Management Executive - Japanese Fine Dining

Job summary

• Ensure the daily service operations are properly executed and performed
• Work with fellow team members to ensure a good and conducive working environment
• Assist manager in managing the day to day operations in the restaurant as appointed
• Responsible for creating a memorable dining experience for guests
• Assist the outlet managers in ensuring all restaurant supplies are well stocked and managed
• Train, counsel, guide and instruct junior personnel in the proper performance of their duties
• Familiar with all the job duties, responsibilities and roles of all junior service staff
• Fully understanding, and ensuring procedural compliance with company's policies
• Demonstrate, introduce and adopt productivity initiatives as and where necessary

Qualifications:

• Minimum of O Levels
• WSQ Basic Hygiene Certificate

Experience:

• 2 or more years in restaurant front of house operations or a similar capacity

Skills and Knowledge:

• Basic knowledge in the use of computer software: Word, Excel, Outlook
• Skilled in handling guest verbal complaints
• Good knowledge of Concept/Brand guest service standards
• Good knowledge of food ingredients used
• General knowledge of food handling, food preparation and cooking procedures
• Good knowledge of food hygiene regulations and company quality standards

Personal Qualities:

• Passion to serve
• Able to work at a fast pace under pressure
• Creative in dealing with situations
• Positive attitude and responsible
• Good attention to detail
• Able to work in a team
• Good standard of personal hygiene