ABOUT THE VENUE:

We are a year-old bar and restaurant seeking a highly organized, driven and dynamic
hands-on leader to oversee daily operations, manage events, and drive business
through smart marketing.

THE ROLE : CORE RESPONSIBILITIES

1.      BAR
& RESTAURANT SUPERVISION       

Stock & Inventory
Management

·         Procurement: Manage relationships with suppliers and negotiate
pricing to maintain healthy profit margins.

·         Compliance: Implement strict food safety and handling protocols.

·         Audit &
Reporting: Conduct weekly/monthly
physical stock counts and reconcile against sales data.

·         Quality Control: Inspect all incoming deliveries for conformity to our
quality standards.

Staff management

·         Manage the entire
restaurant floor and bar counter during service.

·         Lead, train, and
supervise all front-of-house staff (waiters, barmen, hosts).

·         Ensure excellent
customer service, cleanliness, and speed.

·         Handle
opening/closing procedures, cash ups, and stock control.

2.      MENU CREATION
& COSTING

·         Conceptualization: Create menus that align with the brand identity and
market trends.

·         Standardization: Author and maintain a formal Recipe Manual, including precise
measurements, preparation steps, and plating specifications to ensure
consistency.

·         Menu Engineering: Use sales data to identify “stars” and
“dogs,” adjusting the menu to maximize profitability.

·         Profitability
Analysis: Conduct quarterly menu engineering
audits to categorize items by popularity ensuring profitability for every
dish/event.

·         Bespoke Menus: Collaborate with clients to create customized menus
tailored to their requirements.

3.      EVENT
& CATERING MANAGEMENT

·         Logistics: Plan, coordinate, and execute all events held on the
premises or external catering events.

·         Execution: Act as the onsite lead during events to ensure timing
and plating to meet client expectations.

Requirements

KEY REQUIREMENTS (non-negotiable):

·         Diploma in Hotel management/Hospitality or equivalent vocational training.

·         Financial Literacy: Understanding of P&L
statements and Costing.

·         Minimum 3
years of proven experience : 2+ in BACK OF
HOUSE (BOH) and 1+ years in FRONT OF HOUSE (FOH) operations within a bar, restaurant, or events venue.

·         Computer Literacy: Knowledge of Excel/Word and
proficiency in using a computer.

·         Excellent
communication, problem-solving, and people skills.

·         Must be reliable,
honest, and able to work evenings, weekends, and public holidays.

ADDED ADVANTAGES (not mandatory but
welcome):

·         Experience managing
a restaurant floor and leading staff (rosters, discipline, motivation).

·         Experience setting
up and managing online food sales.

Benefits