Restaurant Manager

Founded in October 2010 by Olivier Bendel, Déliciae Hospitality Management (DHM) opened its first restaurant, L’Entrecôte The Steak & Fries Bistro, on the quaint Duxton Hill in Singapore. DHM currently has 6 restaurants, all situated at iconic destinations across Singapore: L’Entrecôte The Steak & Fries Bistro at Duxton Hill, Lorong Mambong at Holland Village and Customs House; Sabio by the Sea overlooking the peaceful waters at the picturesque Quayside Isle-Sentosa Cove; BTM Mussels & Bar at Duxton Hill; and Riviera at the iconic Marina Bay, in view of the Merlion and breath-taking Singapore skyline.

We invite individuals who are passionate about the industry to bring valuable contributions to our group.

Position: Restaurant Manager

What we Offer (terms and conditions apply):

· Industry-standard medical benefits

· Restaurant Budget Bonuses Scheme (13/14/15 month bonus)

· Open-door policy

Job Description:

· Responsible for the outlet’s P&L and work-in-line with given budget statement;

· Analyse and manage financial results of the outlet to ensure maximum profitability;

· To ensure that the outlet is maintained for its quality control standards, grooming, appearance, discipline, safety administration, cleanliness, and hygiene etc. are always maintained;

· To ensure restaurant inventory is up-to-date and all equipment are properly maintained;

· In-charge of restaurant SOP/Risk Management/Outside Catering SOP, training and coaching of service crew members and overseeing all kitchen team members;

· Ensure that all products are prepared, presented in accordance with company standards as instructed by the CEO/Director of Culinary;

· Monitor and control food/beverage to minimise wastage and spoilage;

· Create/plan for your own outlet’s marketing proposal, festive menus in advance together with your head chef and working closely with the Marketing Department to launch all proposals;

· Excellent leadership skills, to lead by example and take complete ownership of the restaurant;

· The ability to command and lead a high-volume kitchen and service operations.

· All other ad-hoc projects as assigned by CEO/Director of Culinary.

This job description is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the skills and responsibilities required to do this job successfully.

Requirements:

*Must have at least minimum 5 years of working experiences as a restaurant manager and or cum sommelier, managing for Mediterranean, European, and or French dining concepts;
*A Degree holder:
*Knowledge of purchasing, ordering, food costing and inventory procedures

Salary negotiable based on skills and experience.
Only shortlisted candidates will be notified.