Restaurant Executive jobs in Tiong Bahru

Job Description

Ensures the efficient and profitable management of the restaurant

Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary

Ensures that the stock take figures are completed and accurate as per company requirements

Covers for floor supervisors during emergency vacations and Ad-hoc leaves

Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.

Supervises the opening & closing of the restaurant

Ensures the proper cleaning and lighting of all restaurant areas

Supervises a daily check up on the smooth performance of all restaurant machinery and equipment

Maintains safe working conditions for employees and customers; resolves safety concerns quickly

Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department

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

Manages the restaurant staff working schedules

Motivates and develops staff, in order to encourage their professional development

Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time

Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees

Handles guest problems and complaints

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

Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed

Performs other duties pertinent to this job as assigned.

Requirements

1.

Degree or advance diploma in Hotel & Restaurant management

2.

Preferable with Hotel F&B or Chain stores management experience

3. Min 2 years’ experience as Restaurant General Manager

4. Experience and knowledge in Wine and Sake

5. Able to perform Shift work; including weekends and public holidays

6. Possess Fine Dining operation background