Key Responsibilities
1. Operational Setup & System Optimization
· Support the team and evaluate current operational workflows and implement new Standard Operating Procedures (SOPs) to improve efficiency and service quality.
· Support the team and establish clear communication channels between the front-of-house (FOH) and back-of-house (BOH) teams.
· Ensure all daily operations run smoothly, troubleshooting issues in real-time during peak dining hours.
· Maintain a safe, clean, and welcoming environment, ensuring full compliance with local food safety and WSQ hygiene regulations.
2. Supplier Optimization & Supply Chain Management
· Supplier Sourcing & Auditing: Actively source, audit, and manage relationships with local and overseas food suppliers. Conduct regular vendor performance reviews to negotiate better pricing, favourable credit terms, and bulk-order rebate structures without compromising on ingredient quality.
· Supply Chain Logistics: Streamline the end-to-end food supply chain, from PO generation to receiving. Establish optimized delivery schedules that align with kitchen prep times and avoid bottlenecks during peak hours.
· Contingency Planning: Develop a robust network of secondary and backup suppliers for critical ingredients (e.g., fresh seafood, specialized Chinese dry goods, seasonal produce) to guarantee zero disruptions to the menu.
· Inventory & Yield Management: Analyze consumption patterns to establish precise par levels and ordering schedules, actively minimizing food wastage and reducing holding costs.
· Verification & Quality Control: Collaborate closely with the Management and Head Chef to oversee BOH inventory. Act as the designated authority to countersign, weigh, and verify all kitchen stock checks and incoming deliveries against purchase orders to prevent shrinkage and ensure exact specifications are met.
3. Booking & Reservation Management
· Manage all reservation platforms and direct bookings, strategically controlling inventory to maximize seating capacity and optimize table turnover.
· Oversee VIP bookings, private dining room requests, and large group reservations, ensuring a seamless and personalized guest experience.
· Implement effective waitlist strategies during peak hours to capture walk-in traffic and minimize wait times.
4. Marketing, Promotions & Business Development
· Propose, develop, and execute creative marketing and promotional tactics (e.g., festive Chinese New Year/Mid-Autumn menus, credit card tie-ups, loyalty programs, and targeted social media campaigns).
· Collaborate with external partners, influencers, or PR agencies to enhance the restaurant's brand presence.
· Evaluate the effectiveness of all marketing and promotional efforts, tracking ROI, redemption rates, and customer acquisition.
5. Reporting & Financial Accountability
· Prepare comprehensive daily, weekly, and monthly reports covering sales performance, labour costs, promotional ROI, and supply chain/inventory metrics.
· Present actionable, data-driven insights and recommendations to ownership to drive continuous revenue growth and improve profitability.
6. Team Building & Management
· Support the team to recruit, onboard, and build a strong, cohesive FOH team.
· Support, develop and execute comprehensive training programs covering service standards, Chinese cuisine and tea knowledge, and upselling techniques.
· Support the team in planning and managing staff rosters efficiently, ensuring optimal coverage while adhering to Ministry of Manpower (MOM) labour regulations and budgets.
7. Ad-Hoc Duties
· Perform any other ad-hoc duties, projects, or responsibilities as assigned by the management team to support the overall success of the restaurant.
Requirements
- Diploma or Degree in Hospitality, Business, F&B Management, or related field preferred, from a recognized institution.
- Candidates with a valid Food Safety & Hygiene Certificate will have an added advantage.
- Passionate about the F&B industry and customer service.
- Strong communication and interpersonal skills.
- Able to work in a fast-paced environment
- Willing to commit to a 5.5-day work week, working on shifts, weekends, and public holidays.
- Positive attitude, responsible, and willing to learn.
- Team player with leadership potential.
- Willingness to rotate across different outlets or departments if required.
- At least 1 - 2 years of F&B experience in a Chinese restaurant is preferred.
