Job Description

We are building a diverse team for an upcoming chef-centric lifestyle restaurant, opening in Q3 of 2022 in the CBD/Chinatown area. Focusing on contemporary Southeast Asian cuisine, we strive to preserve the heritage as well as provide exemplary guest experiences with warm hospitality. We are looking for honest, keen and passionate individuals who share and believe in our philosophy and values. The upscale restaurant is headed by the Chef Patron of English-Malay parentage with 20 years of professional restaurant experience, ranging from Michelin-starred restaurants to five-starred hotels in Kuala Lumpur, London and Tokyo.


Responsibilities:

General Manager

• Lead the daily operations, oversee the development and implementation of strategies and initiatives, and establish customer service and experience standards to drive business goals.
• Work with direct reports to develop and implement promotions, food, menu items and presentations.
• Develop a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
• Ensure integration of departmental goals in plans.
• Ensure that regular, on-going communication occurs in all areas of food and beverage.
• Work with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
• Establish business continuity and crisis management plans across the operations.
• Reviews staffing levels to ensure that guest service and operational needs are met.
• Sets expectations for food and beverage leadership team for demonstrating desired service behaviors.
• Provides feedback to employees based on observation of service behaviors.
• Utilizes employee feedback policy to identify and address employee problems or concerns in a timely manner.
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Create and atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Formulate strategies for continuous improvement.
• Develop service recovery frameworks to address customer service delivery gaps.
• Drive recruitment efforts based on projected manpower requirements and business needs.
• To undertake any other duties and responsibilities assigned by the management.
• Act as a link between the management and operations to ensure that business goals are met.

• Diploma or Degree in Food & Beverage Management, Hospitality or equivalent.
• Minimum 8 to 10 years of experience in a similar capacity.
  

• Assist the General Manager in ensuring smooth daily operations and compliance of service, food hygiene, safety, and other standards amongst the team. Drive sales and profitability.
• Work with General Manager on sales projection and lead the restaurant team in the attainment of sales targets.
• Manage and monitor the outlets ‘sales and expenditures, compare budget against actual and take appropriate actions to meet budgets.
• Implement strategies and action plans to meet the sales and operations objectives.
• Develop cost control system and procedures for implementation to achieve profit margin.
• Analyse and interpret monthly profit and loss statements and take action to drive sales.
• Prepare and submit monthly sales and P&L analysis report on a timely basis.
• Ensure that the restaurant operates in compliance with Operating Level Programs Standards, local authorities’ and NEA’s regulations.
• Conduct Bi-annually Operating Level Programs Standard Checklist in the restaurant and discuss areas for improvement.
• Constantly review operation procedures, methods and workflow and introduce improvement to achieve level of efficiency and service.
• Assist in the set-up of new restaurant, working with various parties in restaurant layout, selection of equipment, ordering of inventory and other aspects pertaining to the set-up.
• Lead and direct the team to attain sales and operational objectives.
• Review staff roster to ensure adequate manpower for daily operations.
• Plan and anticipate manpower requirements to ensure sufficient manpower for operations.
• Verify all voids, refunds, and discounts, and ensure all cash takings of outlets are deposited promptly.
• Conduct cash audit, monitor any cash and sales transaction irregularity, and take appropriate actions and institute necessary cash control measures over internal theft.
• Ensure that the standard of service is maintained.
• To undertake any other duties and responsibilities assigned by the management.
• Act as a link between the corporate office and the restaurant level by communicating objectives and instructions to the restaurant and providing necessary feedback to the various departments.

• GCE ‘A’ Level/Diploma in Food & Beverage Management, Hospitality or equivalent.
  

• $500 Sign-on Bonus *
• $500 Retention Bonus *
• Variable Bonus
• Annual Leave (Min 14 days)
• Uniforms Provided
• Birthday Leave & Voucher
• Staff Discount
• Medical & Dental Benefits
• Career Progression

• T&C applies