Unit Manager (F&B) (5 days / week)

JR F&B CONCEPTS PTE. LTD.; Singapore; In loco; SGD 60.000 - 90.000; Tempo pieno

Descrizione del lavoro

JR F&B CONCEPTS PTE. LTD. operates a busy hospitality outlet in Singapore.

The role oversees day-to-day operations, collaborates with the Executive Director and departments to drive service quality, product offerings and profitability while maintaining high standards. You will plan weekly rosters, schedule staff for full coverage, monitor revenue and expenses, manage guest experiences, handle reservations, and coordinate with kitchen and marketing teams to deliver consistent, courteous service

Competenze

• Experience in managing daily F&B operations.
• Strong leadership and people-management skills.
• Ability to plan staffing, control costs and optimize service quality.

Mansioni

• Oversee day-to-day operations of the outlet.
• Plan weekly staff rosters to maximize productivity.
• Manage sales revenue and operating expenses per budget.
• Monitor customer satisfaction and address issues promptly.
• Collaborate with kitchen, marketing and other departments.

Conoscenze

Operations management

Staff scheduling

Budgeting & cost control

Customer service

Team leadership

Food & beverage service

Descrizione del lavoro

Oversee the day-to-day operations and ensure smooth daily operations of the outlet.

Responsibilities

• Work closely with the Executive Director and Line Departments to pursue continuous improvements in service, products and menu items, promotions, and to meet productivity and profitability KPIs set by Management.
• Plan the weekly staff roster, rotate and schedule all staff for full coverage to maximize productivity.
• Manage the sales revenue and operating expenses of the outlet, in accordance with the budget, to ensure cost optimization and minimize wastage.
• Monitor competitor activities and continuously seek ways to improve menu offerings and customer experience to grow the outlet’s revenue.
• Be actively involved in advertising and marketing of the outlet, working closely with the JR Marketing and Banquet teams.
• Ensure and maintain a high level of customer satisfaction and promptly attend to customer issues.
• Provide excellent service standards at all times, ensuring courteous and efficient food and beverage service to customers, including managing, supervising and directing prompt, efficient and friendly service; assist servers, cashiers and host staff when necessary; act as a liaison between kitchen and front-of-house operations; communicate effectively, give clear direction, provide timely feedback, and recognize performance.
• Deal with customer complaints quickly and independently, with proper follow-up with relevant managers.
• Answer customers’ questions and provide information on procedures and policies.
• Be proactive and vigilant in service; interact with customers in a pleasant and calm manner.
• Handle table reservations and greet customers by name with an appropriate greeting; direct customers to tables.
• Keep updated on current menu, including specials and deviations, and monitor kitchen stock for item availability.
• Take orders: present menu, suggest and recommend items, assist in drink selection, inform customers about food preparation details, and communicate specific customer needs to chefs.
• Maintain a high-quality dining experience: ensure timely delivery of items, fulfill customer needs, clear tables, refill glasses, offer desserts and drinks, and bid customers farewell.
• Attend to and respond to customers’ needs promptly and professionally.
• Present bills, collect payment, and hand to the cashier, returning change or credit card as appropriate.
• Comply with grooming and appearance standards at all times; maintain consistent grooming standards and a positive demeanor.
• Review customer feedback and outlet logs on operational issues to implement improvements in food, beverage and service standards.
• Identify training needs (e.g., product knowledge, up-selling, suggestive selling) and exercise effective staff management (hiring, termination, transfer, promotion) with management approval.
• Observe staff performance, grooming, punctuality; conduct staff appraisals and disciplinary actions if required.
• Manage recruitment, training and management of staff, including daily staff briefings and discipline.
• Collaborate with the Kitchen Head Chef and Kitchen team to ensure timely delivery of quality food.
• Ensure workplace cleanliness and compliance with safety and food hygiene standards at all times.
• Oversee cash management of daily accounts in liaison with the Accounts Department in Head Office.
• Work closely with the outlet management and banqueting teams to ensure cohesive operations.