- Singapore
Sarai Restaurant Pte. Ltd. Hiring! Full Time Senior Restaurant Operation Manager in , Earn up to SGD 6,500 - Ricebowl
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Job Description
Responsibilities
ESSENTIAL DUTIES AND RESPONSIBILITIES
Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.
Work with chefs and other personnel to plan menus that are flavorful and popular with customers.
Work with chefs for efficient provisioning and purchasing of supplies.
Estimate food and beverage costs.
Supervise portion control and quantities of preparation to minimize waste.
Perform frequent checks to ensure consistent high quality of preparation and service.
Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
Direct hiring, training, and scheduling of food service personnel.
He/she is to implement all standardized procedures, rules and regulations systematically in order to be in line with company standards and policies
Investigate and resolve complaints concerning food quality and service.
Prepare checks that itemise and total meal costs using the Point of Sales system.
Perform other duties as assigned by management.
REQUIREMENTS
Min Diploma or equivalent with at least 4 – 6 years of related experience
Strong communication, interpersonal and management skills
Energetic, positive-minded individual
Able to work independently and in teams
Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.
Work with chefs and other personnel to plan menus that are flavorful and popular with customers.
Work with chefs for efficient provisioning and purchasing of supplies.
Estimate food and beverage costs.
Supervise portion control and quantities of preparation to minimize waste.
Perform frequent checks to ensure consistent high quality of preparation and service.
Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
Direct hiring, training, and scheduling of food service personnel.
He/she is to implement all standardized procedures, rules and regulations systematically in order to be in line with company standards and policies
Investigate and resolve complaints concerning food quality and service.
Prepare checks that itemise and total meal costs using the Point of Sales system.
Perform other duties as assigned by management.
REQUIREMENTS
Min Diploma or equivalent with at least 4 – 6 years of related experience
Strong communication, interpersonal and management skills
Energetic, positive-minded individual
Able to work independently and in teams
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