Restaurant Manager

CORIANDER LEAF PTE LTD; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A dining establishment in Singapore is looking for a management professional to oversee operations. Responsibilities include managing staff performance, preparing budgets, ensuring guest satisfaction, and conducting service quality evaluations. The ideal candidate has a Diploma in Hospitality Management and 5-7 years of experience in upscale restaurants, along with strong financial acumen and excellent communication skills. This role requires a proactive approach to staff training and guest engagement to build loyalty and credibility.

Qualifications

• Five to seven years’ experience of successfully managing an independent outlet.
• Proficient in all aspects of Food & Beverage operations.
• Strong working knowledge of food and wines.

Responsibilities

• Ensure timely recruitment of staff to maintain quality service.
• Prepare annual Operational Budget and Sales & Marketing Plan.
• Provide prompt and efficient service as per established standards.
• Conduct performance appraisals for team members.
• Initiate special events to attract patrons and build street credibility.

Skills

Hospitality Management

Food & Beverage Operations

Financial Analysis

Staff Training

Effective Communication

Education

Diploma in Hospitality Management

Job description

Accountability

Human Capital

• Creating an environment that is enabling and empowering for the entire team, through a well-defined broad framework of operational guidelines supported by sound product knowledge, a clear understanding of roles, and interdependencies with other functions required in making CL CHIJMES a success.
• Identify, select and appoint members of the CL CHIJMES team.
• Schedule, conduct, and document staff performance appraisals in an objective manner per requirements of the organization with relevant feedback to all team members to encourage their growth and development.
• Maintain professional decorum and discipline within the department and impartial application of all rules and regulations to all employees of the CL CHIJMES team.
• Organize, monitor, and impart on-the-job, behavioral, and experiential training to team members, with clear objectives and methods of quantifiable evaluation.
• Monitor new colleagues’ induction program so that they are adequately trained, motivated and equipped to be a successful member of the team.
• Forecast and manage temporary/casual employee requirements to ensure a consistent quality of guest experience through timely recruitment of staff.
• Conduct Exit Interviews for all team members leaving the organization so that necessary steps may be taken to address issues that are causing staff turnover.

Financial

• Prepare the annual CL CHIJMES Operational Budget and Sales & Marketing Plan.
• Prepare monthly forecasts of daily operations and planned events and activities for the period, enabling tactical course corrections to achieve the same.
• Monitor and report daily sales, work with the Restaurant team to achieve daily sales targets.
• Working with the Executive Chef and Sales & Marketing Team to create activities and special events to showcase CL CHIJMES - to increase revenues, showcase the team’s talent and build street credibility.
• Meet corporates and institutions and solicit events/regular business for CL CHIJMES.
• Create incentive programs to motivate the team to upsell various identified items or combinations on the menu, wines and beverages.
• With the Finance team, implement and monitor checks and balances to ensure that compliance of ethical work practices in all activities.

Expenses

• Based on the approved Operational Budget and Monthly forecast, monitor all expense heads to ensure profitability levels are achieved without compromising the quality of the guest experience.
• Review Profit & Loss statements and identify areas of excellence and areas that need to be monitored more closely in the future.
• Optimise manpower utilisation per forecasted activity and events planned.
• Monitor various reports generated by the Point Of Sale, Stores and Food & Beverage Controls to allow for necessary course corrections or modifications.
• Implement and monitor procedures for various authorization(s), par stocks, storage, breakage, spoilage, shortages, discounts, discards, gratis and all other similar expense heads.
• In conjunction with the Chief Executive Officer, prepare the annual Capital Expenses plan with justification and potential savings / additional revenues.

Guest Satisfaction and Loyalty

• Determine and document comprehensive service standards / guidelines including menu descriptions, ingredients, equipment used, condiments offered and style of service for each meal period and menu offering. Bring consistency to the guest experience.
• Provide and supervise prompt, efficient, courteous service to all guests per the established service standards / guidelines.
• Extensive Guest Interaction on the shop floor during all major meal periods, building guest loyalty and recognition for CL Chijmes.
• Facilitate prompt resolution of all guest issues through empowering staff to take necessary decision based on a framework of situations. Keeping a record of all issues so that information is communicated to all concerned and issues may be mitigated in the future.
• Personally respond to all guests’ communications - in writing, via e-mail, on social media (CL website, Facebook, Trip Advisor), or over the phone, so that there is satisfactory closure.
• Organising special events and celebrations to showcase activities, cuisines, or wines and ensuring timely communication to regular guests and patrons.
• Expanding the online database of customers by engaging with guests online, regularly posting CL related material on online social platforms, posting and tagging images of guests in the restaurant and during events.

