Join Our Team at MYMCA's Hospitality Department!
Are you passionate about delivering exceptional service and creating memorable experiences
We are looking for an experienced and people-focused Restaurant Manager to oversee the daily operations of our restaurant and all-day-dining cafe.
This role is at the heart of creating an exceptional dining experience - managing service standards, driving operational excellence, and nurturing a welcoming environment for both guesets and staff.
You will work closely with our culinary team, including persons with special needs, to ensure smooth coordination between front-and back-of-house, while fostering a culture of inclusivity, teamwork and continuous improvement.
Qualifications & Experiences
- Diploma or Degree in Hospitality Management, Business Administration, Culinary Arts, or a related field.
- Minimum 5 years of progressive experience in managing restaurant and caf operations.
- Food Hygiene Manager Certification (or equivalent) required.
- First Aid Certification and WSQ training in Inclusive Employment (preferred).
- Strong leadership, communication, and people management skills.
- Fluency in English knowledge of other languages is advantageous
- Proven leadership experience in standalone cafs or restaurants, with operational and strategic capabilities.
- Strong expertise in managing both hotel all-day dining and caf operations.
- Demonstrated success in setting up new dining operations from concept to launch.
- Experience managing diverse teams and fostering inclusive employment, particularly with PWDs.
- In-depth knowledge of F&B health, safety, and hygiene regulations.
- Excellent stakeholder management skills
- Flexible and adaptable to evolving operational needs.
Responsibilities
- Lead the end-to-end operations of the restaurant and caf, ensuring smooth service and high operational standards.
- Develop and implement SOPs for quality, hygiene, safety, and customer service, complying with regulatory requirements.
- Collaborate with culinary teams to maintain menu quality, innovation, and consistency.
- Monitor revenues and costs, and implement strategies to achieve financial targets.
- Analyse sales data, customer feedback, and industry trends to make informed operational improvements.
- Ensure a high standard of customer service, creating memorable and inclusive dining experiences.
- Handle guest feedback and resolve operational issues promptly and professionally.
- Build a welcoming and accessible environment for all guests, including those with special needs.
- Recruit, train, and lead a diverse team including employees with disabilities, promoting an inclusive and supportive culture.
- Foster a positive, guest-centric work environment that motivates and empowers team members
