Title:  Operations Manager, F&B Fine Dining (French Cuisine)

Primary Responsibilities

• Direct, implement and maintain a service and management philosophy, which serves as a guide to team members 

• Develop Food and Beverage (“F&B”) service processes and standards to create a memorable experience for guests 

• Develop business and financial plans with a strong focus in generating revenue for the restaurant 

• Liaison and work closely with all section chefs for pre-planning, organization and execution of restaurant meals/functions  

• Shows awareness of markets and up-to-date knowledge of competitors; demonstrate an awareness of new business opportunities, seizes and acts upon them 

• Generate activities and seek new challenges to improve work performance; demonstrate an optimistic outlook and recover quickly from failure 

• Ensure Team Members fulfill all training needs for their future development and meet service standards 

Requirements

• At least 3 years’ experience in the relevant managerial role, preferably in a 5 star hotel or fine dining restaurant.  

• Experience with opening new restaurants is an added advantage 

• Possesses a WSET Level 4 Diploma in Wines/Sommelier or its equivalent 

• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts 

• Well organized and creative person with excellent communication and interpersonal skills