Restaurant Manager

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together! Join us as a Manager!

Some duties include but not limited to:

• Overseeing of the service of the Restaurant.
• Being responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handling guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Providing coaching and feedback to staffs.
• Monitoring and maintaining the operating systems of the outlet.
• Ensuring food quality and hygiene standard is maintained.
• Greeting and coordinating the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognising the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensuring guests’ requests are not delayed.
• Recording and report all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Monitoring and maintaining the operating systems of the outlet.
• Ensuring that no standing bills stays on the system, and account for all voided.
• Promoting the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handling emergency and difficult situations.
• Adjusting any modifications to checks or bills.
• Ensuring that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Developing and implementing service-related training programs.
• Performing miscellaneous job-related duties as assigned.

Requirements:

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment