Restaurant Manager (Local Candidates Only)
kempinski
Restaurant Manager (Local Candidates Only)
DescriptionReporting to the Assistant Director of Food & Beverage/F&B Operations Manager, the Restaurant Manager is responsible to produce an outstanding guest experience, driving sales and maximizes profit within the outlet concept by managing a service team in cooperation with the culinary team. The incumbent provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards.
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Overall Objectives\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nSupervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service\nBuild close working relationship and effective communications with culinary team and other departments \nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.\nFollow food and beverage safety and hygiene policies and procedures.\nLead the service and act as a role model to the team.\nEnsure a flawless service to the highest standards and as required by the department and the hotel.\nOther ad-hoc duties\n
Requirements\nBachelor Degree/Diploma in Food and Beverage/Hospitality Management.\nMinimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.\nWarm, pleasant, friendly and confident, with good interpersonal skills.\nPossess good command of English \nPositive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nService oriented with an eye for details, passion and innovative for Food & Beverage.\nBuilds strong rapport and coordinates actions together with Restaurant Chef In-Charge.\nSense of urgency and able to prioritize.\nFamiliar with LQA and Forbes standards.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nStrong working knowledge of Microsoft Office.\nFamiliar with HACCP requirements\nKnowledge of Health and Safety rules and procedures\n
Department: Food & Beverage
Employment Type: Permanent - Full Time
Location: Singapore - Singapore
DescriptionReporting to the Assistant Director of Food & Beverage/F&B Operations Manager, the Restaurant Manager is responsible to produce an outstanding guest experience, driving sales and maximizes profit within the outlet concept by managing a service team in cooperation with the culinary team. The incumbent provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards.
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Overall Objectives\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nSupervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service\nBuild close working relationship and effective communications with culinary team and other departments \nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.\nFollow food and beverage safety and hygiene policies and procedures.\nLead the service and act as a role model to the team.\nEnsure a flawless service to the highest standards and as required by the department and the hotel.\nOther ad-hoc duties\n
Requirements\nBachelor Degree/Diploma in Food and Beverage/Hospitality Management.\nMinimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.\nWarm, pleasant, friendly and confident, with good interpersonal skills.\nPossess good command of English \nPositive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nService oriented with an eye for details, passion and innovative for Food & Beverage.\nBuilds strong rapport and coordinates actions together with Restaurant Chef In-Charge.\nSense of urgency and able to prioritize.\nFamiliar with LQA and Forbes standards.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nStrong working knowledge of Microsoft Office.\nFamiliar with HACCP requirements\nKnowledge of Health and Safety rules and procedures\n
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