Toa Payoh - Restaurant Executive

Job Description:

• Perform Food & Beverage Service and operations in line with hotel SERVICE brand values and standards.
• Oversee daily effectiveness of operational matters of Food & Beverage outlets.
• Provide training for new products, services and promotional materials to all employees to improve work knowledge and enable enhanced empowerment practices.
• To supervise trainees, work performance and delivery of service excellence and oversee daily duty of Captains, Waiter/ Waitress and trainees (OJT to all junior staff, newbies and trainees).
• Oversee all duties, tasks & services assigned by Assistant Restaurant Manager & Restaurant Managers are carried out accordingly to the required standards by the hotel.
• Handle all related banquet events and functions, seminar/meeting/lunch/high tea/dinner. To serve all guests in banquet function and always provide excellent service.
• Provide service support to the restaurant operations, gourmet and cashier in the reception counter.
• To monitor and maintain consistency of food and beverage quality and service delivery. Conduct training and coaching for all junior staff.
• To attend briefings and meetings held by the department and update all the latest policies in the absence of the restaurant manager and senior restaurant manager.
• Ensure good hygiene standards in the service areas are always maintained.
• Ensure all furniture and equipment are always kept in clean and good condition and follow up with maintenance check.
• Support all aspects of Food & Beverage outlets operations and the organization in building an excellent customer service culture for the highest guest satisfaction and creating a memorable PEAK experience for all diners.
• Manages all guest complaints, enquiries, requests and service-related matters and ensures continuous brand value is provided accordingly.
• Communicate and cultivate core value service culture within the department.
• Perform Operations Excellence, Inventory Management & Manpower Management.

Requirements:

• GCE 'N' or 'O' Levels / Diploma in Hospitality or related field preferred.
• Minimum 2–3 years of F&B experience in a hotel or banquet setting.
• Proven ability to supervise and train junior team members.
• Ability to conduct briefings and training sessions.
• Knowledge of food and beverage operations, including inventory and manpower. management.
• Willingness to work shifts, weekends, and public holidays.