Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.
This service objective is achieved through responsible management of the operations and its financial performance.
Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.
Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.
Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.
Basic Functions:
To ensure guest receive the highest possible level of service.
Ensure the cleanliness and presentation of the restaurant at all times.
Training of subordinates on the job.
Handling of complaints and proper service recovery
Minimizing and controlling cost through efficiency and productivity.
Job Duties and Responsibilities:
Sales &Financials
Control labour cost, and monitor operating expenses to meet budget.
Work towards achieving Sales targets with the team
Keeping track on the daily sales collection and ensure it is being bank-in accordingly
Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.
Strives to increase revenues, improve service and comes up with the appropriate suggestions.
Staff Management
Supervise staff and team.
Conduct daily staff briefing and share information.
Coach and motivate the team to maintain high morale.
Maintians staff motivation levels
Take an active role in the day-to-day training and development of the team
Plan weekly duty roster and assign staff for daily operations.
Check tasks assigned are completed as per standards.
Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.
Daily Operations & Controls
Ensures Standard operating procedures followed up
Check to confirm daily tasks are completed
Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.
Check all equipment are maintained and in good working order.
Oversee the smooth running of the operations to ensuring operation efficiency
Ensure all areas of the restaurant remain clean and free of clutter.
Coordinate with purchaser for orderings such as beverages, and-stock.
To order and maintain stock levels to avoid stock outages.
Coordinate with Chef on group booking.
Prepare all reports required including but not limited to:
Sales Reports & Tracking
Duty Roster and Attendance records
Part time and OT records, Inventory reports, All other related reports
Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.
Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.
Customer Service
Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.
Maintain a constant focus on providing excellent, memorable guest experiences.
Compiled feedback lists and follow through
Monitor and report on all feedback including online channels
Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.
Builds relationships with regular guest
Skills, and Attitude:
Display initiative, leadership qualities and ability to motivate team
Practice sales selling techniques to increase revenue.
Courteous and patient
A team player and works well with people
Able to work under pressure
Mature pleasant personality and can make sound decisions.
Ability to work in a fast-paced environment
