Total 134 General job vacancies in F&B / Tourism / Hospitality category in The United States of America

Job Description

We are seeking a professional General Manager to oversee the restaurant operations. The incumbent is expected to direct and lead the team to achieve the hotel’s strategic goals in expanding business opportunities, customer satisfaction and staff engagement. Responsible for developing annual and medium term strategies and plans to achieve profitability.

To excel in this role, you must be approachable and detail-oriented with proven hospitality or management work experience.

Responsibilities :

• Lead, motivate and provide effective leadership to the management team to ensure all functions are operating effectively
• Responsible for the restaurants profit & loss to ensure that KPIs are achieved
• Drives guest satisfaction and maintains high service standards through consistent reviews of patrons feedback; effective communication as well as institutionalizes a culture of accountability and continuous improvement to mitigate shortfalls, so as to improve overall customer journey and experience
• Ensure compliance with relevant regulations/ legislations and the restaurant’s standards
• Ah hoc duties / projects as assigned

Requirements :

• You should possess a Bachelor’s degree in hospitality, business administration or a relevant field
• Have at least 10 years of relevant experience in the General Management of an established group chain
• Team-oriented approach with a mindset of open communications
• Outstanding interpersonal and leadership abilities
• Translation of documents from English to Japanese or vice visa.
• Liaise with Japanese speaking stakeholders in Japan and Director.

Interested applicants are invited to email your resume and expected salary via this platform.

We regret that only shortlisted candidates will be notified.

At Guzman y Gomez, we believe in authentic flavors and the power of food to bring people together. As the Restaurant General Manager at GYG, you will lead the charge in overseeing daily operations across multiple restaurants. You will empower the team through coaching and training, while managing your portfolios P&L. Your role will see you maintaining the highest standards of quality, adhering to all procedures, while embodying the GYG spirit. 

What's in it for me?

So much! Check out some of the benefits below:  

• Competitive salary
• Flexible rosters and employment stability  - talk to us about what work life balance means to you
• Opportunities for advancing your leadership abilities – level up to Area Management and beyond
• A comprehensive training program and support to set you up for success 
• Heavily discounted GYG meals 
• Free and comfortable GYG uniforms and exclusive merch 
• Annual Restaurant Managers summit –  enjoy days of connecting, networking and sharing with leaders from across the country!
• Cultural celebrations including Day of the Dead & Cinco de Mayo to name a few 
• The possibility of owning your own franchise or joining our corporate office in future 

We appreciate diverse experience, but specifically we are looking for candidates that have:  

• Demonstrated leadership experience in a fast-paced, high-energy setting  
• Strong financial and commercial acumen, with the ability to identify sales and P&L opportunities and collaborate on actionable strategies with the team
• Previous success in meeting KPI’s
• Proven track record of delivering outstanding customer service  
• Exceptional interpersonal and communication skills 

Click the "I'm Interested" button to express your interest in joining our team!  

We’re committed to providing a safe and secure environment for our team and guests. To support this commitment, we may conduct background checks including Police Checks and employment verification as part of our recruitment process. 

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The Restaurant General Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

What will I be doing?

