Restaurant Manager

We're seeking a dynamic and driven Restaurant Manager for our

outlet in Sentosa. This position will help lead day-to-day

operations, uphold service excellence, and inspire a

high-performing team to deliver memorable dining

experiences.

You'll work closely with the

culinary and service teams to execute regular dining service,

private events and even events to the highest

standards.

Job

Description

Responsible for the day-to-day operations and

administration of the restaurant.

To provide

and ensure operating standards are according to procedures and

standards established by the F&B Department.

Daily roll-call with the service team to drive operations

effectiveness, cleanliness of the restaurant, accurate food order

taking, servicing the customer, promotions etc.

Event planning and execution, work closely with kitchen

crew to ensure food order is accurate and prompt during events

service to ensure consistent exceeding of established standards and

guest's expectation.

Attention to details,

encouraging a culture of high standards throughout the team. High

emphasis of customer service and management.

To be knowledgeable in all service techniques and

actively seek guest feedback and responding service issues

accurately and efficiently in professional manner with a suitable

service recovery.

Cultivate a motivated and

high performing team that is clear and committed in delivering

clear goals and target.

Ensure operational

profitability, suggest and recommend improvements to achieve better

sales target.

Administer for reservation list,

staff roster, recruitment process, daily sales report, inventory

report and other operation reports for management

review.

Supervising of employee and provide

training and development plan.

Ensuring the

cleanliness of the outlet and periodic maintenance and preventive

maintenance of the outlet's equipment and assets.

Other ad-hoc duties as

required.

Job

Requirements

Diploma

or equivalent qualification in Hospitality / F&B

Management.

Minimum 5 years of relevant

supervisory or managerial experience in casual / fine dining / event

execution.

Strong customer service and

problem-solving skill.

Strong and dynamic

personality who is willing to learn new items on food and

service.

Strong planning and people management

skill to lead a dynamic service team.

Acute

financial management skills, strong business acumen and excellent

knowledge of latest sales and marketing trends.

Team player with excellent interpersonal and

communication skills.

Ability to thrive in

fast-paced environments and handle multiple responsibilities with

composure

Able to commit to shift work,

weekends, and public holidays as part of a rotational

schedule

Proficient in MS Office applications

for administrative work.

Experience in wedding

and events are a plus point.