Assistant Manager

Tipsy Bird; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A dining establishment in Singapore is seeking a proactive Manager to oversee daily operations, drive revenue, and ensure compliance with health and safety standards. The ideal candidate will enhance guest relations while maintaining optimal staff performance and effective inventory control. Your role will involve monitoring service quality, coaching team members, and implementing new initiatives to improve operational efficiency. If you have a passion for food and beverage management, this opportunity awaits.

Responsibilities

• Drive revenue targets and ensure profitability through cost control.
• Maintain positive guest relations and high service standards.
• Oversee outlet operations in line with company policies.
• Ensure compliance with health and hygiene regulations.
• Enforce Food & Beverage Safety policies.
• Manage food and beverage inventory control and requisitions.
• Monitor staff performance and provide coaching as needed.
• Conduct daily briefings on operational updates.

Job description

• Achieve assigned revenue targets and drive overall outlet profitability through effective cost control and operational excellence.
• Foster and maintain positive guest relations at all times, ensuring high service standards and prompt resolution of guest concerns.
• Oversee and manage outlet opening, daily operations, and closing procedures in accordance with company policies.
• Ensure all dining areas comply with health, safety, and hygiene regulations, maintaining a clean, functional, and professional appearance at all times.
• Enforce Food & Beverage Safety and Hygiene policies and ensure full compliance by all team members.
• Ensure menu boards and beverage lists are well-maintained, updated, and that sufficient quantities of menus are available for service.
• Assist in resolving payment discrepancies and ensure all cashiering and settlement procedures comply with established accounting standards.
• Monitor and evaluate staff performance across all service phases and job functions; provide on-the-job coaching and corrective guidance when required.
• Conduct daily briefings and communicate operational updates, issues, and performance matters to the Restaurant Operations Manager / General Manager.
• Oversee food and beverage inventory control, ensuring stock counts are accurate, timely, and consistently performed.
• Establish and maintain par levels for supplies, liquor, beer, wine, and equipment; prepare and delegate requisitions to replenish shortages based on business needs.
• Participate in interviewing and selecting Front of House team members when required.
• Analyse operational data and feedback to identify issues, evaluate options, and implement effective solutions.
• Actively contribute to the implementation of new initiatives and process improvements to enhance service quality and operational efficiency.
• Maintain and support a structured training system to ensure all staff are equipped with the skills, knowledge, and service standards required to perform effectively.