This job ad has been posted over 90 days ago...
Restaurant General Manager
at
Bird + Bitter
in Shanghai
About Bird + Bitter:
Bird + Bitter are a wine bar and kitchen with sister coffee shop and cocktail bar located in the former French concession, Shanghai. We love interesting and low-intervention wines, food from all over the world (with only one thing in common: delicious), daily coffee chats, the classics done right and our neighborhood and community.
Role: General Manager – Bird + Bitter
Location: Xuhui Disitrict, Shanghai
Overview: Lead the Front of House and Back of House teams and ensure all job responsibilities are being upheld
Work Times: 6 days per week, flexible work hours (day and night time required)
JOB REQUIREMENTS:
• Over 5+ years experience in hospitality as a management position
• Solid managerial experience in restaurants and/or bars with a good interpersonal and problem solving skills, strong leadership, self motivated, and good analytical capabilities
• Proficiency in English & Mandarin
• Good PC skills and knowledgeable in Microsoft Outlook, Excel and Word.
• Plus: Diploma or above in Hospitality Management or related disciplines
WORKING WITH CUSTOMERS:
• Work closely with guests on a daily basis and handle all guest complaints and concerns to ensure an enjoyable experience
• Work the floor during meal hours in order to greet and interact with guests
• Take suggestions from guests and analyze trends in preferences for making changes or improvements
HANDLING BUSINESS OPERATIONS:
• Be responsible for the overall business functions: ordering, financial planning, supervising employees, maintaining sanitation standards in public areas and kitchen or beverage preparation areas, and monitoring safety
• Handle human resources and accounting processes such as hiring and payroll
OVERSEE RESTURANT DAILY OPERATIONS:
• Achieve company goals, budgets, and implementation of company objectives
• Plan, drive and monitor process improvement to enhance business performance and cost control by identifying trends and opportunity to increase sales.
• Coordinate with the Executive Chef in product development, food quality and cost control
• Work closely and manage all staff: kitchen, front-of-house and bartenders
• Ensure training for new employees, identifying opportunities and situations where this is required
Bird + Bitter are a wine bar and kitchen with sister coffee shop and cocktail bar located in the former French concession, Shanghai. We love interesting and low-intervention wines, food from all over the world (with only one thing in common: delicious), daily coffee chats, the classics done right and our neighborhood and community.
Role: General Manager – Bird + Bitter
Location: Xuhui Disitrict, Shanghai
Overview: Lead the Front of House and Back of House teams and ensure all job responsibilities are being upheld
Work Times: 6 days per week, flexible work hours (day and night time required)
JOB REQUIREMENTS:
• Over 5+ years experience in hospitality as a management position
• Solid managerial experience in restaurants and/or bars with a good interpersonal and problem solving skills, strong leadership, self motivated, and good analytical capabilities
• Proficiency in English & Mandarin
• Good PC skills and knowledgeable in Microsoft Outlook, Excel and Word.
• Plus: Diploma or above in Hospitality Management or related disciplines
WORKING WITH CUSTOMERS:
• Work closely with guests on a daily basis and handle all guest complaints and concerns to ensure an enjoyable experience
• Work the floor during meal hours in order to greet and interact with guests
• Take suggestions from guests and analyze trends in preferences for making changes or improvements
HANDLING BUSINESS OPERATIONS:
• Be responsible for the overall business functions: ordering, financial planning, supervising employees, maintaining sanitation standards in public areas and kitchen or beverage preparation areas, and monitoring safety
• Handle human resources and accounting processes such as hiring and payroll
OVERSEE RESTURANT DAILY OPERATIONS:
• Achieve company goals, budgets, and implementation of company objectives
• Plan, drive and monitor process improvement to enhance business performance and cost control by identifying trends and opportunity to increase sales.
• Coordinate with the Executive Chef in product development, food quality and cost control
• Work closely and manage all staff: kitchen, front-of-house and bartenders
• Ensure training for new employees, identifying opportunities and situations where this is required
Published at 18-May-2018
Viewed: 4561 times
Viewed: 4561 times