Restaurant Manager - Toa Payoh
Are you passionate about all natural and organic, great food? We are!
We are Singapore’s favourite neighbourhood grocer, and we source the finest all natural and organic food from farms and artisans from Australia, Europe, United States, Singapore, and many other wonderful locations. Our purpose is to help people live happier and healthier lives and we aspire to be our customers’ first choice for clean, natural, healthy, and delicious food; whether they are buying ingredients in our grocery stores (physical or digital) to prepare an epic feast themselves or simply to enjoy a great meal in one of our café-bistros.
We are a mission driven, fast-growing company. We opened our first store in February 2016 to fill a gap in the market for the type of high quality all-natural food that we would love to feed our own families. With 8 Retail Stores, an E-Commerce platform, 7 Café-Bistros, the Starter Lab Bakery, we now have more than 450 team members!We have exciting growth plans, and we are always open for new team members with the same purpose and values we have, to join us on this incredible journey together!
Role of Restaurant Manager:
- Handle the operations and all administrative matters of the restaurant
- Plan and work within budget, maximize profits and achieve sales targets
- Manage cost of goods (COGs) ensuring it is kept within budget
- Communicate closely with team members to ensure highest quality service is achieved and sanitation and safety regulations are strictly adhered to
- Provide professional, friendly and engaging service, ensure that customers are acknowledged and served quickly and efficiently
- Assist customers in regards to the menu items in an informative and helpful way
- Ensure the restaurant is well-stocked and prepped for everyday operations
- Maintain proper ordering of stock required for operations and ensure first-in-first out (FIFO) method is utilized
- Develop training program for team members in collaboration with the F&B Operations Manager and Executive Chef
- Any other ad hoc duties as assigned by the management relating to the service and cleanliness of the bistro
Skills & Abilities:
- Minimum 5 years of working experience in fast-paced restaurant service in the same capacity
- Upkeep good Food and Beverage knowledge and Food Hygiene Certificate
- Possess excellent communication, management, and organizational skills
- Highly responsible and reliable
- Perform tasks independently or with minimum supervision
- Ability to work cohesively with fellow team members as part of a team
- Able to work on weekends and public holidays (5-day roster)