Job Description

Job Summary:

• Ensure the daily service operations are properly executed and performed
• Work with fellow team members to ensure a good and conducive working environment
• Assist manager in managing the day-to-day operations in the restaurant as appointed
• Responsible for creating a memorable dining experience for guests
• Assist the outlet managers in ensuring all restaurant supplies are well stocked and managed
• Train, counsel, guide and instruct junior personnel in the proper performance of their duties
• Familiar with all the job duties, responsibilities, and roles of all junior service staff
• Fully understanding, and ensuring procedural compliance with company\xe2\x80\x99s policies
• Demonstrate, introduce, and adopt productivity initiatives as and where necessary

Key Responsibilities: Operational Administrative Duties

• Work with AM/M in planning of roster, to promote productivity and minimize labour costs while maintaining best staffing balance.
• Do monthly inventory of equipment, wines and perishables and report to AM/M of any issues and assist in resolving them.
• Ensure stock par levels are at optimal levels and assist in the ordering for replenishment
• Ensure restaurant inventory is well maintained and report to AM/M if any item needs to be replaced or replenished (e.g. low count of cutlery, bad quality serviettes from supplier)
• Provide feedback and ideas to help further develop and improve the operational flow of the restaurant.
• Monitor guest feedback (through in house channels or social media channels). Report to AM/M on any guest complaints or compliments and assist to resolve any guest issues raised.
• Work with the Kitchen team to ensure best food quality and Grade A hygiene standards.
• The individual must be focused on participating in operations during the key operating hours and must refrain from working on his/her laptop or doing any paperwork.
• Assist AM/M for sourcing of items and raise comparative quotes for competitive pricing and quality.
• Proper upkeep of the suppliers\xe2\x80\x99 list with past quotations, invoices to refer for repeat ordering.

Operational Duties

• Be well versed in the product knowledge, standard operating procedures of service and the upkeep of the restaurant.
• Ensure overall restaurant cleanliness. To oversee and ensure weekly cleaning duties are done and followed.
• Assign and delegate staff to their respective stations and ensure their stations are set up and organized according to required standards.
• Assist AM/M in organising the reservations for the day, seating plan arrangement and assign staff to stations.
• Supervise the service team on the standard operation procedures of service to ensure smooth operation flow during service.
• Assist to conduct roll call with the service team for updates before meal periods. Roll call to include: 1. Communicating on daily specials and item. 2. Service standards that need to be achieved. 3. Information on assignment of roles/ sections. 4. Update of any promotions, feedback, and internal memos
• Handles the Mid Shift & Closing Shift of Sales Daily
• Assist in the closing of the restaurant and secured storage of cash sales to be deposited
• Have good rapport with guests to ensure they have a good service/food experience.

Training

• Support AM/M with conducting of training with staff for food, beverage / wine knowledge, methods of cooking and service standards.
• Guide and supervise the service team on the guest service and service flow.
• Ensure all staff that handles food & beverage are basic hygiene certified.
• Ensure all staff adhere to the highest standard of hygiene and keep to the uniform etiquette and guidelines.

Requirement:

• Minimum of Bachelor Degree
• 4 or more years in restaurant front of house operations or a similar capacity
• Basic knowledge in the use of computer software: Word, Excel, Outlook
• Skilled in handling guest verbal complaints
• Good knowledge of Concept/Brand guest service standards
• Good knowledge of food ingredients used
• General knowledge of food handling, food preparation and cooking procedures
• Good knowledge of food hygiene regulations and company quality standards
• Passion to serve
• Able to work at a fast pace under pressure
• Creative in dealing with situations
• Positive attitude and responsible
• Good attention to detail
• Able to work in a team
• Good standard of personal hygiene
• Able to work in Singapore

Job Types: Full-time, Permanent Salary: RM8,500.00 - RM8,700.00 per month Benefits:

• Dental insurance
• Opportunities for promotion

Application Question(s):

• Will you be able to reliably commute or relocate to SINGAPORE for this job?
• When would you be able to start working in a new role?

Experience:

• F&B: 1 year (Preferred)

Language:

• English (Preferred)