Key Responsibilities

Revenue Growth: Drive sales through strategic upselling, promotions, and special events, collaborating with management to meet and exceed revenue targets.
Operational Efficiency: Oversee daily floor operations, including staff scheduling, table management, and coordination with the kitchen to ensure seamless service flow and cost-effective operations.
Inventory & Supplies Management: Monitor and manage front-of-house supplies (e.g., menus, tableware) and coordinate with suppliers to optimize stock levels and minimize costs.
Performance Reporting: Provide detailed reports on sales performance, guest feedback, and operational challenges to senior management, offering actionable insights to improve business outcomes.
Promotions & Marketing: Partner with the management team to develop and execute promotional campaigns and events to enhance brand visibility and customer engagement.

Team Leadership: Manage, train, and motivate a team of front-of-house staff, including servers and hosts, to deliver exceptional service aligned with company standards.
Guest Experience: Ensure a memorable dining experience by addressing guest needs, handling feedback, and resolving issues promptly and professionally.
Service Standards: Uphold high standards of cleanliness, presentation, and compliance with food safety and hygiene regulations (e.g., SFA guidelines).
Ad Hoc Duties: Undertake additional tasks as assigned by management to support overall restaurant operations.

Requirements

Experience: Minimum 3 years in a managerial role within the F&B industry, with a proven track record in driving sales and managing operations, preferably in a full-service restaurant or Chinese dining establishment.
Business Insight: Strong understanding of restaurant operations, including POS systems, cost control, and sales strategies, with the ability to contribute to revenue growth.
Analytical Skills: Ability to analyze sales reports and operational data to identify opportunities for improvement and implement effective solutions.

Leadership Skills: Demonstrated ability to lead and inspire a team, with excellent interpersonal and conflict-resolution skills.
Customer-Centric: Passion for delivering outstanding guest experiences with a proactive approach to addressing customer needs.
Regulatory Knowledge: Familiarity with Singapore's food safety regulations and industry standards.

Language Proficiency: Fluent in English and Mandarin to effectively interact and communicate with English-speaking and Mandarin-speaking guests.
Availability: Willingness to work flexible hours, including weekends, public holidays.

Education: Diploma or equivalent in Hospitality, Business, or a related field is preferred but not mandatory.