Outlet Manager - Singapore - AUXILIARY CONSULTANT (AC)

AUXILIARY CONSULTANT (AC)

Verified Company

Singapore

3 weeks ago

Posted by:

Wei Jie

beBee Recruiter

Description

$3800 - $4000

5 days work week
**Location: Outram Park

Responsible:

Provide customers with a pleasant dining experience through consistent quality service and

product offerings and knowledge.

Accomplishes venue human resource objectives by recruiting, selecting, orienting, training,

assigning, scheduling, coaching, counselling, and disciplining employees; communicating job

expectations; planning, monitoring, appraising, and reviewing job contributions; planning and

reviewing compensation actions; and enforcing policies and procedures.

Achieves restaurant operational objectives by contributing information and recommendations

to strategic plans and reviews; preparing and completing action plans; implementing

production, productivity, quality, and customer-service standards; resolving problems;
completing audits; identifying trends; determining system improvements; and implementing

change

Meets restaurant financial objectives by forecasting requirements, preparing an annual

budget, scheduling expenditures, analysing / auditing variances, and initiating corrective

actions.

Plans menus by consulting with the culinary and bar teams, estimating food and beverage

costs and profits, and adjusting menus.

Controls costs by reviewing portion control and quantities of preparation; minimising waste;

and ensuring high quality of preparation.

Avoids legal challenges by conforming to the law and regulations / guidelines set forth by

various government bodies.

Maximises venue profitability by ensuring portion control and monitoring accuracy of charges.
Publicises the outlet by working with the marketing team to host various media and

encouraging local businesses to hold social events at the restaurant and at external events.

Maintains a safe, secure, and healthy environment by establishing, following, and enforcing

sanitation standards and procedures; complying with legal regulations; securing revenues;
developing and implementing contingency plans; maintaining operating systems; and

maintaining the premises.

Maintains ambience by controlling lighting, background music, linen service, glassware,

dinnerware, and utensil quality and placement; and monitoring food / beverage presentation

and service.

Updates job knowledge by participating in educational opportunities, reading professional

publications, maintaining personal networks, and participating in professional organisations.

Enhances department and organisation reputation by accepting ownership for accomplishing

new and different requests; and exploring opportunities to add value to job accomplishments.

Ensure that assigned concepts are all given fair oversight in accordance with priority.
Recommend and serve the suitable wines according to the preference of the guests.
Advice the guests about the best pairs of food and wine.

Requirements:

Diploma in Hospitality/Culinary Arts or relevant disciplines preferred.
Minimum WSET level 1 qualification or equivalent
Minimum 3 years of working experience in a managerial position in restaurants or bars with

substantial wine programs.