Responsibilities:

• Interact with guests to regularly review and evaluate the degree of satisfaction with the restaurant; recommend and implement new initiatives when necessary to keep up with demand and market changes; investigate and resolve food quality and service complaints, ultimately maximize profits through outstanding customer service
• Through personal presence, inspire a passion for food, wine and service amongst the restaurant team, through a genuine personal commitment to service excellence and an emotional sense of gracious hospitality
• Lead the day-to-day restaurant operation through hands-on personal involvement, oversee department budgets, provide input and implement strategies to effectively manage productivity, labor, beverage and food costs.
• Constantly evaluate restaurant profitability, develop and implement cost controls and profit enhancement measures, review monthly P&L and recommend measures for any deviation.
• Manage restaurant ambiance, music, lighting, settings, style and overall presentation
• Maintain very good knowledge of wines and other beverages and up-to-date knowledge of food trends and industry practices
• Ensure a high standard of cleanliness, maintenance and presentation plus safety of the restaurant through inspections and ensures areas of deficiency are resolved to achieve service expectations
• Direct communication process within the department, ensuring effective communication amongst Associates, suppliers, attendance at meetings and ensures that reports are completed accurately, on-time
• Establish an annual promotion and menu plan with the F&B management team, including concepts for annual entertainment, festive season(s) and promotions
• Maintain appropriate par levels for the restaurant, tablewares and adequate controls over labour costs, requisitions, purchase orders, receipt of goods and inventory

Requirements:

• Male or Female
• Not more than 50 yrs old
• Degree in Food and Beverage/Hospitality Management or any Business-related courses from prestigious schools
• With at least 5 yrs of managerial experience in a five-star hotel or fine dining restaurant