As a Restaurant General Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant General Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high focus on customer service, always prioritizing the customers' needs.
• Take personal responsibility and initiative to address issues, effectively communicating with both customers and colleagues.
• Contribute ideas and suggestions to improve operational and environmental procedures in the hotel.
• Actively promote Hilton hotels' services and facilities to guests and suppliers.
• Perform all duties in a manner that prioritizes safety for yourself and others in the workplace.
• Create an environment where the entire department is dedicated to delivering exceptional customer service and creating memorable experiences.
• Seek verbal feedback from customers and team members after each service period.
• Agree on and implement actions to improve customer service based on feedback.
• Handle customer complaints and comments with a positive attitude, providing follow-up and feedback to the Food & Beverage Manager.
• Respond promptly and effectively to customer requests and queries while assisting on the floor during meal periods.
• Be available to assist in the restaurant and bars during busy days or special events.
• Proactively assist guests with reasonable requests and train team members to anticipate guest needs.
• Ensure consistent delivery of service standards as outlined in the Guest Satisfaction Manual and the Standard Operating Procedures Manual.
• Familiarize the team and managers with Hilton's departmental standards and assess team members against these standards.
• Conduct regular training sessions on departmental standards in the outlets.
• Monitor standards through regular review checks and develop action plans to address any deficiencies.
• Plan, prioritize, organize, and control the day-to-day operation of the restaurant.
• Prepare rosters and job schedules for team members, considering internal activities, occupancy, external events, promotions, etc.
• Maintain effective communication with the Front Office and Groups & Tours teams to maximize in-house and group business for the restaurant, including direct liaison with Group Leaders upon arrival.
• Assign duties and delegate authority for the restaurant's operation at all times.
• Understand the dynamics of other departments and their impact on your own department.
• Plan ahead and ensure adequate resources are available.
• Manage the department's operation and step in when necessary to ensure smooth functioning, participating in service duties during peak periods.
• Coordinate with the Engineering and Housekeeping departments to ensure proper cleaning procedures are followed and maintained.
• Conduct shift reviews, handovers, and briefings as required.
• Maintain in-depth technical knowledge and skills relevant to the job.
• Establish effective communication with the Kitchen team.
• Maintain event and function histories to assist with future events.
• Participate in menu changes and discussions with the Food & Beverage Manager and Executive Chef, considering new F&B trends, market demands, and sales achievements.
• Attend and actively contribute to regular F&B operational and roster meetings.
• Understand the hotel's goals and communicate them clearly to the team, providing direction and goals.
• Set departmental objectives for yourself and the team.
• Advocate for the team's needs within the hotel.
• Keep the team informed of departmental and hotel activities through regular communication meetings.
• Identify and maximize revenue opportunities for the department and the hotel.
• Stay aware of potential business highs and lows.
• Create and implement sales promotions and team member incentives.
• Assist the F&B Manager in preparing event brochures.
• Identify, communicate, and act on potential sales leads.
• Foster an environment where every team member is engaged in sales activities.
• Supervise the department's financial performance in line with the profit plan.
• Use key performance indicators and financial targets to evaluate the department's performance and plan for the future.
• Prepare regular financial and operating reports as required by the F&B Manager.
• Forecast potential revenues and costs.
• Control costs without compromising standards, following company control procedures.
• Establish and maintain leave plans for the department.
• Assist with selecting, training, coaching, and developing team members to meet the department's current needs.
• Understand the staffing requirements in terms of quantity and quality for the department's operation.
• Assist in conducting selection interviews and making effective recruitment decisions.
• Ensure new recruits have all the necessary information before starting their employment.
• Assist in planning and conducting departmental orientation.
• Keep the Orientation Training manual for each outlet up to date.
• Ensure standards training and assessments are carried out regularly.
• Ensure the health, safety, and well-being of customers and team members.
• Familiarize yourself with relevant OH&S legislation and its implications for the department's operation.
• Communicate to the team their responsibilities regarding OH&S.
• Implement safe and healthy working practices at all times.
• Conduct hygiene training at least once a year.
• Fulfill any other reasonable duties and responsibilities as assigned.

What are we looking for?

A Restaurant General Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Minimum of 10 years of experience in senior management roles in Michelin-starred or fine-dining restaurants, preferably in Asia.
• Strong business acumen and financial management skills, with a proven track record of driving revenue and profitability.
• Excellent communication and interpersonal skills, with the ability to build and maintain relationships with key stakeholders.
• Passion for food and hospitality, with a deep understanding of the latest culinary trends and techniques.
• Exceptional attention to detail.
• Proficiency in service etiquette and protocols.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Key Responsibilities :

• Manage day to day operations
• Responsible for the financial of the restaurant
• Able to conduct professional & efficient training
• Forecast marketing & sales activities

Requirements :

• Michelin/ 5 star hotel experience
• Knowledgeable in wine and beverage
• Knowledgeable in European cuisine concept
• Managed similar concept for minimum 3yrs
• An excellent communicator, dynamic
• Develop & execute company's direction & objectives

• Responsible for site planning and supervision of work schedule
• Updating of daily work status to Planner
• Attend daily coordination meeting
• Work closely with Planner on planning future activities
• Manages the daily activities in an efficient and productive manner
• Monitors the daily work logs of all assigned subordinates.
• Schedule worker overtime during peak periods or whenever necessary
• Strictly enforce company and government-dictated work and safety rules
• Requisition necessary materials and stock replacement parts to ensure continuity of smooth operations
• Maintain equipment and surrounding areas in sound working order
• Oversee on-the-job training of probationary workers Ensures adherence to safety policies, procedures and practices

