About the Role
Oversee the day-to-day operations of the restaurant including roster, training, daily administration etc.
Motivate and monitor all the operations with focusing on flawless execution, increasing profit and enhancing the guest experience.
Anticipate guest needs and build rapport with customers as well as provide coaching to team members on how to exceed guest expectations.
Daily assessment of all operating equipment and inventory reporting faults, breakages and missing items.Control usage of all operating equipment to ensure sufficiency and reports inventory, breakage or missing items and maintain in a good record.
Consistently monitor food & beverage and labour costs to remain within budgets to and maximize the revenue.
Provide periodical analysis and status reports for management review.
Assist Event Manager on event operations.
Responding to comments about the restaurant on social media platforms.
Requirements
Degree holder of Hotel or Hospitality / Tourism Management or equivalent.
Minimum 2-3 years’ relevant experience in managerial position of fine dining French restaurant.
Strong leadership and customer-oriented, good people management and problem solving skills.
Familiar and knowledgeable in French cuisine and local ingredients food & beverage cultures.
Proficiency in using computer software to monitor inventory, track staff schedules and pay and perform other record keeping tasks.
Excellent command of written and spoken English, other languages are advantageous.
Immediate available is highly preferred.
Having full shots of COVID Vaccine.
About the Company
Our client is an international F&B company. To cope with their business development, they're currently looking for a restaurant manager to lead their team.