Restaurant General Manager job NYC finest $130K

GM job large fine dining restaurant New York City

• base salary about $130K
• $19m revenue
• suits Restaurant Director Operations or Hotel F&B Director or Assistant Director
• international fine dining restaurant group
• 380 seats
• Must be adept at managing large staff
• Must be able to keep customer satisfaction at top
• Must be adept with financial statements and analysis

​TO APPLY eMail resume to Fine dining Restaurant General manager recruiter Guada Costillas guada.costillas@gmail.com

Operations manager job multi location Dive Resorts Philippines

Dive Resorts Operations Manager job – multi locations & liveaboard

• Salary USD $4,000 to 6,000 /mo depending on history, experience and skills
• you must be able to demonstrate dive interest, preferably experience on your application
• must have Asia / Philippines experience
• 2 dive resorts + liveaboard dive yacht include spa, restaurants, class rooms and camera rooms
• Expats and Filipinos may apply
• featured as a very top Philippines dive resort company with multi national reservation agents
• the Resort Managers report to this position 
• at a larger company the job title would be VP Operations

Key attributes and skill set:

The Operations Manager will have experience managing people in Asia, particularly the Philippines (and the challenges provincial operations throw up in this sense) 
Be prepared to be resident in the Philippines spending the bulk of their time in Puerto Galera and Dumaguete (and possible future locations), the position would entail substantial travel. 
MUST HAVE formal hotel and F&B training and at least ten year’s related resort/cruise ship/hotel/F&B experience THIS INCLUDES management of Rooms, Sales, Front Office, Finance, Revenue management, Facilities (housekeeping, engineering) 
Have a proven track record to develop and implement training programs and procedures and follow ideas though to completion
Have a proven track record in financial management and cost control
Fluent (spoken and written) English (preferably first language but not essential) and excellent communication skills.  Sociable
Be a recreational scuba diver (or more ideally a dive instructor)
Works to get the job done
University or College graduate
Non smoker preferred

Initial period of employment entails working through each department in turn with one of the partners to establish SOPs, training, cost savings, efficiency etc., thereafter ensuring these policies are implemented and updated.

To APPLY for the Dive Resort Operations Manager job eMail your resume or CV to Dive Resort Recruiter Guada Costillas guada.costillas@gmail.com

Executive Chef job remote Maldives 85 rooms resort & spa

Executive Chef job remote Maldives resort

Salary $5,000 per month net 
Annual Bonus: eligible for 1 month salary, net 
Western European (but NOTFrench, Spanish, Portuguese, Italian), South African, Australian, New Zealand, North American
Other nationalities will NOT be considered
Island and or Cruise ship experience a big plus
you MUST have similar Resort experience

Benefits:
Single accommodation, laundry services, uniform
Health Insurance, limitations apply; paid sick leave
1 day off/week (can accumulate to maximum 8 days, then use it or lose it, one day at a time)
30 days annual paid vacation leave after completing one year contract
11 annual public holidays (can combine with days off or annual leave, only)
Economy class airfare to report to work/home leave
Cell phone, laptop, meals, etc.

Background for Executive Chef job:
Gender: Male
Age: 35-50 STATE Your age on application
Relationship: Single status (i.e. wife stays at home)
Health: Good health and fitness given remote location; alcohol consumption within reasonable limits

Contract Term: Two years minimum
Appearance: Good (not overweight), excellent personal grooming
Required to spend time on the dining room “floor” (out of the Office) during meal times…interacting with guests
Interests/Hobbies/Sports: Water sports oriented given restrictions of an island working/living environment
Management Style: Hands on, good trainer, mentor, role model
Character: Outgoing, sociable, friendly, courteous, kind, cheerful

Experience:
5 years similar experience as Executive Chef, preferably in an island resort and/or cruise ship.