Theatre Practitioner Scrub - General, Laparoscopic Cromwell Hospital London, SW5 0TU (5 mins walk from Earls Court underground or 7 mins walk from Gloucester Road underground.) Permanent £34,130 to £43,730 per annum, plus fantastic benefits Full Time: 37.5 hrs per week Monday to Saturday plus additional shift enhancements for weekend working - various shift patterns available Join us and receive a one-off Golden Hello of £4500, or £5000 towards Domestic Relocation Costs (if applicable). Financial support available to successful candidates to access fast track visa processing, subject to eligibility. We make health happen At Bupa, you can be the Nurse you want to be. With the autonomy to use your skills and strong benefits to support you, patient care can be your top priority. Building a career in Nursing has never been easier, with good hours, you can live a balanced, healthy lifestyle. Our main adult theatre is a busy and dynamic environment, setting the benchmark for clinical excellence. We have 5 operating suites catering for Cardiac, Orthopaedics, ENT and Ophthalmic,Da Vinci Surgery, Thoracic and Liver, Plastics, General/Vascular, Urology and Gynaecology. We work with surgeons who are the best in their specialities carrying out simple to the more complex surgeries. You'll help us make health happen by: Your role as a Theatre Practitioner - Scrub Nurse (General, Laparoscopic) is to ensure that we provide the best quality service in a pleasant environment for both staff and patients whilst ensuring that a high quality, cost effective service is delivered to patients and consultant users. You'll work as part of a multi-disciplinary team, being flexible and supporting with shared tasks. Our main adult theatre is a busy and dynamic environment, setting the benchmark for clinical excellence. We have 5 operating suites catering for a myriad of cases, but focus of this post is to provide surgical support for Cardiac patients. We work with surgeons who are the best in their specialities carrying out from simple to the more complex surgeries. Assess, plan, deliver and evaluate peri-operative patient care. Participate in the delegation and supervision of junior grades, non-registered and less experienced staff. Create and maintain legible and accurate records of care in accordance with BUPA and the Cromwell Hospitals local policies and procedures. Assist in the positioning and preparation of a patient as directed by the surgical team and ensure that any specimens are correctly labelled and dispatched to the laboratory. Help to control cross infection by observing departmental policy regarding dress, the maintenance of a clean working environment, decontamination and sterilisation procedures and asepsis. Prepare patients for clinical/ operative procedures, both in anaesthetics and surgery. Participate fully as a team member, including working in all areas of the theatre suite, sharing knowledge and information and supporting colleagues, to promote a cohesive team and the achievement of team objectives. Key Skills / Qualifications needed for this role: RN 1st level Registration Adult and/or Children / Diploma or Degree in Health Care Studies / ODP Level 3 NVQ / ODA 752. Cardiac scrub nurse experience. Proven recent perioperative experience Ability to deliver high standards of care. Benefits Our benefits are designed to make health happen for our people. Viva is our global wellbeing programme and includes all aspects of our health from mental and physical, to financial, social and environmental wellbeing. We support flexible working and have a range of family friendly benefits. Joining Bupa in this role you will receive the following benefits and more: One off Golden Hello payment (Ts and Cs apply) Payment of Professional Registration fees Equivalent to 25 days holiday per year, increasing through length of service, with option to buy or sell Bupa health insurance as a benefit in kind An enhanced pension plan and life insurance Annual performance-based bonus Support with travel costs via a season ticket loan or cycle2work Discounted access to online gym sessions through Gympass Various other benefits and online discounts Free onsite massages as a recognition for your hard work Opportunity to participate in our annual awards ceremony Why Bupa? We're a health insurer and provider. With no shareholders, our customers are our focus. Our people are all driven by the same purpose helping people live longer, healthier, happier lives and making a better world. We make health happen by being brave, caring and responsible in everything we do. We encourage all of our people to Be you at Bupa, we champion diversity, and we understand the importance of our people representing the communities and customers we serve. That's why we especially encourage applications from people with diverse backgrounds and experiences. As a Disability Confident employer, we offer a guaranteed interview for every disabled applicant who meets the minimum criteria for the job. Well make sure you are treated fairly and offer reasonable adjustments as part of our recruitment process to anyone that needs them. If you would like more information on the role or require an alternative format, please contact michael.green@bupa.com

SUMMARY

Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned. Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively. The RGM will work with your team to develop strategies that reduce costs and increase sales within the company. The RGM will ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management. Being a people-driven organization, this includes the deployment, development and performance management of employees.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

Financial

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.
• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

