Job Description

$3800 - $4000 5 days work week Location: Outram Park


Responsible:

• Provide customers with a pleasant dining experience through consistent quality service and

product offerings and knowledge.

• Accomplishes venue human resource objectives by recruiting, selecting, orienting, training,

assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.

• Achieves restaurant operational objectives by contributing information and recommendations

to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change

• Meets restaurant financial objectives by forecasting requirements, preparing an annual

budget, scheduling expenditures, analysing / auditing variances, and initiating corrective actions.

• Plans menus by consulting with the culinary and bar teams, estimating food and beverage

costs and profits, and adjusting menus.

• Controls costs by reviewing portion control and quantities of preparation; minimising waste;

and ensuring high quality of preparation.

• Avoids legal challenges by conforming to the law and regulations / guidelines set forth by

various government bodies.

• Maximises venue profitability by ensuring portion control and monitoring accuracy of charges.

• Publicises the outlet by working with the marketing team to host various media and

encouraging local businesses to hold social events at the restaurant and at external events.

• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing

sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing contingency plans; maintaining operating systems; and maintaining the premises.

• Maintains ambience by controlling lighting, background music, linen service, glassware,

dinnerware, and utensil quality and placement; and monitoring food / beverage presentation and service.

• Updates job knowledge by participating in educational opportunities, reading professional

publications, maintaining personal networks, and participating in professional organisations.

• Enhances department and organisation reputation by accepting ownership for accomplishing

new and different requests; and exploring opportunities to add value to job accomplishments.

• Ensure that assigned concepts are all given fair oversight in accordance with priority.

• Recommend and serve the suitable wines according to the preference of the guests.

• Advice the guests about the best pairs of food and wine.
  

Requirements:

• Diploma in Hospitality/Culinary Arts or relevant disciplines preferred.

• Minimum WSET level 1 qualification or equivalent

• Minimum 3 years of working experience in a managerial position in restaurants or bars with

substantial wine programs.

• Possess good interpersonal communication skills.

• Excellent leadership skills.

• Good industry knowledge and networking skills.
  

EA LIC:19C0013 EA Reg: R2196393