The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

• Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc • Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) • Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts • Communicate with Chef on guests' requirements, and maintain a close and professional working relationship with the kitchen at all times • Maintain safety requirements at the restaurant • Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines • Managing budgets • Manage stock levels of food and other related utensils and cutleries • Handle customers' compliments and complaints promptly

• Deliver and present manpower and sales reports

• Suggest and recommend improvements to the running of the restaurant

• Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

• Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

• Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

• Assist in recruitment needs

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Appraise employees to reward and punish fairly

• Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

• Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

• Passion for excellent customer service

• Able to lead a team in a fast paced and demanding environment

• Possess good business acumen, results driven and highly organised

• Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)