Job Purpose:
- Overall responsible for smooth operations for Back of House (BOH) of the restaurant.
- Manage food production process which includes purchasing and receiving of food products, controlling food cost, etc.
- Responsible for compliance of all related standards and guidelines, as well as relevant regulatory requirements.
- Lead and develop Back of House (BOH) staff to achieve the expected work performance and productivity.
- Assist in executing corporate CSR plans.
Responsibilities
Daily Operations
- Responsible for the overall operations of the Back of House (BOH)
- Monitor the performance standards of raw & finished product quality, food preparation speed and quality, cleanliness and sanitation
- Responsible for compliance of work, food handling and hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the RV Group and the relevant regulatory requirements
- Estimate raw food requirements and submit order or requisition for food supplies to Restaurant General Manager / Restaurant Manager
- Monitor weekly inventories, estimates and controls food & beverage costs
- Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement
- Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.
Cost Management :
- Work with Group Supply Chain Department to ensure obtaining best food prices in order to minimize food cost.
- Assist in developing new menu and/or promotion on a regular basis, as well as troubleshooting food cost issues.
- Take necessary measures to ensure wastage is kept to minimum at all times.
- Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.
- Ensures that expenditures related to Back of House (BOH) stay within budget limitations and immediately takes action to correct any P&L line item deviation.
Food Safety / Sanitation :
- Enforce and manage all food safety and sanitation requirement and practices as per company standard and statutory requirements (ie. ServSafe, HACCP, etc).
- Maintain critical standards for raw food quality, beverages, service speed and quality, cleanliness and sanitation.
- Inspect food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.
Workplace Safety & Security :
- Ensures only approved equipment and substances are purchased. Where this is not possible, provides feedback to respective department for assistance on non-approved items.
- Engage in preventive maintenance to keep kitchen equipments and facilities are clean and in good working conditions at all times.
- Ensure all workplace safety policies procedures are maintained and adhered to at all times.
- Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.
- Undertake risk assessments on all Back of House (BOH) specific issues, where the absence of such could put employees and guests at risk.
- Undertake full investigations of workplace incidents in the Back of House (BOH) of the restaurant promptly and act upon any rectifications or work improvements.
People :
- Build Back of House (BOH) restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.
- Initiate and follow through on Back of House (BOH) restaurant staffs development plan to increase their loyalty and commitment, and pride with the outlet's experience.
- Oversee and review performance appraisals based on defined goals and objectives for all Back of House (BOH) restaurant staffs in a timely manner.
- Educate and ensure Back of House (BOH) restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.
- Develop and train Back of House (BOH) restaurant staffs on handling of kitchen equipments, food quality, proper cooking techniques, new menu items, etc.
- Organize training to Back of House (BOH) restaurant staff on new food/menu rollouts and ensure it is conducted professionally.
- Actively work to teach and coach Certified Trainers and New Restaurant Opening Trainers.
Qualifications
- Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.
- At least 4 years of working experiences as supervisory role in similar industry.
- Those without professional qualifications must have minimum of 6 years of related working experience (full time employment) in similar industry with good track records.
- Can speak English fluently and has ability to read and write English sufficiently.
- Proficient in the full spectrum of casual / fine-dining restaurant function, including food planning and preparation, cost management, customer handling, workplace safety & security, regulatory requirements, people management, recordkeeping, etc.
- Understand and have experience working with Point-Of-Sales (POS) system.
- Self-discipline and self-motivated with dynamic personality to always strive for better results.
- Possess leadership qualities to lead, communicate and motivate restaurant team towards meeting/ exceeding the restaurant's goals and objectives.
- Analytical and strong in problem identification, problem solving and decision making.
- Always maintain high standard of personal hygiene, neatly attired and professionally groomed.
- Enjoys interacting with people and serving guests.
- Possess enthusiasm in learning and keen to get feedback for improvement.
- Ability to engage in physical activities which requires long hours of standing during the working shift.
- Require to work on rotating shift basis which include weekends and public holidays.
