Restaurant Manager - Hiring Now

Restaurant Manager

Salary Range: 70k to 80k per annum

Location(s): Ho Jiak Haymarket & Ho Jiak Town Hall

Reports to: General Manager

Duties & Responsibilities:

The position is responsible for the operation of Ho Jiak restaurants and authorize to make executive decision in directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability, and ensuring that the highest quality products and services are delivered to each customer.

Leadership:

• To arrange and attend Ho Jiak management meetings and offer constructive feedback.
• Manage break times and allocation of work for team members, ensuring that they are clear on their specific duties, relevant host responsibility rules and regulations.
• To actively enforce RSA rules
• Be responsible for the training of all team members in all aspects of restaurant in accordance with established Job skills checklist
• Provide regular feedback on team member’s performance, development opportunities and operational matters, work to ensure that team turnover is minimised
• Be present / co-ordinate pre-service period briefings on a daily basis to formally filter through information and develop the product knowledge of team members
• Lead from the front, set a great example to your people and inspire great performance
• Assist in other department outlets coverage as required
• To aid in staff recruitment as and when needed by following the correct procedures and conducting reference checks as and when required.

Communication:

• Confidentiality between the Management team is always kept; all communication should be relayed onto the General Managers
• To ensure sufficient handover and briefing to the team and escalate any concerns with customers or team members to the General Managers
• To check with kitchen daily that all food items are available before the shift and for functions and communicate them to the team

Operational :

• Planning menus in consultation with Chefs
• Planning and organising special functions
• Arranging the purchasing and pricing of goods according to budget
• To help maintain the presentation and cleanliness of the restaurant and ensure that team members are continually partaking in given duties and productivity is maximised
• To report maintenance via the correct procedure and follow up on progress
• To help maintain a high level of grooming throughout the restaurant and ensure that team members always project a positive image
• Controls day-to-day management
• Controls profit & loss, by following cash control / security Procedures
• Decide budget based on stock inventory, labour costs, and taking appropriate actions
• Participate in recruitment and termination process
• Provide input in menu development for events
• Monitor the implementation of Occupational Safety and Health Act to ensure safe working and customer experience
• Participate in corporate & marketing programs.

Customer Service:

• Design the ideal Ho Jiak customer experience as envisioned by the Company
• Perform Customer Service duties during Lunch & Dinner hours to ensure superior
• Follow the general Front of House rules (See Section 12) and checklists
• Take initiative in learning all other departments not excluding Food Controller, Hosting and Bar
• To deal with any on shift problems in a professional and efficient manner and report to manager.
• To ensure that you and the team and constantly delivering an exceptional level of service, anticipating needs and engaging with the guest
• To measure, record and ensure customers receive their drinks/food in a timely manner
• Ensure our guest’s expectations are surpassed on every occasion and should we fall short of achieving this, ensure the guest is followed up and a satisfactory outcome is reached
• To create rapport with regular guests and new clientele
• Provide effective guest relations, and ensures products are consistent with company quality standards

Product Supply and Handling :

• Monitor stock levels on a daily basis
• Order and replenish dry good inventory levels and report any out of stock items to the team.

Training:

• To attend trainings or participate in learning as directed by the General Managers
• To aid in the training and buddy system of new employees in accordance with training schedules and help maintain a high level of company and product knowledge
• To develop and/or update restaurant specific training manual for the purpose of maintaining standards service, procedures and product knowledge
• Create and implement a training plan each month to improve service standards of staff and improve product knowledge
• To assist in the monitoring of correct billing and accounting of all transactions
• To ensure that all requisitions such as interdepartmental transfers are completed where necessary