Deputy Restaurant Manager

Responsibilities:

• Ensure that the restaurant operates in compliance with the Operating Level Program Standards, local authorities and MOE’s regulation. Enforce the in-house housekeeping and cleaning schedule
• Maintain quality of food and ice cream by checking on preparation procedures and taking actions if necessary
• Maintain high standards in customer service through close supervision of staff and implementation of in-house training and development programs
• Maintain a safe level of restaurant’s inventory for business operation. Ensure strict receiving, checking and storage procedures for inventory
• Ensure accuracy for all sales taking, including cash bank-in, credit card payment, etc.
• Enforce discipline and ensure proper conduct of all staff. Create a high level of morale amongst the staff in the restaurant
• Plan duty roster for the restaurant service staff, keeping within labor budget
• Maintain in good condition for all equipment and fitting in the restaurant through enforcement of maintenance programs. Liaise with assigned contractors on maintenance and servicing of equipment
• Enforce internal cost control systems and procedures as set out by the Restaurant Manager
• Recruit and select service staff. Develop, coach and train supervisors and staffs to meet performance standards
• Assist Restaurant Manager in restaurant administrative duties and any other duties assigned by the Restaurant Manager

Requirements:

• GCE ‘O’ Level / NTC-2 Certificate in Hotel Skills
• Minimum 2 years of supervisory experience in a western food outlet

You may also walk-in to any of our Swensen’s or Earle Swensen’s Outlets for interview.

All successful candidates can expect a competitive remuneration package, benefits and career advancement.

We regret that only short-listed candidates will be notified.