Key Responsibilities of the Restaurant Manager:

• Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

• Liaise and engage with Marketing to find the right promotions and activities for the restaurant

• Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained

• Builds and maintains effective working relationships with all key stakeholders

• Delivers effective training programs that advance service standards, profitability, and cost control

• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

• Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

• Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

• Personal integrity, with the ability to work in an environment that demands excellence, time and energy

• Experienced in using IT systems on various platforms

• Familiarity with Open Table

• Strong communication skills

• Singapore experience with standalone restaurants/will be an added advantage.