roles & Responsibilities

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 Mosella Restaurant through the delivery of exceptional and consistent dining experiences, operational efficiency, quality food standards and effective resource management.

Our Expectations :

• Assist the Food & Beverage Manager in efficiently managing and organizing 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, 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 in 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 briefing and roll calls are conducted by shift in-charge to al 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 including any other quality certification that the Hotel may embark on within the outlet. Perform table touch for all meal periods.
• Take and serve food and beverage orders promptly & 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 next service. Present bills to diners, collect payments, and process transactions with the cashier. Perform cashiering duties where 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 tandem with business level 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 absences 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 to 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 to deliver 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 takes pride in team development and growth, we would love to hear from you!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Tell employers what skills you have

Forecasting

Upselling

Quality Assurance

Workplace Safety

Food Quality

Inventory

Team Development

Customer Relationships

Purchasing

Sanitation

Restaurant Management

Revenue Growth

Cashiering

Customer Service

Staff Management

Scheduling

Hospitality