Assistant Restaurant Manager

MDESG PTE. LTD.; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

A Singapore-based restaurant group is seeking a skilled manager to oversee daily operations, ensuring high service quality and adherence to food safety standards. Responsibilities include staff management, customer service excellence, financial oversight, and inventory control. Ideal candidates will have strong leadership, problem-solving abilities, and prior experience in restaurant supervision. This role offers an opportunity to contribute significantly to maintaining operational efficiency and enhancing guest experiences.

Qualifications

• Strong interpersonal and communication skills to effectively manage and motivate staff.
• Ability to address and resolve customer issues and operational challenges efficiently.
• Understanding of basic accounting and arithmetic skills for financial record-keeping and budgeting.
• A customer-focused mindset is crucial for ensuring high-quality guest experiences.
• Proficiency in inventory management, scheduling software, and payroll systems is often required.
• Prior supervisory or restaurant experience is generally preferred.

Responsibilities

• Hire, train, schedule, and supervise restaurant staff to ensure quality service.
• Provide excellent customer service and resolve customer complaints.
• Manage daily restaurant operations, including opening and closing procedures.
• Monitor and enforce food quality, preparation, presentation, and hygiene standards.
• Conduct inventory checks, order supplies, and manage vendor relationships.
• Handle financial processes, including cash handling and record-keeping.

Skills

Leadership & Communication

Problem-Solving

Financial Acumen

Customer Focus

Technical Skills

Experience

Job description

Key Responsibilities

• Staff Management: Hire, train, schedule, and supervise restaurant staff to ensure quality service and adherence to procedures.
• Customer Service: Provide excellent customer service, resolve customer complaints, and ensure a positive dining experience.
• Operational Oversight: Manage daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient functioning.
• Food and Safety Standards: Monitor and enforce high standards for food quality, preparation, presentation, and hygiene in compliance with health and safety regulations.
• Inventory and Supplies: Conduct inventory checks, order supplies, and manage vendor relationships to control costs and ensure adequate stock.
• Financial Management: Handle financial processes, including cash handling, record-keeping, managing expenses, and supporting payroll activities.

Key Skills & Qualifications

• Leadership & Communication: Strong interpersonal and communication skills to effectively manage and motivate staff.
• Problem-Solving: Ability to address and resolve customer issues and operational challenges efficiently.
• Financial Acumen: Understanding of basic accounting and arithmetic skills for financial record-keeping and budgeting.
• Customer Focus: A customer-focused mindset is crucial for ensuring high-quality guest experiences.
• Technical Skills: Proficiency in inventory management, scheduling software, and payroll systems is often required.
• Experience: Prior supervisory or restaurant experience is generally preferred.