Job Description

Salary: $6,000 to $6,500
Allowance: transportation allowance Sgd 2005 workday per week, fixed rest on Monday
working time: 10.30-10.30 (rest 2-3 hours break in between)Lunch service usually end by 2.30pm, restart around 6pmWorking location: near to MRT Napier,Main Responsibilities:
-Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
-Take responsibility for the business performance of the restaurant
-Analyse and planning restaurant sales levels and profitability
-Prepare reports at the end of the shift/week, including staff control, food & cash control and sales
-Create and execute plans for department sales, profit and staff development
-Accountable for labour and F & B costing matters including inventory control and conducting bi-monthly stock
-Plan and coordinate menus
-Manage filing system and read company emails
-Handle disciplinary issues, conducting Annual review and confirmation of staff
-Provide effective leadership to the food and beverage Teams to ensure targets are met
-Constantly review, evaluate operations/procedures and suggest improvements to the management
-Coordinate the entire operation of the restaurant during scheduled shifts
-Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer
-Ensure all employees adhere to the company\'s uniform standards
-Meet and greet customers and organise table reservations
-Advise customers on menu and beverage choice
-Conduct orientation and training and coach new trainees
-Plan staff duty roster and cleaning duties
-Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
-Maintain high standards of quality control, hygiene, and health and safety
-Ensure the strict compliance by all service and kitchen staff to company\xe2\x80\x99s standard operating procedures
-Perform banking duties
-Any other appropriate duties and responsibilities as assignedRequirement:
-At lease 2 years of experience in a fine dining restaurant and management
-Has experience as a restaurant manager or assistant restaurant manager is preferable

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