Restaurant Manager / Supervisor

Singapore, Singapore

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Present menu, take order, suggest and recommend appropriately to the customer.
To attend and respond to customer needs or request promptly and professionally.
Ensuring the quality of dishes before serving.
Responsible for table arrangement and cleanliness in the restaurant.
Make and serve coffee and tea.
Cashier duties.
To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to up-sell to guests.
Setting up, maintaining, and establishing physical placement of wine in cellars and cabinets in an organized and structured manner that is in coordination with the wine list.
Responsible for maintaining guest expectations and recommending wines accordingly to ensure guest satisfaction with regards to the wine.
Responsibility for the correct use and maintenance of glassware and other wine related equipment in the restaurant including but not limited to wine list covers, ice buckets, decanting equipment, specialty glassware, bar equipment, and other equipment.
Negotiate purchase prices with vendors.
Beverage inventory and costing management and regular maintenance and updating of wine list to reflect current products and vintages.
Maximizing sales opportunities through wine sales.
To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas and restaurant.
Perform other related duties as assigned by the Management/Owner.

Requirements

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