RESTAURANT SUPERVISOR / F&B MANAGER

ABOUT THE VENUE:

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

THE ROLE : CORE RESPONSIBILITIES

1.      BAR& RESTAURANT SUPERVISION       

Stock & InventoryManagement

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

·         Compliance: Implement strict food safety and handling protocols.

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

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

Staff management

·         Manage the entirerestaurant floor and bar counter during service.

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

·         Ensure excellentcustomer service, cleanliness, and speed.

·         Handleopening/closing procedures, cash ups, and stock control.

2.      MENU CREATION& COSTING

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

·         Standardization: Author and maintain a formal Recipe Manual, including precisemeasurements, preparation steps, and plating specifications to ensureconsistency.

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

·         ProfitabilityAnalysis: Conduct quarterly menu engineeringaudits to categorize items by popularity ensuring profitability for everydish/event.

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

3.      EVENT& CATERING MANAGEMENT

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

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

Requirements

KEY REQUIREMENTS (non-negotiable):

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

·         Financial Literacy: Understanding of P&Lstatements and Costing.

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

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

·         Excellentcommunication, problem-solving, and people skills.

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

ADDED ADVANTAGES (not mandatory butwelcome):

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

·         Experience settingup and managing online food sales.

Benefits