Restaurant Manager

TANA DEVELOPMENT (SINGAPORE) PTE. LTD.; Singapore; Sur place; SGD 60 000 - 90 000; Plein temps

Résumé du poste

TANA DEVELOPMENT (SINGAPORE) PTE. LTD. is seeking a Restaurant Operations Manager to ensure smooth running of the business, analyze financial performance, and drive sales and profitability across outlets.

You will also oversee openings, renovations, and execute management plans with a focus on efficiency and control. The role covers Restaurant Management & Planning, Menu Execution, Kitchen Processes, Quality Assurance, and People Management, including induction, training, staffing and safety.

Responsabilités

• Ensure smooth running and success of the business
• Analyze financial performance to formulate, develop and implement plans to improve sales and profitability of the business
• Oversees and manage restaurant operations and cash management
• Ensure smooth outlet opening, renovating or reinstatement
• Execute plans and instructions from the management
• Propose marketing ideas
• Assuring productivity and efficiency while managing cost
• Analyze the situation, identify the needs of the business and propose with ideas and solutions
• Prepares outlet schedule, inventory and accuracy of payroll submission
• Follow up on service recovery for all products and service lapses
• Lead investigation and resolution of all customer complaints and/or feedback in a timely and efficient manner
• Propose new menu items and promotions
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standards
• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
• Conduct training & re-training from time to time for both existing and new menu items
• Manage kitchen inventory levels and quality by guiding kitchen supervisors on placing of orders
• Check to ensure quality of delivered supplies from time to time
• Manage kitchen storage capacity
• Oversee the setting up and cleaning of stations by staffs
• Oversee workflow for stations to ensure that processes adhered to specifications and guidelines and to provide recommendations to improve efficiency
• Ensure Standard Operating Procedures are updated and followed
• Liaise with suppliers and supervise supply chain and inventory
• Maintain overall restaurant cleanliness
• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Conduct training and educate operation team on best practices, company policies and excellent service standard
• Manpower planning, training and recruitment
• Conduct appraisals professionally to track and measure staffs' performance
• Ensure workplace safety practices
• Create a work environment that promotes teamwork, performance feedback, recognition and executing fair disciplinary management and staff retention

Description du poste

Business / Restaurant Operations

• Ensure smooth running and success of the business
• Analyze financial performance to formulate, develop and implement plans to improve salesand profitability of the business
• Oversees and manage restaurant operations and cash management
• Ensure smooth outlet opening, renovating or reinstatement
• Execute plans and instructions from the management

Restaurant Management & Planning

• Propose marketing ideas
• Assuring productivity and efficiency while managing cost
• Analyze the situation, identify the needs of the business and propose with ideas and solutions
• Prepares outlet schedule, inventory and accuracy of payroll submission
• Follow up on service recovery for all products and service lapses
• Lead investigation and resolution of all customer complaints and/or feedback in a timely and efficient manner

Menu Execution and Delivery

• Propose new menu items and promotions
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe andhealth & safety standards
• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
• Conduct training & re-training from time to time for both existing and new menu items

Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by guiding kitchen supervisors on placing of orders
• Check to ensure quality of delivered supplies from time to time
• Manage kitchen storage capacity
• Oversee the setting up and cleaning of stations by staffs
• Oversee workflow for stations to ensure that processes adhered to specifications and guidelines and to provide recommendations to improve efficiency

Quality Assurance & Control

• Ensure Standard Operating Procedures are updated and followed
• Liaise with suppliers and supervise supply chain and inventory
• Maintain overall restaurant cleanliness

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Conduct training and educate operation team on best practices, company policies and excellent service standard
• Manpower planning, training and recruitment
• Conduct appraisals professionally to track and measure staffs' performance
• Ensure workplace safety practices
• Create a work environment that promotes teamwork, performance feedback, recognition and executing fair disciplinary management and staff retention