Assistant General Manager

Cutting Edge Recruitment; Singapore; On-site; SGD 90,000 - 130,000; Full time

Benefits offered by this job

Staff meals

Exclusive restaurant discounts

Industry courses (e.g. WSET)

Job summary

Cutting Edge Recruitment is seeking a dynamic Restaurant Manager in Singapore to lead daily operations and drive excellence in service, hygiene, and efficiency. You will oversee staff, training, budgeting, and event coordination, ensuring top guest satisfaction and a strong financial performance.

You will work closely with the General Manager to set targets, develop staff, and deliver a memorable dining experience in a chic European-inspired setting.

Qualifications

• Proven experience in restaurant management or hospitality leadership.
• Ability to set sales targets and drive guest experience.
• Strong training and people development skills.

Responsibilities

• Oversee day-to-day restaurant operations ensuring smooth functioning.
• Supervise servers, chefs, kitchen staff and ensure high cleanliness and safety standards.
• Monitor inventory, costs, and supplier relationships to achieve profit goals.
• Lead customer service excellence and handle complaints professionally.
• Recruit, train, and schedule staff; conduct performance evaluations.

Skills

Leadership

Staff management

Operations management

Customer service

Training & development

Job description

A chic European-inspired restaurant located in the heart of Singapore's vibrant city offers a refined dining experience where Swedish traditions meet modern culinary flair. With an intimate atmosphere, an extensive wine list, and impeccable service, we have become a popular destination for both business lunches and leisurely dinners.

About the Role:

Seeking a passionate and dynamic leader to join our team. As a key member of the restaurant management team, you will be responsible for ensuring the daily smooth operations of the restaurant while driving excellence and innovation. The role encompasses avariety of exciting challenges, including setting sales targets, organizing promotional events, training and motivating staff, managing customer relations, and maintaining high standards of hygiene, quality, and safety.

Key Responsibilities:

• Operational Management:
  • Oversee day-to-day operations, ensuring efficient and smooth functioning.
  • Supervise restaurant staff, including servers, chefs, and kitchen personnel.
  • Ensure the restaurant maintains high standards of cleanliness, organization, and safety.
  • Monitor inventory levels, manage stock, and order supplies as necessary.
• Lead by example in delivering exceptional customer service to guests.
• Handle customer complaints or issues promptly and professionally, ensuring high customer satisfaction.
• Develop strategies to enhance guest experience and increase repeat visits.
• Staff Management and Development:
  • Assist in recruitment, hiring, training, and onboarding of new staff members.
  • Provide ongoing training to employees to maintain high service standards.
  • Create and manage employee schedules to ensure optimal staffing.
  • Conduct performance evaluations, provide feedback, and handle disciplinary actions if needed.
• Assist the General Manager in overseeing budgeting, forecasting, and financial planning.
• Monitor daily sales, costs, and other financial data to meet profit goals.
• Track and control operating expenses, minimizing wastage and inefficiency.
• Prepare and present regular reports on the restaurant's financial performance.
• Marketing and Promotion:
  • Assist with the development and implementation of marketing and promotional strategies.
  • Work with the marketing team to plan events, seasonal offerings, and special promotions.
  • Develop relationships with customers, partners, and suppliers to promote the brand.
• Leadership and Team Collaboration:
  • Work closely with the General Manager and management team to set operational goals.
  • Foster a positive work culture, motivate the team, and lead by example.
  • Resolve conflicts effectively and encourage teamwork within the restaurant.
• Event Coordination:
  • Oversee and manage special events and private functions within the brasserie.
  • Ensure that events run smoothly and are executed to high standards.

Employee Benefits:

• Opportunities to attend industry courses (e.g. WSET)
• Staff Meals
• Exclusive Discounts at Restaurants