ASSISTANT RESTAURANT MANAGER

4FINGERS SINGAPORE PTE. LTD.; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

4FINGERS SINGAPORE PTE. LTD. is seeking an Assistant Restaurant Manager to support the Restaurant Manager in daily operations and to lead a diverse team in delivering outstanding customer experiences at a designated Singapore location.

You will drive operational excellence, cascade KPIs, analyze data, and continuously improve processes to ensure service quality and business results.

Qualifications

• Minimum 3 years of experience in the F&B industry.
• Knowledge of local food industry laws, certifications, regulations and compliance requirements.
• Ability to manage both BOH and FOH operations effectively.
• Experience in store operations and staff scheduling or roster management.
• Strong communication skills to engage with internal teams and external parties.
• Passion for the food industry and delivering outstanding customer experiences.

Responsibilities

• Cascade KPIs to teams and individuals to drive results.
• Analyze operational data to identify cause-effect relationships and solutions.
• Lead and motivate staff to deliver exceptional customer experiences.
• Develop solutions to enhance value and satisfaction for guests.
• Adapt to emergencies to maintain smooth restaurant operations.
• Implement initiatives that improve processes and efficiency.
• Lead staff supervision by clarifying roles and measuring performance.
• Identify partnerships to strengthen relationships with stakeholders.

Skills

Leadership

Communication skills

People management

Operations management

Team supervision

Job description

The Job

The Assistant Restaurant Manager supports the Restaurant Manager in executing the business plan and managing daily operations of a designated restaurant. You will lead and motivate a diverse team to deliver exceptional customer experiences while driving operational excellence and continuous improvement.

Responsibilities

• Cascade KPIs to teams and individuals to drive measurable business results.
• Analyze operational data to identify cause-effect relationships and recommend effective solutions.
• Assess critical elements of operational challenges and propose actionable courses of action.
• Provide expert guidance and advice within your area of responsibility to enhance team performance.
• Seek and share learning opportunities to continuously improve skills and knowledge across contexts.
• Evaluate customer needs and experiences to develop solutions that enhance value and satisfaction.
• Adapt to changing circumstances, including emergencies, to maintain smooth restaurant operations.
• Implement initiatives that improve processes and systems for operational efficiency.
• Facilitate team discussions to build consensus on ideas and recommendations affecting performance.
• Identify and cultivate partnerships that strengthen internal and external relationships.
• Lead staff supervision by clarifying roles, planning work, and assessing performance to build a high-performing team.
• Monitor emerging trends and issues to proactively address impacts on team and service quality.
• Create opportunities for team members to contribute ideas that enhance service excellence.

Required competencies and certifications

• Minimum 3 years of experience in the F&B industry.
• Knowledge of local food industry laws, certifications, regulations and compliance requirements.
• Ability to manage both Back of House (BOH) and Front of House (FOH) operations effectively.
• Experience in store operations and staff scheduling or roster management.
• Strong communication skills to engage effectively with internal teams and external parties.
• Passion for the food industry and delivering outstanding customer experiences.