Founded in 2010 by Olivier Bendel, Deliciae Hospitality Management (DHM) opened its first restaurant, L’Entrecôte The Steak & Fries Bistro, on the quaint Duxton Hill in Singapore. L'Entrecôte is a Parisian concept first established in the 1950s, featuring the traditional entrecôte (a premium cut of beef rib) and frites. Drawing inspiration from this well-loved French culinary classic, Olivier meticulously created his version of the time-tested French favourite and served it at the now-iconic French bistro.
Passionate about presenting authentic European food experiences to the Singapore restaurant scene, the group inaugurated Sabio Tapas Bar in 2011, Singapore’s first-ever bar dedicated to serving authentic Spanish tapas. In 2012, DHM took over Italian fine-dining restaurant, Forlino. In the same year, the company developed another concept, &MADE Burger Bistro, and in 2017 opened Glasshouse by DHM, which housed multiple restaurant concepts - Ange Cafe, &MADE Burger Bistro, L’Entrecote The Steak & Fries Bistro and Sabio. In 2019, DHM opened Singapore’s first-ever and only restaurant dedicated to celebrated the French culinary icons of soufflés and casseroles - Soufflé!
DHM currently has 5 restaurants, all situated at iconic destinations across Singapore: L’Entrecôte The Steak & Fries Bistro at Duxton Hill and Customs House; Sabio by the Sea overlooking the sea at the picturesque Quayside Isle, Sentosa Cove; Soufflé in the quaint neighborhood of Duxton Hill; and Forlino at the iconic Marina Bay, in view of the Merlion and breathtaking Singapore skyline. The group also owns and operates Déliciae Catering Co., which offers private and bespoke catering experiences.
*Reporting to the RM (restaurant manager) and or his/her assigned personnel working towards restaurant’s annual operating budget.
*Coordinate daily front of the house operations including bar related job scopes; in charge for making beverages, daily chores; setting of table cutleries, folding of napkins, washing, cleaning, up-keep of equipment’s, overseeing junior service crew members and part timers.
*Telephone Etiquette: as in accordance with company/manager's SOP.
*Respond efficiently and accurately to customers complaints.
*Always ensure and maintain consistency of product quality presentation as set by company and manager.
*Training and supervising junior service staff members to lead & motivate team to achieve sales target by upselling of beverages/food items and maintaining customer satisfaction.
*Ensuring compliances with licensing for hygiene; health, cleanliness, food safety, risk management and as well as working in a safe environment for all service and kitchen members and during deliveries.
*To constantly brief all junior service staff members on promotions, updating/displaying of marketing collaterals on time and be accountable for the profit and loss of the restaurant.
*Ensures to adhere for cash handling & banking procedures.
*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).
*Manage inventory which includes ordering, receiving and stock taking (FSMS-monitoring forms are duly filled daily).
*Always deliver the company brand promise and provide exceptional customer service at all times.
*Must have good knowledge of the restaurant/bar menu and their recipes.
*Perform additional responsibilities, although not detailed, as requested by the restaurant manager and or his assigned personnel at all times.
Requirements:
*Committed to delivering high levels of customer service and provide go-the extra-mile service
*Ability to work under pressure in a fast-face environment
*Positive with good communication skills.
*Must have at least 1 year of related working experience for this position.
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- Company:
Deliciae Hospitality Management Pte Ltd - Designation:
F&B Supervisor - Profession:
Food Services / F&B - Industry:
Food Services / F&B - Location:
Outram