Responsibilities

• Oversee the day-to-day operations of the restaurant including roster, training, daily administration etc.
• Motivate and monitor all the operations with focusing on flawless execution, increasing profit and enhancing the guest experience.
• Coaching team members on how to exceed guest expectations.
• Daily assessment of all operating equipment and inventory reporting faults, breakages and missing items.Control usage of all operating equipment to ensure sufficiency and reports inventory, breakage or missing items and maintain in a good record.
• Consistently monitor food & beverage and labour costs to remain within budgets to and maximize the revenue.
• Provide periodical analysis and status reports for management review.
• Assist Event Manager on event operations.
• Responding to comments about the restaurant on social media platforms.

Requirements

• Degree or Diploma in hotel management or equivalent.
• Minimum 3 years’ relevant experience in a managerial position of a fine dining restaurant.
• Strong leadership and customer-oriented, good people management and problem solving skills.
• Familiar and knowledgeable in French cuisine and local ingredients food & beverage cultures.
• Proficiency in using computer software to monitor inventory, track staff schedules and pay and perform other record keeping tasks.
• Fluency in English is a must, other languages are advantageous.

We offer attractive salary & benefits:

• Additional annual leave after 1 year of service completed with a maximum 18 days AL in total.
• 6 days off per month.
• No split shift, Sunday off.
• Monthly incentive bonus after 3 months probation.
• Staff meal provided.
• Job related training provided

To apply please submit your CV with a recent photo, date available, current salary & expectation by email or via whatsapp to 92282600.