Restaurant Manager - French cuisine

THE FULLERTON BAY HOTEL; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A premier hotel in Singapore seeks a skilled Restaurant Manager to oversee operations, manage a dedicated team, and ensure exceptional service quality. The ideal candidate has at least 5 years of management experience in restaurant settings, ideally with a focus on French cuisine and knowledge of wines. Responsibilities include maintaining operational efficiencies, analyzing performance reports, and fostering strong customer relationships. This role offers an opportunity to lead within a dynamic environment.

Qualifications

• Minimum 5 years in restaurant operation management required.
• Experience in French cuisine is an advantage.
• Knowledge in wine will be beneficial.

Responsibilities

• Build and maintain a strong, efficient team.
• Ensure a smooth and efficient restaurant operation.
• Analyze monthly revenue and cost reports.

Skills

Team management

Customer relations

Operational efficiency

Job description

Responsibilities

• Building and maintaining a strong and efficient team.
• Create loyal and trustworthy staff that takes pride in their work, providing the highest possible level of service.
• Operate the department with positive financial results.
• Supervising and overseeing the administration of the outlet. Ensure a smooth and efficient operation of restaurant.
• Evaluate the operations and procedures and suggest improvements to the F&B Office. Assign responsibilities to subordinates.
• Supervise, oversee, and assist subordinates during busy periods in service. Demonstrate thorough knowledge on products, menus, and equipment. Liaise with kitchen, bar, and other department on daily operations.
• Hold and attend monthly departmental meetings including the general staff and side duties meetings.
• Attend daily F&B briefings and Managers Meeting.
• Adhere to all house rules, regulations and hotel policies. Update the notice board.
• Schedule staff annual leave, off days/PH and training.
• Anticipate the volume of business, taking into consideration the occupancy of the hotel, the holidays, the weather, the activities in the hotel, and the community in general.
• Prepare the weekly roster.
• Hold briefing with staff for each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues, and others as deem appropriate.
• Analyze monthly revenue and cost reports.
• Prepare a realistic annual budget.
• Analyze monthly F&B, statements to ascertain that all costs are in line.
• Monitor & control the operating budget including revenues, labor costs and profitability.
• Enforce all pre-check and check control procedures.
• Monitor the quality and quantity of all food and beverage items served.
• Maintain good communication with all other hotel departments.
• Creating a sound and strong relationship with all staff and help them to develop to their maximum potential.
• Keep the F&B Office informed on all items of interest.
• Enquires guests' satisfaction and handles guests' complaints. Establish good guest relations.
• Regularly inspect equipment and ensure that they are well maintained and in good working order.
• Attend and contribute to staff meeting and related activities.
• Conduct performance evaluations.
• Provide on-the-job and off-the-job training.
• Make recommendation to F&B Office for promotional activities and creative ideas.

Requirements

• Minimum 5 years in restaurant operation management.
• Experience in French cuisine restaurant will be added advantage.
• Knowledge in wine will be added advantage.