F&B Outlets:
The Restaurant serves “all you can eat” buffet style meals for breakfast, lunch and dinner, in a traditional open-air, sand floor, thatch roof dining room with a separate table for each guest room
Also, there is an “optional” á la carte restaurant, featuring fresh, grilled seafood and prime beef;
a Snack Menu at the Bar and Pool; Room Service; and a selection of very special Dinners served on the Beach!
The Bar and al fresco deck overlooking the lagoon, serves your favorite beverage and snacks and with color satellite TV coverage of international sporting events

Location:
Small remote island in Maldives
85 water and beach villas

TO APPLY for this job eMail your CV to Executive Chef Maldives Island Resort Recruiter Guada Costillas guada.costillas@gmail.com

Assistant Human Resources Manager job Maldives resort

Assistant HR Manager job Maldives resort

Salary: $1000 – $2000 USD /mo.
Annual Bonus Plan: eligible for 1 month salary, net
+Benefits – see below
All Nationalities welcome
remote island with 400 rooms, villas, bungalows
6 Food & Beverage outlets
sports and recreation facilities

Benefits:
Single accommodation, laundry services, uniform
Health Insurance, limitations apply; paid sick leave
1 day off/week (can accumulate to maximum 8 days, then use it or lose it,one day at a time)
30 days annual paid vacation leave after completing one year contract
11 annual public holidays (can combine with days off or annual leave, only)
Economy class airfare to report to work/home leave
Cell phone, desktop, etc.

Background for resort Assistant Human resources manager job Maldives resort candidates:
Gender: Female
Age: 35-45
Relationship: Single status
Nationality: No preferred nationality
Health: Good health and fitness given remote location, alcohol consumption within reasonable limits
Contract Term: Two years minimum
Appearance: Good (not overweight), excellent personal grooming.
Interests/Hobbies/Sports: Water sports oriented given restrictions of an island working/living environment
Character: Outgoing, sociable, friendly, courteous, kind, cheerful.

TO APPLY eMail CV to Maldives Human Resources Resort recruiter Guada Costillas guada.costillas@gmail.com

General Manager job Singapore luxury hotel

General Manager job Singapore 100 rooms hotel

• hotel is part of luxury Singapore Hotel complex 
• Expatriate and Singaporean candidates
• up to $SGD 17k /mo for locals; USD $100K p.a. w/ expat package for expats
• Spectacular views of Singapore skyline with floor to ceiling windows
• 4 F&B outlets
• spacious rooms and excellent reviews
• only Luxury hotel candidates will be considered

TO APPLY eMail your CV or Resume to Hotel General Manager Recruiter Guada Costillas guada.costillas@gmail.com

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Restaurant Manager job Singapore hotel

Chinese restaurant Manager job Singapore business hotel 

• Salary range SGD$ 4-5K /mo.
• reports to Director of Restaurants
• supervises Assistant Restaurant Manager and subordinates
• ONLY Singapore nationals, Permanent Residents and dependants will be considered
• Profit and Loss responsibility for this restaurant
• BE SURE to read the Job Description below before applying for this  Restaurant Manager job

TO APPLY eMail your CV to Restaurant Recruiter Guada Costillas guada.costillas@gmail.com

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RESPONSIBLE TO            :          Director of Restaurants
RESPONSIBLE FOR          :          Assistant Chinese Restaurant Manager, Supervisor, Captain,  Hostesses and Servers

JOB DESCRIPTION

Direct and supervise the Restaurant in attaining the established sales, profits and quality of product goals; whilst maintaining company standards of operation, sanitation, accident prevention and associate satisfaction. Work closely with and assist the other food and beverage areas in attaining their goals and standards.

DUTIES AND RESPONSIBILITIES

1. Ensure that the department complies with Restaurants standard operating procedures.

2. Train and develop Assistant Restaurant Managers and Supervisors in technical administration and managerial abilities.

3. Maintain and apply Marriott International Food Quality and Safety Standards to pass 39 point audits.

4. Establish and regularly upgrade standards of service, quality and hospitality.

5. Promote positive inter-department relations through candid communication and cooperation.

6. To be responsible for the execution of Assistant Chinese Restaurant Manager reviews and all associates appraisals in a professional and timely manner.

7. Maintain all Restaurants facilities and equipment to Brand Standard.

8. Establish written guidelines and controls.

9. The Restaurant Manager sets monthly sales goals for the Restaurant and review at the end of each month.

10. Work with the Executive Chef in formulating new menus and maintaining food quality and control.

11. Work with the Director of Restaurants in maintaining beverage standards, controls and service equipment.

12. Work with the Chief Engineer to assure that preventive maintenance programs are in effect and ensure a safe working environment making repair orders with the necessary follow up.

13. Directly supervise the performance of the Assistant Restaurant Manager, Supervisors and all Associates in their daily duties.

14. To develop Associate, Supervisor and Management training plans on a quarterly basis in conjunction with HRD and follow up. To develop all levels to promotable levels.

