Job Description

- Coordinating daily restaurant management operations, take 
  charge of phone reservation during break hours.
- Responsible for opening and closing procedure of the
  restaurant
- Maximize sales opportunity and control cost within the
  budget to meet business result.   
- Delivering superior food and beverage service and 
  maximizing customer satisfaction 
- Responding efficiently and accurately to restaurant customer 
  enquiries and complaints, problem solving
- Meet and greet customers, organize table reservations and 
  offer advice about menu and liquor choices
- Overseeing stock levels
- Liaising with customers, employees, suppliers, sales 
  representatives etc
- Organize and supervise shifts, plan smooth operation of the 
  restaurant a well as manager the cash drawers and petty 
  cash    
- Making improvements to the managing and running of the 
  business and developing the restaurant
- Ensures that appropriate sanitation and safety standards are 
  met Singapore NEA requirement
- Formulating strategies, assessing and improving profitability 
  of the restaurant
- Recruitment, training and supervisory of staffs, diligent and 
  be a team player       
- Any decision making must seek for company director 
  approval
- Help in kitchen duties when necessary.
- Other ad-hoc duties as assigned 

Job Requirements

- Previous supervisory experience, preferably within a restaurant.
- Strong leadership skills with an affinity for capacity development.
- Excellent conflict resolution abilities.
- Innovative, trustworthy, and impartial.
- Handling administration and paperwork

Work Location (MRT)