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PURPOSE OF THE POSITION:

To own, lead, and direct the Ocean Cellar Restaurant Outlet operationally and strategically, contributing to the unique, unforgettable guest experiences and revenue streams. The role will be responsible for planning and execution of service operations to the highest standards.

Key Performance Areas:

• Develop the annual restaurant outlet budget with support from finance and relevant stakeholders that are informed by the strategic plans and operational requirements.
• Contribute to the marketing calendar to maximize revenue to attract and retain guests throughout the year.
• Lead the teams in attaining a sustainable F&B business model with optimum efficiencies that attain F&B GOP, F&B Prime Cost Ratios, F&B COS, and Restaurant Seat Occupancy Rates.
• Understand the F&B breakeven efficiency levels and set targets that operate above breakeven levels.
• Own the restaurant outlet food and beverage cost of sales value chain and ensure optimal results and compliance.
• Implement effective controls to ensure efficient operation and that expenditure stays within budget limitations, including achieving budgeted revenue and labour expenses.
• Achieve and maintain a breakeven point of 25% or better.
• Align all areas of driving business efficiencies, keys to staff ratios, throughput ratios, waiter to guests ratios, overtime, cost of sales, GOPs, Fixed Costs ratios, Contribution Margin ratios, F&B Prime Cost ratios, Cash break-even point, EBIT break-even point, etc.
• Establish controls on stock takes, rostering, and monitoring of the plating guide and ensure compliance of health and safety regulations.
• Prepare and provide reports related to HR (Leave balance, owing days, etc.), Finance and Marketing.
• Ensure all aspects of food and beverage experiences are in sync with the theme, character/persona, and brand promise (e.g. OE, environment, service, etc.).
• Ensure staff scheduling is completed in a cost-effective and efficient manner.
• Manage, train, mentor and develop all staff performance on a continuous basis and conduct formal staff appraisals as required.

QUALIFICATIONS & EXPERIENCE:

• Bachelor’s degree in hospitality field (restaurant management, hotel management, hospitality & tourism, food and beverage management, or Culinary Arts).
• Minimum 6–8 years of experience in food & beverage management, with at least two years at the management level in a 4- or 5-star hotel.
• Knowledge of HACCP Standards.
• Proficient in MS Office, Micros, and OPERA is an added advantage.
• Great appreciation of the hospitality industry, dining experience, business goals, or business efficiencies/ratios and benchmarking.
• Profound understanding of the 4–5-star hotel concept.
• 3rd international language will be an added advantage.
• Wine sommelier course will be an added advantage.

COMPETENCIES REQUIRED:

• Leadership and people management
• Excellent communication (written and verbal)
• Managing prime cost
• Service Oriented
• Analytical skills
• Emotional Intelligence
• Breakthrough behaviours
• Quality Control and Guest Experience
• Creativity and Innovation

The company ONLY accept application via their career portal. Interested candidates can apply via the link below:

Apply online via: O&L Career Portal

Closing Date: 16 June 2025