Assist the owner to oversee and coordinate the planning, organising, training and

leadership necessary to achieve stated objectives in sales, costs, employee

retention, guest service and satisfaction, food quality, cleanliness and

sanitation.

Duties & Responsibilities:

 Understand completely all policies, procedures, standards, specifications,

guidelines and training programs.

 Ensure that all guests feel welcome and are given responsive, friendly and

courteous service at all times.

 Ensure that all food and products are consistently prepared and served

according to the restaurant’s recipes, portioning, cooking and serving

standards.

 Achieve company objectives in sales, service, quality, appearance of

facility and sanitation and cleanliness through training of employees and

creating a positive, productive working environment.

 Control cash and other receipts by adhering to cash handling and

reconciliation procedures in accordance with restaurant policies and

procedures.

 Fill in where needed to ensure guest service standards and efficient

operations.

 Continually strive to develop your staff in all areas of managerial and

professional development.

 Prepare all required paperwork, including forms, reports and schedules in

an organized and timely manner.

 Ensure that all equipment is kept clean and kept in excellent working

condition through personal inspection and by following the restaurant’s

preventative maintenance programs.

The Wine Company Manager Description

 Ensure that all products are received in correct unit count and condition

and deliveries are performed in accordance with the restaurant’s receiving

policies and procedures.

 Oversee and ensure that restaurant policies on employee performance

appraisals are followed and completed on a timely basis.

 Schedule labour as required by anticipated business activity while ensuring

that all positions are staffed when and as needed and labour cost objectives

are met.

 Be knowledgeable of restaurant policies regarding personnel and

administer prompt, fair and consistent corrective action for any and all

violations of company policies, rules and procedures.

 Fully understand and comply with Singapore’s regulations that pertain to

health, safety and labor requirements of the restaurant, employees and

guests.

 Provide advice and suggestions to Management as needed.

Qualifications:

 Be above 21 years of age.

 Be able to communicate and understand the predominant language(s) of

the restaurant’s trading area.

 Have knowledge of service and food and beverage, generally involving at

least three years of front-of-the-house operations and/or assistant

management positions.

 Possess excellent basic math skills and have the ability to operate a cash

register or POS system.

 Be able to work in a standing position for long periods of time (up to 5

hours).

 Be able to reach, bend, stoop and frequently lift up to 50 pounds.

 Must have the stamina to work 50 to 60 hours per week.