ASSISTANT MANAGER

DELICIAE HOSPITALITY MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

DELICIAE HOSPITALITY MANAGEMENT PTE. LTD. invites an enthusiastic Assistant Manager to support our restaurant operations and contribute to continued success in Singapore.

You will assist the Restaurant Manager with budgeting, oversee front-of-house, train staff, manage promotions, maintain hygiene, and ensure exceptional customer service in a fast-paced setting.

Candidates should have at least 2 years in food service, strong communication, and a solutions-oriented mindset.

Qualifications

• 2+ years of experience in the food industry.
• Ability to thrive in a fast-paced environment.
• Meticulous with strong attention to detail and creativity.
• Positive attitude with strong communication skills.
• Solutions-oriented, results-driven, and a problem-solver.

Responsibilities

• Operational support: assist the Restaurant Manager in working towards the restaurant's operating budget to ensure profitability.
• Daily coordination: oversee daily front-of-house operations, including briefings and managing kitchen staff.
• Customer relations: respond efficiently and accurately to customer complaints, keeping the Restaurant Manager informed of any issues.
• Quality control: maintain consistency in product quality and presentation as established by the Head Chef, Restaurant Manager, and management.
• Staff training: train and supervise service staff, leading and motivating the team to achieve sales targets through upselling food and beverage items while ensuring customer satisfaction.
• Promotional briefings: regularly update service staff on promotions and ensure marketing materials are displayed on time, while being accountable for the restaurant's profit and loss.
• Strategic planning: assist the Restaurant Manager in developing strategies to ensure the business plan is successfully delivered.
• Cash handling compliance: ensure cash handlers adhere to established cash handling and banking procedures.
• Labour productivity: optimize labour productivity by translating forecast sales and transaction counts into effective scheduling while leading staff in opening and closing procedures.
• Inventory management: manage monthly front-of-house inventory, including weekly ordering and receiving, ensuring monitoring forms are filled out daily.
• Hygiene and safety compliance: uphold hygiene standards, personal grooming, food safety, cleanliness, and presentation, while adhering to the Risk Management Plan and FSMS.
• Menu knowledge: maintain a strong understanding of the restaurant's menu and recipes, delivering on the company brand promise and providing exceptional customer service.
• Market awareness: stay informed about competitor activities and report findings to the Restaurant Manager.
• Additional duties: perform any other ad-hoc duties as assigned that contribute to the restaurant's profitability.]
• CoT_job_summary_short":"COMPANY NAME: DELICIAE HOSPITALITY MANAGEMENT PTE. LTD.\nKEY POINTS: Restaurant ops support, staff training, customer relations, profitability"
• job_summary_short:
• contract_type
• fulltime
• location_type
• on site
• remote_scope
• perks
• stated_min

Skills

Attention to detail

Fast-paced environment

Customer service

Communication skills

Problem-solving

Job description

Join our vibrant team at DHM, where we prioritize exceptional service and culinary excellence. We are seeking an enthusiastic and dedicated Assistant Manager to support our restaurant operations and contribute to our continued success.

Key Responsibilities include, but are not limited to:

1. Operational Support: Assist the Restaurant Manager in working towards the restaurant's operating budget to ensure profitability.

2. Daily Coordination: Oversee daily front-of-house operations, including briefings and managing kitchen staff.

3. Customer Relations: Respond efficiently and accurately to customer complaints, keeping the Restaurant Manager informed of any issues.

4. Quality Control: Maintain consistency in product quality and presentation as established by the Head Chef, Restaurant Manager, and management.

5. Staff Training: Train and supervise service staff, leading and motivating the team to achieve sales targets through upselling food and beverage items while ensuring customer satisfaction.

6. Promotional Briefings: Regularly update service staff on promotions and ensure marketing materials are displayed on time, while being accountable for the restaurant's profit and loss.

7. Strategic Planning: Assist the Restaurant Manager in developing strategies to ensure the business plan is successfully delivered.

8. Cash Handling Compliance: Ensure that cash handlers adhere to established cash handling and banking procedures.

9. Labour Productivity: Optimize labour productivity by translating forecast sales and transaction counts into effective scheduling while leading staff in opening and closing procedures.

10. Inventory Management: Manage monthly front-of-house inventory, including weekly ordering and receiving, ensuring monitoring forms are filled out daily.

11. Hygiene and Safety Compliance: Uphold hygiene standards, personal grooming, food safety, cleanliness, and presentation, while adhering to the Risk Management Plan (workplace safety) and Food Safety Management System (FSMS).

12. Menu Knowledge: Maintain a strong understanding of the restaurant's menu and recipes, delivering on the company brand promise and providing exceptional customer service.

13. Market Awareness: Stay informed about competitor activities and report findings to the Restaurant Manager.

14. Additional Duties: Perform any other ad-hoc duties as assigned that contribute to the restaurant's profitability.

Requirements:

- Meticulous with a keen attention to detail and creativity.

- Minimum of 2 years of experience in the food industry is required.

- Ability to thrive in a fast-paced environment.

- Positive attitude and strong communication skills.

- Solutions-oriented, results-driven, and a problem-solver.