Assistant Operations Manager

CGTX PTE. LTD.; Singapore; On-site; SGD 55,000 - 90,000; Full time

Job summary

CGTX PTE. LTD. in Singapore is seeking an Assistant Operations Manager to support the Operations Manager in day-to-day venue leadership, ensuring smooth service delivery, high standards, and exceptional guest experiences.

You will help oversee Front-of-House, coordinate with Kitchen and other teams, monitor performance and costs, and drive improvements that boost guest satisfaction and profitability.

Qualifications

• Diploma or Bachelor's Degree in Hospitality Management, Business Management, or related field.
• 3–5 years in restaurant/hospitality operations with supervisory experience.
• Experience in fine dining or premium venues is an advantage.

Responsibilities

• Oversee daily venue operations to ensure smooth, efficient service delivery.
• Supervise Front-of-House to maintain high service standards.
• Ensure compliance with SOPs, food safety, hygiene and safety requirements.
• Prepare duty rosters and manage staffing levels.
• Monitor attendance, punctuality, productivity and adherence to procedures.
• Coordinate with Kitchen, Bar, Guest Relations, Reservations and other teams.
• Support promotions, events and new service initiatives.
• Monitor guest experience and respond to enquiries and complaints.
• Maintain service quality consistent with brand expectations.

Skills

Leadership

Guest service

Operations management

Team management

Education

Diploma/Bachelor's in Hospitality Management

Tools

POS systems

SevenRooms

Rostering systems

Microsoft Office

Job description

Job Summary

The Assistant Operations Manager supports the Operations Manager in overseeing the day-to-day operations of the venue, ensuring smooth and efficient service delivery, high operational standards, and exceptional guest experiences. This role assists in managing the Front-of-House team, maintaining service quality, monitoring operational performance, and implementing company policies and procedures. The successful candidate will play an important role in driving team performance, operational efficiency, guest satisfaction, and overall business profitability.

Key Responsibilities

1. Operations Management

• Assist the Operations Manager in overseeing daily venue operations to ensure smooth, efficient, and consistent service delivery.
• Supervise and coordinate Front-of-House operations to maintain high service standards and an exceptional guest experience.
• Ensure compliance with company policies, standard operating procedures (SOPs), food safety, hygiene, and workplace safety requirements.
• Assist in preparing duty rosters, managing staffing levels, and allocating manpower according to business needs.
• Monitor staff attendance, punctuality, productivity, and adherence to operational procedures.
• Identify operational challenges and recommend improvements to enhance efficiency and service quality.
• Coordinate with the Kitchen, Bar, Guest Relations, Reservations, and other relevant teams to ensure seamless operations.
• Support the implementation of operational plans, promotions, events, and new service initiatives.

2. Guest Experience & Service Standards

• Ensure guests receive attentive, professional, and personalised service throughout their visit.
• Handle guest enquiries, feedback, and complaints promptly and professionally.
• Implement effective service recovery measures to resolve guest concerns and maintain satisfaction.
• Monitor service quality and ensure consistent adherence to the venue's standards and brand expectations.
• Build positive relationships with regular guests and support VIP guest management where required.
• Identify opportunities to enhance the overall guest journey and improve guest retention.

3. Financial & Commercial Management

• Assist in monitoring daily sales performance, labour costs, operational expenses, and other key performance indicators.
• Support cost-control initiatives and ensure the responsible use of company resources.
• Monitor inventory levels, stock movement, wastage, and discrepancies in coordination with the relevant departments.
• Support revenue-generating initiatives, promotions, and upselling activities to achieve business targets.
• Assist with budgeting, forecasting, sales reporting, and operational performance analysis.
• Identify opportunities to improve productivity, control costs, and maximise profitability.

4. Team Leadership & Development

• Supervise, coach, and motivate Front-of-House employees to maintain high standards of performance and professionalism.
• Assist in recruiting, onboarding, training, and developing team members.
• Conduct pre‑shift briefings to communicate daily targets, operational updates, reservations, events, and service expectations.
• Provide regular feedback and coaching to improve individual and team performance.
• Monitor staff performance and cascade disciplinary or performance‑related matters to the Operations Manager where necessary.
• Foster a positive, collaborative, and service‑oriented team culture.
• Support manpower planning and ensure adequate staffing during peak periods and special events.

5. Compliance, Administration & Reporting

• Ensure compliance with applicable licensing requirements, including regulations relating to the sale and service of alcohol.
• Ensure all operational documentation, checklists, and SOPs are maintained accurately and followed consistently.
• Prepare and submit daily operational reports, incident reports, sales summaries, and other required documentation.
• Monitor the proper use and maintenance of equipment, facilities, and operating supplies.
• Ensure adherence to cash‑handling procedures, POS processes, and internal controls.
• Report operational issues, incidents, and areas of concern to the Operations Manager in a timely manner.

Qualifications & Experience

• Diploma or Bachelor's Degree in Hospitality Management, Business Management, or a related field is preferred.
• Minimum 3–5 years of experience in restaurant, bar, or hospitality operations, with at least 1–2 years in a supervisory or assistant managerial role.
• Experience in fine dining, lifestyle venues, premium F&B concepts, or entertainment establishments is an advantage.
• Experience managing Front-of-House teams and coordinating with multiple operational departments.
• Familiarity with POS systems, reservation platforms (e.g., SevenRooms), rostering systems, and Microsoft Office.
• Candidates with strong operational experience and demonstrated leadership capabilities will be considered.

Skills & Competencies

• Strong leadership, team management, and interpersonal skills.
• Excellent guest service and communication abilities.
• Good understanding of restaurant and venue operations.
• Strong organisational, problem‑solving, and decision‑making skills.
• Commercial awareness with an understanding of sales performance, labour costs, and cost control.
• Ability to manage competing priorities and remain composed in a fast‑paced environment.
• Proactive, hands‑on, and solution‑oriented approach.
• Strong attention to detail and commitment to operational excellence.
• Ability to work flexible hours, including evenings, weekends, and public holidays.