Job Description

•Manage and oversee the restaurant operations on a daily basis.
•Implement the unique sequence of service for the Restaurant.
•Ensure team members provide a superior service and create memorable experiences for guests responding to requests, enquiries and complaints. 
•Liaise with the Kitchen Team on a daily basis to ensure the food program is being delivered as per expectation.
•Analyse and control expenditures; including labour and beverage costs to conform to budgetary requirements.
•Provide effective leadership to the team to ensure targets are met and exceeded.
•Maintain knowledge of menu products, wine lists, services, policies and procedures.
•Work closely with all other departments to maximise experience and profitability within the food and beverage offering at the restaurant.

Job Requirements

•Exceptional level of communication, organisation, attention to detail, and commitment to providing an outstanding guest experience.
•Strong level of leadership, dedication to staff training.
•Extensive food and wine knowledge
•Well informed with regards to the fast moving trends of the F&B scene.

Work Location (MRT)