15. In conjunction with the Food and Beverage Manager, be responsible for all aspects of associates.

16. To practice an “open door” policy to all associates.

17. To be aware of competitors in the market and complete a comprehensive competition analysis on a quarterly basis.

18. Develop “man in the pocket” program to increase the departments’ depth and advancement.

19. To be responsible for all accounting and billing procedures in the department.

20. To be responsible for the departments’ Profit and Loss statement and forward a critique to the Director of Restaurants as required. To ensure all purchases are in according with SOP.

21. With accurate sales forecasting and strict supervision of associate scheduling , using wage progress reports, ensure wage costs are kept within budget guidelines.

22. To contribute to a positive A.O.S. departmental result by being pro-active in all aspects departmental and interdepartmental issues.

23. At all times to represent the hotel in accordance with company standards of dressing, grooming and hygiene.

24. To use the Total Quality Management process as a way of improving standards and service for guests.

25. Any other duties as may be assigned from time to time.

Assistant Restaurant manager job Singapore hotel

Assistant Chinese restaurant Manager job Singapore hotel 

• Salary range SGD $3-3.5K /mo.
• reports to Restaurant Manager
• ONLY Singapore nationals, Permanent Residents and dependants will be considered
• major international hotel brand
• BE SURE to read the Job Description below before applying for the Assistant Restaurant Manager job

TO APPLY eMail your CV to Restaurant Manager Recruiter Guada Costillas guada.costillas@gmail.com

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RESPONSIBLE TO            :          Restaurant Manager
RESPONSIBLE FOR          :          F&B Supervisor, Captain, Hostess and Junior/Assistant Captain

JOB DESCRIPTION

To maximize sales and profitability for the department, ensuring the smooth running of daily operation. To build guests’ relationship and trust, conduct effective training for associates.

DUTIES AND RESPONSIBILITIES RESTAURANT MANAGER

1. Maintain the department profits through increased revenue and the minimizing costs.
2. Responsible for the outlet’s profit and loss statement.
3. Responsible for department’s controllables in relation to revenue.
4. Responsible for asset management of outlet and facilities.
5. To be aware of all Client's Guest Incentive Programmes and the correct accounting procedures pertaining to them.
6. Responsible for all accounting and billing procedures in the outlet.
7. Conduct accurate business demands forecast on a weekly basis to ensure efficient staffing and food ordering.
8. Plan time sheets, work schedules and complete the wage progress report on a weekly basis and critique discrepancies.
9. The Assistant Restaurant manager Ensures efficient management and supervisory scheduling.
10. Represent the outlet in all day to day operational needs.
11. Enforce operating standards/use records and to change, update and improve on a regular basis.
12. Develop plans and actions on a quarterly basis for the restaurant and follow-up accordingly.
13. Develop departmental training plans for associates and supervisors on a quarterly basis in consultation with HR and follow-up accordingly.
14. Responsible and maintain safety and hygiene standards in the outlet at all times.
15. Responsible for the execution of all associate reviews and appraisals in a professional and timely manner
16. Responsible for all aspects of associate management including hiring and termination in consultation with the Director of Restaurant/Director of Food and Beverage.
17. Train, supervise, coach and counsel associates when necessary.
18. Maintain all SOP’s and LSOP’s.
19. Conduct preventive maintenance inspection on a monthly basis.
20. Promote inter-departmental relations through open communication channels.
21. Practice “open door” policy in handling associates.
22. To be aware of the competitors in the market and complete a competition analysis on a quarterly basis.
23. Respond to guest enquiries or concerns within 24 hours via the most appropriate manner e.g. telephone, letter, etc.
24. Attend the following meetings:
    1. Weekly Food & Beverage meeting
    2. Fortnightly Leadership meeting
    3. Conduct monthly associate meeting
    4. Conduct daily menu class
25. Use Total Quality Management as a way of improving standards and service for our guests and internal customers.
26. Work closely with the Banquet Department when hosting cocktail receptions in outlet.
27. Liaise with the Banquet Operations Manager to ensure any Banquet item borrowed is returned to its correct place and in the condition it was borrowed.
28. Lead by example, adopting a “hands on” approach in order to motivate our associates to excel.
29. Comply with any reasonable request by an Executive Committee Member.
30. Practise Client's Principles of Hospitality at all times.
31. Don’t expect – inspect.
32. Be an aggressive team player and have a “Can Do Attitude”.
33. Any other duties as may be assigned from time to time.