MANAGEMENT ASSOCIATES

DELICIAE HOSPITALITY MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 52,000 - 90,000; Full time

Job summary

DELICIAE HOSPITALITY MANAGEMENT PTE. LTD. is seeking a hands-on restaurant operations professional in Singapore to assist the RM in budgeting, scheduling, and daily oversight of service quality.

Responsibilities include ensuring profitability, maintaining FSMS compliance, upselling, managing FOH inventory, and delivering exceptional guest experiences in a fast-paced environment. A strong customer-service mindset is essential.

Qualifications

• Meticulous, keen attention to detail and creativity.
• Positive attitude, good communication skills, solutions-oriented, and problem-solver.

Responsibilities

• Assist the Restaurant Manager (RM) in developing and managing the restaurant's annual operating budget to ensure profitability.
• Oversee daily operations, efficiently addressing customer needs, while keeping the RM informed of any issues.
• Maintain consistent product quality and presentation standards as established by the Head Chef/RM/management.
• Collaborate with colleagues to achieve sales target through effective upselling of food and beverage items, while ensuring customer satisfaction.
• Stay updated on festive and monthly promotions, ensuring timely display of marketing collaterals, and take accountability for the restaurant's profit and loss.
• Support the RM in planning strategies to ensure successful execution of the business plan.
• Optimize labour productivity by translating forecast sales, transaction counts and average check into daily staff scheduling, lead staff in the opening and closing of the outlet.
• Manage monthly front-of-house (FOH) inventory.
• Adhere to good hygiene standards, personal grooming standard, food safety regulations, workplace risk management, cleanliness, and food presentation standards. Always prioritize Food Safety Management System (FSMS).
• Deliver on company's brand promise by proving exceptional customer service at all times.
• This job description serves as a general overview of the skills and responsibilities required for this position and is not intended to detail every task you may perform.

Job description

Key responsibilities include, but are not limited to:

• Assist the Restaurant Manager (RM) in developing and managing the restaurant's annual operating budget to ensure profitability.
• Oversee daily operations, efficiently addressing customer needs, while keeping the RM informed of any issues.
• Maintain consistent product quality and presentation standards as established by the Head Chef/RM/management.
• Collaborate with colleagues to achieve sales target through effective upselling of food and beverage items, while ensuring customer satisfaction.
• Stay updated on festive and monthly promotions, ensuring timely display of marketing collaterals, and take accountability for the restaurant's profit and loss.
• Support the RM in planning strategies to ensure successful execution of the business plan.
• Optimize labour productivity by translating forecast sales, transaction counts and average check into daily staff scheduling, lead staff in the opening and closing of the outlet.
• Manage monthly front-of-house (FOH) inventory.
• Adhere to good hygiene standards, personal grooming standard, food safety regulations, workplace risk management, cleanliness, and food presentation standards. Always prioritize Food Safety Management System (FSMS).
• Deliver on company's brand promise by proving exceptional customer service at all times.
• This job description serves as a general overview of the skills and responsibilities required for this position and is not intended to detail every task you may perform.

Requirements

• Meticulous, keen attention to detail and creativity.
• Positive attitude, good communication skills, solutions-oriented, and problem -solver.