Total 5 job vacancies by Extremers Adventure Pte Ltd

Job Title: Outlet Manager (2 Headcounts)

Company: Extremers Adventure Pte Ltd, operating under the brand georges®

Location:

- georges Madbar & Grill (Siglap) - 687 East Coast Road, Frankel Estate, Singapore 459055

- georges @ Waterfront (Bedok) - #01-04, 900 Bedok North Road, HOMETEAMNS Bedok Reservoir, Singapore 479994

About the Role

As an Outlet Manager at georges®, you will lead daily operations at either our Siglap or Bedok outlet, driving the unique ambiance of warmth, friendliness, and excellence that defines the georges® experience. This role involves managing a dynamic team, ensuring exceptional customer service, overseeing operational efficiencies, and fostering a welcoming atmosphere where “strangers become friends.” You will also support georges® environmental initiatives, including the "LOVE OUR COAST" campaign, engaging the community and customers in coastal conservation efforts.

Key Responsibilities

- Oversee day-to-day operations, ensuring efficient service and smooth workflow.

- Maintain a high standard of customer service, addressing guest feedback promptly to ensure a positive experience.

- Monitor food and beverage quality, presentation, and consistency according to georges® standards.

- Supervise, train, and motivate staff to deliver excellent service and uphold georges® brand values.

- Conduct regular performance reviews, team meetings, and training sessions.

- Plan staff schedules, ensuring optimal staffing levels for peak periods.

- Monitor and manage outlet budgets, control costs, and drive profitability.

- Conduct regular inventory checks, coordinate with suppliers, and manage orders to maintain stock levels.

- Track sales performance, analyze metrics, and implement strategies to increase revenue.

- Actively support and promote the "LOVE OUR COAST" campaign and other environmental initiatives.

- Engage guests and team members in beach clean-ups, workshops, and environmental awareness programs.

- Build strong relationships with community partners, vendors, and local organizations to enhance outreach.

Qualifications

- Diploma in Hospitality Management, Business, or related field, or equivalent experience.

- Minimum of 2 years of experience in F&B or hospitality, with at least 1 year in a supervisory role.

- Strong leadership skills with a passion for customer service and team development.

- Excellent communication, problem-solving, and organizational skills.

- Interest in environmental sustainability and community engagement is highly valued.

Be a part of a team that values quality service, meaningful connections, and environmental responsibility. Join georges® to help create memorable experiences for guests and foster a sustainable environment for all.

Job Description:

• Work with Head chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a “TEAM”
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to customers’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Help to control food cost and maintain food consistency in Center Production.

Job Requirement:

• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• A team Player
• Strong Leadership Skills

Job Description:

· Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

· Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

· Coordinates daily tasks with the Sous Chef.

· Responsible to supervise junior chefs or commis.

· Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

· Ensure that the production, preparation and presentation of food are of the highest quality at all times.

· Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

· Follows good preservation standards for the proper handling of all food products at the right temperature.

· Operate and maintain all department equipment and reporting of malfunctioning.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

· Personally responsible for hygiene, safety and correct use of equipment and utensils.

· Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

· Checks periodically expiry dates and proper storage of food items in the section.

· Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

· Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

· Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to hotels service standards.

· Carry out any other duties as required by management.

Job Requirement:

· Flexible working hours subject to the demands of the business.

· Able to work under pressure.

· Excellent culinary catering talent.

· A team Player

· Strong Leadership Skills

Job Description:

· Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

· Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

· Coordinates daily tasks with the Sous Chef.

· Responsible to supervise junior chefs or commis.

· Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

· Ensure that the production, preparation and presentation of food are of the highest quality at all times.

· Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

· Follows good preservation standards for the proper handling of all food products at the right temperature.

· Operate and maintain all department equipment and reporting of malfunctioning.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

· Personally responsible for hygiene, safety and correct use of equipment and utensils.

· Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

· Checks periodically expiry dates and proper storage of food items in the section.

· Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

· Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

· Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to hotels service standards.

· Carry out any other duties as required by management.

Job Requirement:

· Flexible working hours subject to the demands of the business.

· Able to work under pressure.

· Excellent culinary catering talent.

· A team Player

· Strong Leadership Skills

Taking drink and food orders, serving customers, handling payments, ensuring cleanliness of tables and dining areas, providing menu recommendations, and maintaining a positive customer experience. Handle customer inquiries, and collaborate with kitchen staff to ensure timely and accurate order delivery.