Assistant Manager

DOMO DINING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A dining establishment in Singapore seeks a dedicated manager to oversee food service operations. The role includes implementing high standards of service, managing team training, and ensuring financial targets are achieved. Ideal candidates should have strong leadership skills and experience in the food and beverage sector. A commitment to customer satisfaction is essential.

Qualifications

• Experience in a similar management role in the food and beverage industry.
• Strong leadership skills to train and supervise staff.
• Ability to handle guest complaints and enhance customer satisfaction.

Responsibilities

• Implement maximum standards of food, service, and accommodation.
• Assist in the general management of DOMO through regular meetings.
• Conduct training and performance appraisals of floor staff.

Skills

Customer service

Team management

Budget management

Inventory control

Conflict resolution

Job description

Working location: Raffle City Shopping Centre (Fairmont) - Nearest MRT: City Hall

Job Description

To implement maximum standards of food, service and accommodation to all customers. To assist in the general management of DOMO through planning, organising and holding regular meetings with all departments. Training and development of all floor staff. To stand in for the Manager during periods of absence.

Requirements

1. To ensure highest levels of service to all customers at DOMO.
2. To ensure that monthly forecasted food and beverage revenue figures are achieved.
3. To strictly adhere to established operating expenses and to ensure that costs are controlled.
4. To obtain and account for the settlement of all sales.
5. To handle voiding, correcting and changing of bills in accordance with the prescribed procedures.
6. To account for all bills – those used during the shift and those voided.
7. To identify and correct any errors.
8. To balance the day’s transactions to computer print-outs at the end of the shift.
9. To ensure that DOMO is managed efficiently according to the established concept statements.
10. To be hands on and present in all levels of the operation during service.
11. To assign responsibilities to the floor team and to check their performance periodically.
12. To conduct monthly inventory checks on all operating equipment and supplies.
13. To control the requisitioning, storage and careful use of all operating equipment and supplies.
14. To ensure that all equipment, including crockery, cutlery, glassware and linen is properly cared for and that par stock levels are maintained at all times. To maintain a log of all breakages, shortages and losses and report this weekly to the Manager.
15. To control stocks of restaurant stationery, cleaning materials – via kitchen, coffee, sugar and all other items required for service and to liase with the appropriate buyer to ensure that adequate stocks are ordered.
16. To liase with the Kitchen and Reception on daily operations and quality control.
17. To handle guest complaints, requests and enquiries and to refer all of these to the Directors or General Manager as requested.
18. To establish and maintain good customer relations.
19. To maintain a daily management log and to communicate daily to all levels of management.
20. To liase with the reception team and assist in maximising table usage through planning and organisation.
21. To attend regular meetings with fellow managers to ensure continuity of standards and procedures and maintain a daily log.
22. To conduct and oversee the training and development of all floor staff.
23. To conduct staff performance appraisals with all front of house staff.
24. To ensure that all employees report for duty punctually and wearing the correct uniform.
25. To assist in the building of an efficient and cohesive team of staff by taking an active interest in their welfare, safety and development.
26. To carry out any other reasonable duties and responsibilities as assigned.
27. To always work as a team player and be prepared to be flexible in order to ensure that operations are always as efficient and profitable as possible.