Restaurant Manager/ Assistant Manager/ Supervisor

Restaurant Manager/ Assistant Manager Responsibilities:

1. Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business.
2. Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability.
3. Manage, train and supervise team of staff at Restaurants to ensure and maintain a high service standard.
4. Ensure safety and hygiene practices.
5. Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers.
6. Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
7. Investigate and resolve complaints concerning food quality and service.
8. Ensure sufficient stocks supply in the restaurant for smooth operation.
9. Safe keeping of company properties.
10. Assist in sending daily sales reports.
11. Assist in operation to ensure the smooth operation of the restaurant.
12. Perform other duties as assigned by management.

Restaurant Manager/ Assistant Manager Requirements:

1. Minimum 3 years’ experience in Food and Beverage.
2. Preferably with 3 – 5 years of Management Experience.
3. Possess drive & passion to excel in the F&B industry.
4. Strong communication, problem-solving, motivational and people skills.
5. Able to commit to restaurant's peak period including weekends, eve of and public holidays.

Supervisor Responsibilities:

1. Assist the Restaurant Manager/Assistant Manager in the daily operations of the outlet.
2. Ensure guests’ needs are being taken care of.
3. Take charge of a group for restaurant crew.
4. Ensure the tables are prepared for the start of operations.
5. Take orders, make recommendations and highlight specials.
6. Clean tables and ensure tables are ready for the next round of customers.
7. Maintain overall restaurant cleanliness both indoors and outdoors.
8. Perform ad-hoc duties as assigned by the manager.

Supervisor Requirements:

1. Minimum 1-2 years of relevant work experience.
2. A high standard of personal hygiene.
3. A strong desire to ensure great experiences for guests.
4. Ideally someone with experience in Western Dining Restaurant and Wine Menu.
5. Able to commit to restaurant's peak period including weekends, eve of and public holidays.
6. Hygiene certificate would be advantageous.