Restaurant General Manager

Job Title: Restaurant General Manager

Reports To: CEO

Summary:

You will be a key lead member of our vibrant team, responsible for leading, curating and crafting an array of premium cuisines, and providing exemplary customer service. Your role will involve leading and managing the team, training junior staff, and ensuring a seamless operation to enhance our guests' dining experience.

Key Responsibilities:

1. Ensures the efficient and profitable management of the restaurant.
2. Keeps the CEO of The Restaurant up to date with relevant issues in the restaurant and gets their input and advice where necessary.
3. Ensures that the stock take figures are completed and accurate as per company requirements.
4. Covers for floor supervisors during emergency vacations and ad-hoc leaves.
5. Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
6. Supervises the opening & closing of the restaurant.
7. Ensures the proper cleaning and lighting and the uplift of all restaurant areas.
8. Supervises a daily check-up on the smooth performance of all restaurant machinery and equipment.
9. Maintains safe working conditions for employees and customers; resolves safety concerns quickly.
10. Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department.
11. Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job training and daily meetings.
12. Manages the restaurant staff working schedules.
13. Motivates and develops staff, in order to encourage their professional development.
14. Evaluates the performance of all restaurant employees ensuring that reviews are delivered to the HR Department on time.
15. Handles guest problems and complaints and grievances.
16. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
17. Maintains an efficient ordering system to ensure that all necessary restaurant and office supplies are available as needed.
18. Responsible for all aspects of Front-of-House operations at the outlet, including the supervision of the restaurant management team, service, bar, and hostess teams, in carrying out their roles and responsibilities.
19. Works closely with the Executive Chef and Back-of-House team in ensuring smooth service.
20. Always maintains robust communications between both teams, including attending weekly meetings and regular follow-ups.
21. Ensures Front-of-House team’s participation and engagement in CSR and sustainability activities.
22. Develops, trains, and promotes employees with potential to grow within the outlet.
23. Ensures adherence to policies and procedures outlined in Employees’ Handbook and training materials.
24. Upholds stringent customer service standards upheld by management and proposes improvement plans to mitigate shortfalls.
25. Reviews customer service standards audit with the Operations Evaluation & Analysis team and implements corrective action plans to improve overall customer journey and experience.
26. Monitors guest reactions and confers frequently with service staff or captains to ensure guest satisfaction.
27. Investigates and resolves guest complaints in a prompt and professional manner. Ensures proper documentation is in place for follow-up and has a structured plan to reduce similar complaints in the future.
28. Constantly monitors and drives initiatives to improve ranking on various platforms, such as TripAdvisor and Google Reviews.
29. Ensures that the guests’ profile in the customer database is updated with the latest information and all staff on service are aware of guests’ preferences and needs.
30. Works closely with the Executive Chef to curate, launch and track success of a year-long roster of promotional menu/items in line with property-wide campaign and/or corporate initiatives.
31. Conducts regular reviews of menu and promotions (including pricing, drink pairings, taste, feedback from guests, etc.) with the Executive Chef, to constantly push for, and deliver a dining experience that is best in class.
32. Develops and executes a marketing strategy with the Management Marketing Team to drive higher foot traffic and PR mileage for the restaurant. Takes the initiative to monitor all marketing and social media channels and analyze the return on investment (ROI) of marketing campaigns.
33. Creates a safe and clean working environment by emphasizing the importance of workplace safety and hygiene, and ensuring employees are sufficiently trained on such aspects.
34. Performs weekly Front-of-House inspections, where needed, to follow up on critical repairs and addition & alteration works, in collaboration with Facilities.
35. Works closely and leads restaurant team to increase outlet’s productivity and efficiency. Reviews operating results with the restaurant management team and presents monthly P&L results with CEO.
36. Prepares and is held accountable for outlet’s budget, forecasts, and CAPEX requirements.
37. Ensures all cashiering procedures are processed in compliance with accounting standards and in a timely manner.

Qualifications/Skills and Abilities:

1. Minimum 8-10 years’ experience in a renowned restaurant group, luxury hotel chain, high-end fusion restaurant.
2. Relevant certifications or degrees in hospitality management or a related field.
3. Proven experience in restaurant management, preferably in a high-volume, upscale dining environment; local experience is a must and international experience will be ideal.
4. Strong leadership and communication skills with a passion for creating a positive and vibrant team culture.
5. Excellent problem-solving abilities, adaptability, and a proactive approach to challenges.
6. Financial acumen and experience in budget management.
7. Possesses a comprehensive set of F&B service and operations skills.
8. Enjoys problem-solving and able to think outside-the-box in difficult situations.
9. Team-oriented approach to management with a mindset of open communications.
10. Capable of building and managing relationships with multiple departments as well as key customers.
11. Administration knowledge of F&B operations and quality management.
12. Proficient in Microsoft Office programs.
13. Has a well-groomed, professional appearance.

Additional Information:

1. Salary: $5,000 – $7,500 (Based on Experience)
2. Location: Changi Village
3. Comprehensive Health Insurance
4. Opportunity to work in a prestigious rooftop restaurant with stunning sea view.
5. Leadership and career growth opportunities.
6. Training and development programs to enhance your bartending skills.

Summary of Role Requirements:

• Flexible hours available.
• More than 4 years of relevant work experience required for this role.
• Work visa can be provided for this role.
• Expected start date for role: 01 December 2024.
• Expected salary: $5,000 - $7,500 per month.