About the Role

A fantastic opportunity has arisen for a hands on leader in our specialty restaurant. The main purpose of this role is to lead, plan, organize and direct all processes of the outlet to ensure the outlet provides quality food and beverage service that is consistent with the SBU's Operating Standards. Achieves maximum revenue and profit in line with budgeted and forecasted projections. Works all aspects of the floor, touching all points of service.

Your main duties will include:

• Monitors effectiveness of workflow & Sequence of Service during service periods and provides hands-on support as and when required. To action changes when needed.
• Closely monitors the cashiering function of the outlet to ensure compliance with JI Cashiering Procedures and support spot audits.
• Monitors customer satisfaction and respond to customer feedback and complaints ensuring JI & JRG procedures for CSI and Complaint Handling are followed.
• Maintains & actively use a epicure to capture customer details/ history and other strategies that assist in guest recognition.
• Advises the F&B management of any improvements needed in relation to restaurants operation including updates to SOPs or addition/ deletion of SOPs.
• Actively implements strategies to increase the market share for the Outlet.
• Conducts performance evaluation of colleagues, training of colleagues, guidance, coaching and counselling of colleagues.
• Ensures that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B Department Performance Plan.
• Determines the necessary competence for colleagues and provide training or other actions to satisfy these needs.
• Provides constant coaching, counselling and discipline to colleagues to ensure their capability to meet the needs of the customer and the organisation.
• Ensures manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organisation and customer.

About You

In order to be considered for this role, you will have degree or Diploma in Food & Beverage Management, and you should have minimum of 2 years experience in a OM role with standalone/branded restaurants.

It is also essential that you have strong administration and management skills, has the ability to up sell and train colleagues, very hands on and supportive in achieving the common team goals.

You must be well versed in financial aspects and knowledgable in Micros Point of Sale system. Fluency in second language other than English is desirable.