On-Premise & Inventory

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas. Ensure compliance with operational standards, Management directives, local laws and ordinances.
• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.
• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets/ inventory.
• Manage and achieve efficient and effective shifts by personally leading the team during lunch/ dinner operations.
• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.
• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
• Investigate and resolve feedback or complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues in accordance with Management directive.
• Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; work with HR to create a hiring process for employees that ensures qualified people are selected, trained and retained through top recruiting practices.
• Ensure orientation of new employees, on-going staff appraisals and on-job-training are conducted and managed.
• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.
• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.
• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals. Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

QUALIFICATIONS

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
• Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.
• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

PERSONAL REQUIREMENTS

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.
• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.
• Pleasant, polite & respectful with great interpersonal skills.
• Ability to motivate employees to work as a team.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Able to multi-task with high threshold for new tasks and responsibilities.
• Able to meet timelines and datelines.

ACCOUNTABILITIES

• Keeps Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Management directive.
• Performs other duties and responsibilities as required or requested.

SUPERVISION SCOPE

• 12 to 14+ employees per shift

WORKING CONDITIONS

• Hours will closely mirror operational hours and the Restaurant General Manager is expected to lead in person, restaurant shifts whenever possible.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Thank you for your interest in our company, please email your resume to fabian@fkdunamis.com, and we will reach out to you if your application is found suitable.

This local hero of a restaurant has recently undergone a full refurb and is now needing the assistance of an experienced General Manager to lead the team and drive the guest service across busy services.The Role Featuring an on trend and diverse Mediterranean focused menu, this is an ideal role for a career driven professional with experience and maturity. This venue offers amazing service, beverages and cuisine. If you are wanting a role that will offer a professional environment and supportive ownership, this is it. You will have fantastic leadership skills, an outgoing and professional demeanour, and the ability to make things happen in this service driven environment. About you * Hands on experienced venue manager * A well rounded understanding of all things financial* Know all aspects of running a successful venue* Ability to predict and monitor trends* Previous a la carte service experience essential What's in it for you? * A competitive salary…

Click here to view more detail / apply for Restaurant General Manager | Nth Beaches |$90- $100K

We bring people together in one precinct with distinct lifestyle concepts to provide great food, drink, and entertainment for any day and any time from lunch to late night.

Your role is a really important one, as you’ll be part of our family where you’ll create the first and lasting impression for our guests, and they’ll want to be back time and time again for delicious food, drinks, and hearty conversations with us.

The General Manager responsibilities include formulating overall strategy, managing people and establishing policies. To be successful in this role, you should be a thoughtful leader and a confident decision-maker, helping our people develop, while ensuring our operations continue to uphold the vision of providing excellent service and value-add to our customers. Good candidates are adept leaders with strong business minds and a knack for organization and collaboration.

3 best things about the job:

1. Job autonomy and ownership - Our General Manager is self-starter that are empowered to set business priorities, design and plan executions, and enjoy seeing projects through, from start to finish.
2. Great central location to work at - To work among the nostalgic shophouses of Emerald Hill Road.
3. Fun and collaborative colleagues - To work with a close-knitted team that promotes teamwork and empowerment to provide impeccable customer service

Job Description:

• Responsible for developing, and implementing strategies, including the food and beverage program, to improve the profitability of the bars
• Develop a budget and evaluate business financial performance
• Prepare detailed weekly, quarterly, and yearly business performance reports
• Work with a reporting Outlet Manager to develop operational strategies and execution to ensure the bars continue to meet brand and service guidelines
• Work with Executive Chef to improve and maintain food offerings that would boost brand and profitability strategies
• Plan, evaluate and optimize operations to be efficient and cost-effective on expenses
• Develop sales processes, routines, and metrics to measure the effectiveness of the team
• Be hands-on when needed to review existing organizational efficiency
• Research and develop opportunities and plans, understanding market requirements, identify market trends in F&B and bar scenes, and suggest improvements to achieve the company's goals
• Establish new business plans and teams to develop business opportunities with new potential customers
• Guide other departments in the bars (security and maintenance) to ensure a safe and clean environment
• Constantly reassess staff performance indicators and provide feedback to management and team
• Ensure quality of recruitment and training of staff through the development of operational goals
• Champion staff welfare and a healthy, happy, and service-oriented work culture
• Improve and maintain relationships with suppliers
• Other related ad-hoc duties

Requirements/Experience needed:

