Director of Operations
The CompanyOur client is a market leader in Singapore and is fast expanding with multiple award winning concepts and brands located in several locations.
The RoleThe Director of Operations is a visible, energetic, and ethical influential leader who develops, maintains and promotes a management philosophy that culminates in guest satisfaction and employee engagement, while consistently achieving annual and long term financial and strategic plans and will oversee 2 Restaurants.Work under the direction of owner and restaurant shareholderAccountable for the restaurant’s business performance, sets the overall goals in alignment with the strategic directionOverall responsible for the management of all operations of the restaurantDeep understanding and familiarity with the industry and business developmental needsEnsuring the establishment maintains its high level of service and food standardsKey ResponsibilitiesFully accountable for assigned business unit overall financial performanceEnsuring agreed Key Performance Indicators (KPIs) are met, including business and manpower budgeting, planning, cost of goods sold, stock variance, wastage, staff turnover, sales per man hour, and relevant costs (food and beverage, operations supplies, labour, etc.)Be responsible for the high standard of service, food and beverage of the restaurantEnsure all food and beverage products are prepared and served to the quality standardAble to identify opportunities to increase sales and profitability for the businessBe responsible for the management of contracts, together with respective in charge, on Japanese and local suppliers, including analysis, volume tracking, price changes, FOC stock, and invoicingTo work closely with procurement department to negotiate new contracts and contract renewalsLeadership and TrainingBuild and maintain an efficient operations team by recruiting, guiding and motivating them in the day-to-day operationsEnsure good communications at all levels are maintained through the appropriate meansLead and schedule monthly outlet management meetingEnsure that effective daily briefings take place in conjunction with the ChefLead and guide managers on team development and yearly appraisalDevelop an open culture of communication, both formal and informalBe responsible and work with respective in charge and training department for the continual training and educating of all operations team (including product knowledge)Maintain and improve the standard of food and beverage service. This includes development of SOPs for both FOH and BOH operations, daily inventory, requisition and receiving.Customer Satisfaction and Reputation BuildingEnsure highest standards of guest service and satisfaction is the top priorityTo ensure all customer requests and queries are responded to promptly and effectivelyActively seek feedback from customers on a regular basisReview customer feedback on all owned channels (internal, Google, TripAdvisor, social media) and follow up with action plan or service recovery if neededOther DutiesBe aware of new food and beverage products, trends, equipment, utensils, and other related information to ensure that we are at the forefront of innovation in our industryEnsure operations equipment, display and utensils are always maintained in a thoroughly clean and fully operational mannerEnsure operations are properly staffed and that their appearance and discipline are controlled and always maintainedRecommend changes in methods, processes, equipment, SOPs or staff to improve service and productivityObserve and enforce all Company regulations as stipulated in the Employee Handbook, as well as all established control procedures, in particular stock and cashObserve and enforce all statutory regulations regarding health, safety, fire, hygiene, licensing, and security, and be familiar with all fire and emergency evacuation procedures.Conduct quarterly/half yearly Venue Quality/ Hygiene Audit, prepare reports and follow up on action planTo be responsible for any other task or responsibilities as assigned by the management
The PersonA degree or diploma in tourism or hospitality is preferredMust have a good understanding fine dining / formal diningMinimum 3 to 5 years of senior leadership experience in a full-service formal dining restaurantStrong wine, sake and spirits knowledgeStrong financial acumen with P&L experienceStrong analytical and problem-solving skills with attention to detailRemarkable guest experience skillsAbility to impact and influence staff at all levels of the organisationPossess excellent communication, teamwork and customer-centricity skillsExcellent leadership skills with ability to coach, develop, motivate, and retain a team of varying skill levelsStrong senior stakeholder management and interpersonal skills. Able to independently and proactively engage stakeholders and provide timely updates and resolutionsKnowledge of food safety and sanitation practices and associated government regulationsProficient computer skills including POS, Reservations, Inventory and Cost Control applicationsStrong internal and external communication skills