ASSISTANT RESTAURANT MANAGER

KABE NO ANA PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A restaurant management company in Singapore is seeking an individual to provide guidance and training to staff. The role involves leading a service team, ensuring quality service, managing operations, and addressing customer complaints. Ideal candidates will have experience in restaurant management and a commitment to maintaining high standards of service and safety.

Responsibilities

• Provide guidance and day-to-day training to staff within assigned area.
• Lead a team of service staff and allocate tasks.
• Check readiness of restaurant for service day.
• Manage customer flow and seating arrangement.
• Oversee service quality and address lapses when necessary.
• Manage cash floats and provide troubleshooting for register errors.
• Resolve day-to-day operation issues.
• Lead investigation of complex customer complaints.
• Enforce restaurant quality standards.
• Conduct induction and training for new hires.
• Ensure workplace safety practices.

Job description

Overview

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area
• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
• Check readiness of restaurant for service day and brief service crew on staffing roster for service day
• Manage customer flow and seating arrangement
• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues
• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards
• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Provide training to encourage role rotation amongst service staff
• Train and monitor staff in the company SOPs (standard operating procedures)
• Ensure workplace safety practices