Restaurant Manager / Maitre'D

Job Responsibilities:

• Reports to the F & B Operations Manager on the day to day operation. 
• Schedule all staff to provide coverage for efficient service and to maximize productivity. 
• To maintain an effective orientation and training program for all new staff and to constantly re-train old staff to maintain the specified standard of service. 
• To motivate, educate and develop staff on a continuous basis to achieve an overall maximum of efficiency. 
• Interview Restaurant applicants/ candidates. 
• To ensure the staffs practice economy and avoid wastage of beverage, food and paper items. 
• To ensure all Members are greet and seated courteously without delay. 
• To ensure that all Members are serves promptly with a smile. 
• Assist Members with their belongings.  
• Ensure maximum Member satisfaction by adding a very personal touch to all services. 
• To check on all ‘mise en place’ and ‘mise en scene’ daily. 
• Complete departmental filing, update Squirrel menu & price changes. 
• Order Restaurant flowers and morning newspapers from approved supplier.  
• Take note on special occasions or celebrations of Members and to make special arrangements. 
• To conduct daily roll call or briefings and inspect the appearance of all Restaurant staff before operations.  
• Be constantly on the lookout for ways and means to add an extra touch to please the Members. 
• Detect discrepancies in service procedure and correct individual immediately behind the scene. 
• Ensure that all staff is always alert, pleasant and ready to serve. 
• To liase and co-ordinate with Rest. Mgr, Restaurant Sous-chef, Chef de Cuisine, Food & Beverage Operations Manager, Chief Steward and Accountant for their back-up services. 
• Aim at maximizing sales and revenues by providing good foods, good services and training the staffs to ‘up-sell’. 
• Be familiar with the menu and prices in order to facilitate the selling of food. 
• Train the staff to carry out up selling on specialties, seasonal and/or special items to increase average revenue.  
• To monitor the cost of food and beverage are in line with established guidelines without sacrificing on the quantity or quality. 
• To control the portion, prevent wastage and pilferage. 
• To control the labor cost by proper sales forecasting and scheduling to minimize wastage of manpower. 
• Expedite on floor or in kitchen as business demands. 
• To have a constant standard of performance during operation regardless of busy or not. 
• Complete and direct scheduled inventories; conduct monthly departmental meetings; attend designated meetings, menu and wine tasting. 
• Ensure that all furniture, equipment, utensils and service-ware are accounted, properly handled, regularly serviced and maintained to reduce excessive wear and tear. 
• Exercise the control of reducing the breakage of chinaware and glassware and loss of silverware, cutlery and utensil. 
• To communicate with Sous-chef regarding comments or compliments on food from Members. 
• Ensure all information passed down the line during roll calls / briefings for the staff. 
• Present a positive position and attitude to provide leadership to all staff to attain all results desired. 
• To build an efficient team of staff and continues improvement by taking an active interests in the welfare, communication, safety, development and motivation of the staff. 
• Ensure all staffs maintain a high standard of hygiene and cleanliness in the working area at all times. 
• Check with Members as to his/her satisfaction of the meal or service. 
• Ensure all staff to turn in all “lost & found” items to the Management. 
• Use customer relation psychology in dealing with Members’ problems and unusual situations. 
• To minimize Member complaint, but if it does occur, to take remedial action immediately. 
• To report any complaints, comments and compliments from Members to the management. 
• To check the completeness and correctness of orders and garnishes; compare with house standard and report any deviation to the F & B Operations Manager. 
• Strive to develop self-confidence, which result in a friendly, relaxed attitude with Members. 
• Maintain vice versa communication with the F & B Service Director regarding any problems arising, operation feedback and other information.    
• Maintain good communication with the management & the staffs. 
• Should be open to constructive criticism by the Members; Assistant Service Directors or colleagues.

Job Requirement:

• Minimum 2 or 3 years with progressive positions in comparable operations. 
• Minimum 2 years of experience of capacity in similar role. 
• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications. 
• Operational knowledge in culinary and service on American and basic knowledge on local Singapore cuisine required. 
• Knowledge of religious dietary requirements and Singapore Laws required. 
• Services and kitchen production flow of Ministry of Environment standard required. 
• Possess a good understanding of Western and Asian food knowledge 
• Basic cocktails, wines, spirit and specialty coffee knowledge an advantage 
• Experience operating Point of Sales System an advantage 
• Keen to learn and grow in the Food & Beverage industry 
• Able to work on rotating shifts, weekends and Public Holidays 
• Comfortable with working on split shifts
• Experience in fine dining restaurant concept