• At least 5 to 8 years year of working experience in the hospitality field is required for this position
• At least 5 years of experience leading and coaching a team
• Adaptable, positive mindset and driven to work independently and in a team in a dynamic company
• Excellent communication with leadership skills
• Highly organised with great problem-solving skills
• Proven success in strategic planning, problem-solving, and/or achieving sales target
• Knowledge of F&B management, systems and procedures
• Knowledge of high-end / fine-dining service training, systems and procedures

Main Job Description

• Supervising, coordinating and scheduling the daily activities of construction trades-people
• Establishing methods to meet work schedules and coordinating work activities with other departments/subcontractors/supervisors/managers
• Training or arranging for the training of workers in job duties, safety procedures and company policies.
• Ensuring standards for safe working conditions are observed
• Continuously review and improve the production & warehouse area housekeeping, ensuring that it is always, well-maintained, organized and clean.
• Ensure a safe and healthy work environment in Production area
• Lead improvement projects and housekeeping.
• Manage operators performance and retention.
• Follow all safety protocols
• Coorperate fully with company staff

Requirement

• Min 1 year relevant working experience in construction industry
• Certificate in Building Construction Safety Supervisor Course
• Able to work under pressure and fast track environment
• Excellent team player and good interpersonal skills.
• Hardworking and good working attitude
• Location: Gul Circle

Job Description

We are looking for an experienced lead developer to join our team! This is an active contributor to our IT strategic plan and the primary responsibility is to ensure our portal and core applications are stable and always delivers.

● Interact with different stakeholders (users, business and vendors) to gather project requirements, feedback and provide clarification.

● Own and lead projects, monitor plan and track progress

● Lead, develop and support in house web-based application, both enhancement and production support

● Support and maintain both front-end insurance eCommerce application, backend core insurance system, middleware systems and web services align with architecture model.

● Implement and manage CI/CD pipelines to automate software delivery and improve deployment efficiency.

● Manage webmaster tasks related to digital marketing initiatives, including website maintenance, SEO optimisation, and performance monitoring.

● Perform code reviews, quality assurance testing and troubleshooting to identify and address issues.

● Fully participate in System Development Life Cycle (SDLC) including documentations.

● Manage and lead business releases for all applications.

● Able to work with the internal and outsourced team to ensure completion of projects/tasks within scope and budget.

● Have a positive attitude, as well as good communication and analytical skills

Job Requirements

● Degree or diploma holder in Computer Science or equivalent strong knowledge & proficient in the .NET/ASP.NET (framework (4.0/4.5 preferred) with solid experience in ASP.net web development

● Essential skills in frameworks e.g. Bootstrap 3, HTML5 techniques i.e. Media Query; and object-oriented design (OOD)

● Experience in WCF Web Services / WCF Data Services & ASMX

● Experience in managing middleware and CI/CD pipelines

● Experience & proficient with MS SQL Server & MS Visual Studio

● Experience with JQuery/AJAX or similar technologies

● Experience with Sitecore architecture will be an added advantage

● Core competencies in Responsive Web Design (RWD), HTML5, CSS3, REST (JSON), JavaScript Framework such as AngularJS, Vue or JQuery, SOAP 2.0 (XML) and REST (JSON).

This local hero of a restaurant has recently undergone a full refurb and is now needing the assistance of an experienced General Manager to lead the team and drive the guest service across busy services.The Role Featuring an on trend and diverse Mediterranean focused menu, this is an ideal role for a career driven professional with experience and maturity. This venue offers amazing service, beverages and cuisine. If you are wanting a role that will offer a professional environment and supportive ownership, this is it. You will have fantastic leadership skills, an outgoing and professional demeanour, and the ability to make things happen in this service driven environment. About you * Hands on experienced venue manager * A well rounded understanding of all things financial* Know all aspects of running a successful venue* Ability to predict and monitor trends* Previous a la carte service experience essential What's in it for you? * A competitive salary…

Click here to view more detail / apply for Restaurant General Manager | Nth Beaches |$90- $100K

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Assistant General Manager to join our pre-opening team.

• Ensures the efficient and profitable management of the restaurant
• Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant areas
• Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Manages the restaurant staff working schedules
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Ideal Candidate:

• Relevant certifications or degrees in hospitality management or a related field.
• Proven experience in restaurant management, preferably in a high-volume, upscale dining environment, local experience is a must and international experience will be ideal.
• Strong leadership and communication skills with a passion for creating a positive and vibrant team culture.
• Excellent problem-solving abilities, adaptability, and a proactive approach to challenges.
• Financial acumen and experience in budget management.

