Restaurant & Bar Manager - Singapore - SINGAPORE RECREATION CLUB

Description

Roles & Responsibilities

Job Purpose

Responsible for front-end management to direct and oversee all activities of the restaurant and Bar in Singapore Recreation Club in accordance with standardised policies in order to achieve targets and to provide efficient, friendly services and members satisfaction.

Job Responsibilities

1) Plan, organise, direct, control and evaluate the operations of a restaurant

2) Determine types of services to be offered and implement operational procedures

3) To be actively involved in the marketing and promotions in relations to food and events

4) Supervising staff in terms of food preparation, customer service, cleanliness of kitchen

and service area

5) Recommend initiatives to minimise customer service performance gaps and monitor the

restaurant compliance to service, food hygiene, safety and other standards

6) Review staff roster to ensure adequate manpower across teams

7) Enforce the legal aspects of Food & Liquor Licensing, and be responsible for the standard

quality and quantity of food & beverage and Hygiene standards maintained.

8) Delivering excellent customer service including personally greeting and seating guests

9) Maintaining records of sales and cash receipts including related areas of accounting,

budgeting, credit policies and banking methods

10) Ensure beverage costs maintained

11) Conduct daily/monthly inventory on stocks and daily briefing & monthly meeting with

Staff

12) Providing regular, accurate reports of operations to management

13) Control inventory and monitor revenue, ensure sufficient of stocks for sale and

requisition of stocks

14) Deploy business continuity and crisis management across the outlets

15) Handle and make decisions within guidelines from Management Committee/GM on the

daily food operations

16) Attend to members' complaints and feedbacks

14) Develop On-The-Job (OJT) Bulletins and use these as standard training manuals for staff

15) Survey market on new food & beverage items, change menu/beverage list on intervals

and prepares standardized recipes with photos

16) Any other duties/projects as assigned by Supervisor and/or Management

17) Manage Teams and/or Departments

· Communicate common goals, direction and accountability among staff

· Develop staff by coaching, mentoring and engaging career discussions

· Exhibit effective performance management practices within department in accordance with organizational policies and procedures

· Monitor budgets, forecasting, work allocations and staffing of the various departments, interview new staff

· Instil discipline and provide training for staff

· Handling all staffing responsibilities, including hiring and training. Review teams' learning and career development initiatives to align organisation's learning agenda

· Set staff work schedules and monitor staff performance

Requirements: -

• Bachelor's Degree / Diploma in culinary arts or related field
• 3-5 years relevant experience in Food and Beverage service and Food and Hygiene Certification
• Target driven with proven sales ability
• Able to work independently
• Ability to work unpredictable hours, including some evenings and weekends
• Excellent communication and decision-making skills
• Creative, innovative and forward-thinking, he/she keeps abreast of the F&B trends
• Have excellent customer relationship management and communication skills.
• Must be polished and articulate, and use these skills to manage members relationships.
• Continuously focus on improving customer satisfaction to create customer loyalty and deliver a positive event experience.

Tell employers what skills you have

Recipes
Coaching
Licensing
Business Continuity
Customer Loyalty
Inventory
Target Driven
Customer Relationship Management
Monitor Budgets
Customer Satisfaction
Crisis Management
Customer Service
Requisition
Cocktails
Performance Management
Culinary Arts