Founded in October 2010 by Olivier Bendel, Deliciae Hospitality Management (DHM) opened its first restaurant, L’Entrecote The Steak & Fries Bistro, on the quaint duxton hill in Singapore. DHM currently has 5 restaurants, all situated at iconic destinations across Singapore: L’Entrecote The Steak & Fries Bristro at duxton hill and Customs House; Sabio by the Sea overlooking the sea at the picturesque Quayside Isle-sentosa cove; Souffle at duxton hill; and Forlino at the iconic Marina Bay, in view of the Merlion and breathtaking Singapore skyline.
1.Assisting the restaurant manager (RM) working towards restaurant’s annual operating budget for the profitability of the restaurant.
2.Coordinate daily front of the house operations; daily briefing and overseeing kitchen members.
3.Respond efficiently and accurately to customers complaints and updating RM of such matter
4.Always ensure and maintain consistency of product quality presentation as set by Head Chef/RM/management.
5.Training and supervising service staff members to lead & motivate team to achieve sales target by upselling of beverage/food items and maintaining customer satisfaction.
6.To constantly brief all service staff members on promotions, updating/displaying of marketing collaterals on time and be accountable for the profit and loss of the restaurant.
7.Assisting RM for accountability for planning strategies to ensure that business plan is delivered
8.Ensure cash handlers adhere to cash handling & banking procedures
9.Optimize labour productivity by translating forecast sales, transaction counts and average check into day-to-day scheduling (lead staff in the opening and closing of the outlet).
10.Manage monthly FOH inventory, weekly ordering and receiving (FSMS-monitoring forms are duly filled daily)
11.Ensure to comply with good hygiene and personal grooming standard, food safety, cleanliness and food presentation standard. At all times to be cautious, bear in mind and put in use for Risk Management Plan and FSMS (Food Safety Management System).
12.Must have good knowledge of the restaurant menus and their recipes. Always deliver the company brand promise and provide exceptional customer service.
13.To be aware of what competitors are doing and reports to the RM.
14.All other ad-hoc duties as assigned that is relevant for the profitability of the restaurant.
•Meticulous, keen attention to detail and creativity.
•2 or more years’ experience working within the food industry- is a must.
•Capable of working in a fast-paced environment.
•Positive attitude and Good communication skills
•Solutions-oriented, results driven and problem-solver
Only Singaporean/ SPR/ LTVP/ DP to apply.