Assistant Restaurant Manager
at PHOENIX OPCO PTE LTD
Singapore, Southeast, Singapore -
Start Date | Expiry Date | Salary | Posted On | Experience | Skills | Telecommute | Sponsor Visa |
---|---|---|---|---|---|---|---|
Immediate | 10 Oct, 2024 | USD 5000 Monthly | 11 Jul, 2024 | 2 year(s) or above | Production Flow,Working Experience | No | No |
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US Citizen | Student Visa |
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Employment Type:
Full Time | Part Time |
Permanent | Independent - 1099 |
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Contract to Hire – Corp 2 Corp |
Description:
RESPONSIBILITY:
- Responsible for F&B Supervisor, F&B Executive and F&B Host / Hostess.
- Set an example by reporting to duty punctually dressed according to the Hotel’s dress code & grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
- Assist in leading the restaurant efficiently in costs and expenses, constantly delivering the highest
quality as well as driving high top-line revenue and profit.
- Provide a professional and courteous service at all times and ensure that all employees follow the
example.
- Ensure that the place of work and surrounding area is kept clean and always organized.
- Act as a Manager in duty in the absence of the F&B Manager in the outlet.
- Be knowledgeable of all services and products offered by the Hotel.
- Understand thoroughly the concept of the outlet and assume training responsibilities as requested by F&B Manager.
- Have an understanding of the monthly profit and loss statement of the department.
- Conduct all outlet meetings in the absence of the F&B Manager.
- Perform upselling for all items offered by the department assigned as well as offering alternatives.
- Assist in communication within the outlet and attend daily/weekly outlet meetings with the Culinary
Team and foster teamwork to constantly develop the F&B outlets for more success.
- Attend and contribute to necessary staff meetings, departmental training, and Hotel-initiated training scheduled.
- Be knowledgeable to operate the existing system based on the trained responsibility level as assigned in the department.
- Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
- Plan daily routine checklist and station division according to the work schedule.
- Assist the F&B Manager to produce outlet-specific reports and analyses for the monthly performance meeting.
- Attend all required training as described by the department.
- Attend daily pre-shift meetings with employees on preparation, guest profile, service, and menu
served.
- Report incidents that require disciplinary actions immediately to the F&B Manager.
- Coordinate the review of the outlet’s operations manual updates annually as requested by the F&B
Manager.
- Support activities and cooperation with the suppliers.
- Assist in carrying out scheduled inventories of products and operating equipment.
- Undertake reasonable tasks and secondary duties as appointed by the F&B Manager.
- Respond to any changes in the department as dictated by the Hotel management.
- Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to F&B Manager ensuring that the follow up is performed with the guest.
- Ensure that the opening and closing procedures established for the outlet are followed.
- Assign responsibilities to subordinates by implementing a multi-tasking principle and check their
performance periodically.
QUALIFICATIONS:
- Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications.
EXPERIENCE:
- 2 to 4 years of working experience in a supervisor position in a 4 / 5-star category hotel.
- Knowledge of religious dietary requirements and Singapore Laws required.
- Services and kitchen production flow of Ministry of Environment standard required
Responsibilities:
Please refer the Job description for details
REQUIREMENT SUMMARY
Min:2.0Max:4.0 year(s)
Hospitality
Hotels / Restaurants
Restaurant Services
Trade Certificate
Certificate from a recognized hotel training school (or culinary institution) or an appropriate amount of progressive work experience to waive academic qualifications.
Proficient
1
Singapore, Singapore