Senior Restaurant Manager - Singapore - LES AMIS HOLDINGS PTE. LTD.

LES AMIS HOLDINGS PTE. LTD.

Verified Company

Singapore

3 weeks ago

Posted by:

Wei Jie

beBee Recruiter

Description

Job Summary:

Responsible for overall restaurant operations
Responsible for ensuring business profitability and productivity
Responsible for all equipment and tools purchase, repairs and regular maintenance
Responsible for recruiting, training and developing staff
Ensure that food and beverage preparation is in accordance with food safety regulatory guideline
Ensures Workplace Safety standards are adhered to
Maintains a positive and professional approach with coworkers and customers

Key Responsibilities

Responsible for creating and upholding a culture of service and operational excellence, through effective systems, training and a great work environment.

Manage daytoday operations in the restaurant as appointed
Create and improve standard operating procedures for service and product preparation offered is upheld
Review and work on action plan based on monthly reports covering Finance, HR, Inventory, Sales, Staff and Customer feedback
Work with Training Department and Venue Management on a training program for all new staff and existing staff
Ensure Workplace safety and hygiene standards are adhered to according to regulatory guidelines
Fully understanding and ensuring procedural compliance with the company's policies

Customer Satisfaction and Reputation Building

Ensure highest standards of guest service and satisfaction is the top priority
To ensure all customer requests and queries are responded to promptly and effectively
Actively seek feedback from customers on a regular basis
Engage guests in a friendly, respectful and effective manner to foster long lasting business relationship resulting in an increased pool of regulars
Review customer feedback on all owned channels (internal, Google, TripAdvisor, social media) and follow up with action plan or service recovery if needed

Operational Administrative Duties

Work with DO and venue management in reviewing monthly Food & Beverage COGS, Labour, Operations cost and ways to improve bottom line without compromising on quality
Ensure proper Food & Beverage inventory / stock management within the restaurant. Monitors stock ordering by venue management and adjust / maintain par levels according to business needs.
Monitors weekly roster for management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance.
Helps to promote a friendly PR culture at the venues, communicates regularly with customers to obtain feedback and monitors trends. Investigate and resolve customer complaints.
Work with DO and venue management to identify and resolve operational issues and strives to develop alternative/improved job methods and improve workflow.
Takes all necessary/prompt action to understand and resolve discrepancies in stock/other cash security issues.
Provides feedback and ideas to help further develop and establish marketing and promotional activities for the venues and review/research customer satisfaction. Ensures all onsite marketing is implemented on time and in the correct manner.
Works with the Kitchen Chefs to ensure best food quality and Grade A hygiene standards.
Lead and schedule monthly outlet management meeting
The SOM should work his/her administrative responsibilities around his/her operations duties. The individual should be focused on participating in operations during the key operating hours and must refrain from working on his/her laptop or doing any paperwork at the service area.

Human Resource and Training

Build and maintain an efficient operations team by recruiting, guiding and motivating them in the daytoday operations
Ensure good communications at all levels are maintained through the appropriate means
Work closely with DO and Training Department and venue management on food, beverage and service venue onsite training activities.
Work with DO and Training Department and venue management in creating and implementing training strategies for the venue.
Work with venue management on manpower budgeting, planning, recruitment and hiring
Work with DO and venue management on team development and yearly appraisal
Ensure all culinary and bar staff are basic hygiene certified, with at least 1 hygiene officer in each venue
Ensure there are trained first aiders and fire wardens in respective venue
Ensure all staff are aware of fire escape routes and SOP in case of emergency
Implement Operations SOPs and best practices across the group
Schedule and lead monthly 11 check in with respective venue management team

General Management

Understands outlet P&L and is able to make course corrections to impact bottomline e.g. changing sales mix, highlighting and making action plans to reduce operating expenses
Analyses POS reports and sales trends, recommends and implements cost control exercises, and improvements to onsite sales and marketing tools.
Review all online, offline and soci