We are seeking an experienced and highly skilled Fine Dining Restaurant Manager to join our team. The ideal candidate will possess a strong background in managing upscale dining establishments, with expertise in European, Mediterranean, Spanish, and or French Cuisine.

Job Responsibilities include, but are not limited to:

• Responsible for the outlet’s P&L, ensuring alignment with the monthly budget statement.
• Analyze and manage the financial results to maximize profitability.
• Maintain quality control standards, including grooming, appearance, discipline, workplace safety, cleanliness, and hygiene in all areas of the outlet.
• Ensure that restaurant inventory is current and that all equipment is properly maintained.
• Oversee the restaurant’s Standard Operating Procedures (SOPs), Risk Management, and Workplace Safety, including the Food Safety Management System (FSMS) and Outside Catering SOPs. Train and coach all service staff and supervise kitchen members.
• Ensure all products are prepared and presented according to company standards as instructed by the CEO and designated personnel.
• Monitor and control food and beverage usage to minimize waste and spoilage.
• Develop and plan marketing proposals at least six months in advance, including festive menus in collaboration with the head chef, and work closely with the Marketing Department for approval from the CEO/Group GM before launching any proposals.
• Exhibit excellent leadership skills by leading by example and taking complete ownership of the restaurant.
• Command and lead a high-volume kitchen and service operations, including outside catering.
• Undertake any ad hoc projects as assigned by the CEO,Group General Manager and his designated personnel.
• Conduct cold calling to attract new customers to enhance the restaurant’s profitability.

Requirements:

• Minium 3 years of experience as a Restaurant manager .
• Proven track record of managing restaurants specializing in European, Mediterranean, Spanish and or French cuisine .
• Degree holder or relevant certification in hospitality management, culinary arts, or related field.
• Strong knowledge of wine and beverage service.
• Excellent communication and customer service skills.
• This job description is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the skills and responsibilities required to do this job successfully.
• Please send CV to myfuture@dhm.com.sg

• Responsible for the outlet’s P&L, ensuring alignment with the monthly budget statement.
• Analyze and manage the financial results to maximize profitability.
• Maintain quality control standards, including grooming, appearance, discipline, workplace safety, cleanliness, and hygiene in all areas of the outlet.
• Ensure that restaurant inventory is current and that all equipment is properly maintained.
• Oversee the restaurant’s Standard Operating Procedures (SOPs), Risk Management, and Workplace Safety, including the Food Safety Management System (FSMS) and Outside Catering SOPs. Train and coach all service staff and supervise kitchen members.
• Ensure all products are prepared and presented according to company standards as instructed by the CEO and designated personnel.
• Monitor and control food and beverage usage to minimize waste and spoilage.
• Develop and plan marketing proposals at least six months in advance, including festive menus in collaboration with the head chef, and work closely with the Marketing Department for approval from the CEO/Group GM before launching any proposals.
• Exhibit excellent leadership skills by leading by example and taking complete ownership of the restaurant.
• Command and lead a high-volume kitchen and service operations, including outside catering.
• Undertake any ad hoc projects as assigned by the CEO,Group General Manager and his designated personnel.
• Conduct cold calling to attract new customers to enhance the restaurant’s profitability