Operational Objectives

• Establish CL CHIJMES as the preferred dining preference in CHIJMES specifically and Singapore generally with expatriate and local residents as well as tourist guests staying in hotels in the near vicinity.
• Alignment of team objectives, practices and communication, enabling them to consistently meet and surpass the expectations of the guest, the management and themselves.
• Cordial transparent working relations with all operational and support functions.
• The efficient supervision of all shop floor activities during operational hours through effective training and delegation of responsibilities as required.
• Maintain a list of pending tasks, identify priority to complete these tasks, delegate to team members, ensure tasks completed in a pre‑determined time frame.
• Regular inspections and scheduled preventive maintenance programs to keep all areas looking and functioning at their best.
• Ensure all food & beverage staff is following security procedures for cash, guest confidentiality, stock control, lost property, staff and guest pilferage.
• Ensure integrity of daily restaurant and bar summary reports.
• Ensure all food & beverage procedures are current and correct. Continue to add to the procedures when new equipment is purchased or changes are made.

Product Dominance

• Keeping abreast with trends, styles and developments in the Stand Alone Dining and Food & Beverage industry, proactively implementing selective offerings in alignment with the Brand.
• Upkeep and setup of the physical restaurant bar and back of the house areas per customised mis‑en‑scene checklist so they remain fresh, functional and inviting.
• Ensure adherence to the pre‑determined standards for lighting and audio per specific meal period, optimising the ambiance of CL CHIJMES.
• Encourage product / offering related training so that the team are thorough with the correct method of service and knowledgeable about what they are serving.
• Organize regular pre‑shift briefings for sharing information, important details pertaining to the shift and an opportunity for a grooming check to ensure all employees are suitably attired and groomed.
• Organize weekly department meetings to encourage feedback and suggestions from team members on ways to serve guests better and their evaluation and implementation by internal teams.

Reputation and Street Credibility

• Working with Sales and Marketing to build and reinforce awareness of CL CHIJMES - the offerings and service.
• Close monitoring and spot evaluations to ensure compliance of stated service standards on a consistent basis.
• Proactively plan and execute new activities and events on a periodic basis tied in to the Marketing Plan, to build restaurant awareness and credibility.
• Awareness of competitor activities and ensure the restaurant is a leader and not a follower.
• Build relations with products and services that align with CL brand benefits, and reinforce the connection through combined activities.

Entrepreneurial Orientation

• Explore and operationalize opportunities to generate additional guest goodwill, repeat clientele and revenue through services and offerings that fulfil the unexpressed need of the CL guest.

Safe, secure and healthy environment

• Ensure all staff are well versed with and follow all safety, fire and emergency procedures
• Maintain security procedures for management of keys, stock control, and staff security.

Legal and other Statutory compliances

• Ensure all licenses are renewed and kept up to date.
• Responsible to ensure health and safety obligations are fulfilled within the department for the staff and the physicality of the restaurant and bar.

Desired Profile

• A Diploma in Hospitality Management, or similar with five to seven years’ experience of successfully managing an independent or standalone outlet.
• Proficient in all aspects of Food & Beverage operations for an upscale restaurant with an understanding of other operational and support functions.
• A keen financial understanding of the Restaurant Business and co‑relation to Finance and Sales & Marketing.
• A well‑presented, expressive professional, comfortable in building cordial acquaintances with guests, vendors and employees while not getting too familiar.
• Sound understanding / experience in preparing and analysing various financial and other related reports to plan and monitor financial objectives of the operation.
• An experienced skills trainer who is able to impart, prepare and modify course materials to meet present requirements.
• Knowledge of Workplace Health and Safety legislative requirements.
• Excellent written & oral communication skills with high levels of comfort using social media networking and other similar applications.
• Strong working knowledge of food and wines.