Restaurant Manager (Western Dining) (STCH)

Job Summary

Major Tasks

• Ensure operation excellence of the outlet / business unit by: Providing leadership and direction to staff in delivering excellent service in line with membership service pillars. Working closely with the direct supervisors and Executive Chef on food promotions, marketing programming, cost effective and seasonal menu planning. Keeping current with culinary trends and making recommendations for menu and drinks offerings. Managing and guiding proper work ethics, etiquette, and grooming of restaurant staff and ensure their compliance with the Club's standard. Maintaining and managing the equipment, furniture and fixtures, and resources and assets, initiating requisitions to protect property health while adhering to the budgeted expenses. Managing manpower, equipment other resources and assets; initiating requisitions via supervisor as required. Execute on the restaurant's business plan and assist manager with developing and executing tactics to achieve goals and targets. Documenting, investigating and resolving employee and member incidents. Mastering MCRM and related systems
• Supervise and coach the restaurant staff to perform in accordance with compliance / SOP requirements and service standards; ensure changes of SOP are well implemented by communication to and supervision of staff.
• Conduct regular meetings and briefings with team members and collaborators; provide relevant training and feedback to enhance work and service standards for continuous operation and process improvement (including participation in Quality Delivery Circle) and alignment with the Club's culture.
• Build a team of motivated food and beverage professionals by providing professional development, counselling and coaching; source, recommend recruitment and promotion of restaurant staff to maintain optimal staffing level and for succession planning.
• Prepare, recommend and manage the department operation reports, budget, forecast, and business proposals.
• Direct FOH employee assignment, training, payroll, scheduling, evaluations and terminations; review and approve weekly staff rosters of the floor prepared by subordinate while up-holding the principle of work life balance.
• Perform the "ambassador" role in accordance with the protocol regarding Member and guest handling for allergen related situations, as defined in SOP.
• Collaborate with teams for monitoring Food Safety practices; monitor work process to ensuring safety and health at work for all its employees.
• Perform any other related duties as and when assigned by supervisor.

Education

Qualifications

Experience