Located on 17 Baghdad Street, Mavi Turkish Restaurant is looking for a Restaurant Manager who will oversee the overall sales and growth activities of the restaurant and make sure that the restaurant achieves the set sales targets, growth and excellent customer satisfaction.

Sales and Marketing Manager's roles and responsibilities include but not limited to:

PRIMARY ROLES & RESPOSIBILITIES

Operations Management: Oversee the day-to-day operations of the restaurant, including opening and closing procedures, ensuring cleanliness, and maintaining a safe and welcoming environment for customers and staff.

Staff Management: Hire, train, schedule, and supervise restaurant staff, including servers, cooks, kitchen assistants, and host/hostesses. Provide ongoing feedback, coaching, and support to ensure high levels of performance and customer service.

Customer Service:Ensure that customers have a positive dining experience by addressing any complaints or concerns promptly and professionally. Interact with customers to gather feedback and make improvements to service and menu offerings.

Inventory and Supply Management: Oversee inventory levels of meat, food, beverages, and supplies, and place orders as needed to ensure adequate stock levels while minimizing waste and spoilage. Monitor inventory usage and implement strategies to optimize inventory management.

Menu Planning and Pricing: Collaborate with chefs and kitchen staff to develop menus that meet customer preferences and dietary requirements while maximizing profitability. Set menu prices based on food costs, market trends, and competition.

Financial Management: Manage the restaurant's budget, including monitoring expenses, controlling costs, and maximizing profitability. Prepare financial reports, such as sales projections and profit and loss statements, and implement strategies to achieve financial goals.

Health and Safety Compliance: Ensure compliance with health and safety regulations of Singapore, including food safety standards, sanitation practices, and occupational safety guidelines. Conduct regular inspections and train staff on proper procedures to maintain a clean and safe environment.

Marketing and Promotion: Develop and implement marketing strategies to attract new customers and retain existing ones. Utilize various marketing channels, such as social media, email marketing, and promotions, to increase awareness and drive sales.

Business Development: Identify opportunities for growth and expansion, such as opening new locations or introducing catering services. Analyze market trends and competition to make informed business decisions.

Community Engagement: Build relationships with the local community, such as neighboring businesses, schools, and organizations, to foster goodwill and support.

Leadership and Team Building: Lead by example and cultivate a positive work culture that promotes teamwork, communication, and accountability. Motivate and inspire staff to achieve their goals and contribute to the overall success of the restaurant.

Adaptability and Problem-Solving: Adapt to changing circumstances and proactively address challenges as they arise. Demonstrate effective problem-solving skills to resolve issues quickly and minimize disruptions to operations.

Requirements

• Must be fluent in English and Turkish and able to speak one of: Arabic or Chinese or Malayi
• Must be familiar with Turkish, Middle East & Mediterranean Cuisine
• Hands-on individual with minimum 5 years of relevant working experience in an Authentic and traditional Turkish or Middle Eastern restaurant or
• Have knowledge and skills in Authentic Turkish and Mediterranean and traditional Turkish appetizers (Hummus, Babaganoush, Cacik, Ezme, Sigara Borek, etc) and dishes such as Adana Kababs, Shish Kebab, Beyti, Ali Nazik, Lamacun, Karni Yarik, Iskender, Manti, Musakka, Patlican Kebab and desserts like Kunefe, baklava, Sutlac to name a few.
• Must have in-depth knowledge of spices and herbs used in Authentic Turkish cooking.
• Must be able to work on weekends and public holidays.
• Food hygiene certification is compulsory
• Passionate about food and customer service
• Must be able to multi-task and keep up in a fast-paced environment.
• Must be able to physically stand for long periods.
• Required language(s): Fluent in English. Turkish and Malay or Chinese is an advantage.
• Must be a non-smoker.
• Must not have alcoholic drinks consumption habit

Preferred Qualifications

• Ability to speak Turkish, Arabic, Malay and/or Chinese.
• A Bachelor’s degree in Culinary filed is a plus.
• Knowledgeable in social media platforms (Facebook, Instagram, Google, TripAdvisor) and online marketplaces in order to effectively promote the restaurant, engage with customers, and drive sales both online and offline.
• Knowledgeable in online delivery platforms, Familiar with online ordering platforms such as Grab, Deliveroo, Food Panda