Key Responsibilities
1. Assist the Restaurant Manager in managing the daily operations of the Pan Asian Specialty Restaurant.
2. Ensure exceptional guest service by maintaining the highest standards of hospitality and fine dining service.
3. Supervise, train, coach, and motivate the restaurant team to deliver outstanding guest experiences.
4. Ensure all food and beverage service is executed in accordance with established SOPs and brand standards.
5. Possess sound knowledge of Pan Asian cuisine, menu offerings, ingredients, sauces, beverages, and food pairings.
6. Handle guest complaints, feedback, and special requests promptly and professionally.
7. Coordinate effectively with the culinary team to ensure timely preparation and service of food orders.
8. Monitor restaurant cleanliness, table setup, ambience, and overall presentation at all times.
9. Prepare staff duty rosters and ensure optimum manpower utilization during operations.
10. Monitor employee grooming, discipline, punctuality, and adherence to company policies.
11. Conduct daily briefings and ongoing training sessions to enhance product knowledge and service standards.
12. Maintain inventory of operating equipment, crockery, cutlery, linen, and restaurant supplies.
13. Ensure compliance with food safety, hygiene, HACCP, and health & safety regulations.
14. Drive revenue through suggestive selling, upselling, and promotion of signature dishes and beverages.
15. Monitor daily sales, operational costs, and departmental expenses to achieve financial targets.
16. Prepare daily operational reports, guest feedback reports, inventory records, and other management reports.
17. Coordinate with housekeeping, engineering, stores, and other departments to ensure smooth restaurant operations.
18. Assist in planning and executing special events, promotions, and seasonal menus.
19. Ensure compliance with all company policies, statutory regulations, and operational procedures.
20. Perform any other duties assigned by the Restaurant Manager or Food & Beverage Manager.
1. Strong knowledge of Pan Asian cuisine and specialty restaurant service.
2. Fine dining etiquette and luxury guest service standards.
3. Knowledge of wines, sake, tea, and premium beverages will be an added advantage.
4. Strong organizational, analytical, and problem-solving skills.
5. Ability to lead, mentor, and develop high-performing restaurant teams.
6. Excellent communication skills in English; additional foreign language skills will be an advantage.
Graduate or Diploma in Hotel Management or Hospitality Management.
Minimum 4–7 years of experience in Food & Beverage Service, including at least 2 years in a supervisory or Assistant Restaurant Manager role.
Director of F&B
N/A
