Restaurant Manager

Description

A dual-brand Japanese concept that blends a restaurant and a café within a single space. This concept is an all-day destination, offering a dynamic experience for different customer needs throughout the day. GYUTAN-TAN is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen. We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless-dining and delight to all senses. The setting is a casual dining concept designed with Modern Japanese aesthetics that appeals to office crowd in the day and friends, family or colleagues who want to gather in the night for Japanese delights and beverages. In addition, the space will provide for coffee and pastry lovers in the morning and afternoon, serving up Japanese inspired coffee beverages and pastries. Reporting directly to the Head of Operations, the primary role of the Restaurant Manager is to ensure that our guests and clients have a truly memorable experience in our Japanese-concept Restaurant and Café while maximizing sales and profitability. This role requires the availability to work a rotating roster including mornings, late evenings, weekends and public holidays.

Responsibilities and Duties

•Possess in-depth knowledge of the GAIA Group and its value proposition •Lead, mentor, and train service and kitchen team members, including scheduling, hiring (if needed), training, and conducting annual performance appraisals •Ensure food and beverage brand and service standards are consistently met and maintained •Provide efficient, hospitable, and professional service to all guests and clients at all times •Maintain product and service quality standards by conducting evaluations, investigating complaints, and initiating corrective actions •Actively involved in food, beverage, and manpower cost budgeting and management •Review restaurant’s monthly financial statement and stay informed about the current financial status of the Restaurant Operations Division, focusing on Beverage COGS and overall restaurant payroll •Work closely with Head Chef to review menu pricing annually, and re-engineer the menu at least once a year based on scatter data and trends •Maintain the highest standards of food safety and hygiene practices at all times •Any other duties as assigned by Management

Qualifications and Requirements

•Possess a Secondary “O” Level or equivalent, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any field •Have at least 3 years of working experience in a related field •Experience with various F&B concepts, particularly in Japanese food concepts •Proven leadership skills, and the ability to delegate tasks and motivate teams •Ability to work well in diverse, dynamic, and challenging environments while maintaining high standards •Exhibit strong interpersonal communication, problem-solving, time management, planning, and organisational skills •Is meticulous and well-organized

Working Condition

Salary

Basic Salary $4,000~$4,500

Leaves

14 days of annual leave

Working hours

5-day work week