ASSISTANT RESTAURANT MANAGER

Kabe No Ana; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore seeks a dedicated Team Leader to manage operations and staff within a busy environment. The role involves overseeing quality service, training personnel, and ensuring adherence to safety protocols. Ideal candidates will have strong leadership skills and a passion for delivering exceptional dining experiences.

Qualifications

• Experience in managing restaurant operations and staff.
• Strong leadership and communication skills.
• Knowledge of food safety and service standards.

Responsibilities

• Lead and train service staff to ensure quality service.
• Manage daily operations, customer flow, and resolve service issues.
• Enforce standards for cleanliness and safety compliance.

Skills

Leadership

Team Management

Customer Service

Operational Planning

Job description

Position Purpose

• Provide guidance and day-to-day training to staff within the assigned area.

• Carry out daily operations in managing floor control to maintain and improve quality, service, cleanliness, and ambiance.

• Manage and coordinate activities with people, products, and equipment to maximize sales and profit.

Responsibilities

Restaurant Operations

• Lead a team of service staff within the assigned unit by allocating tasks and roles.

• Check the readiness of the restaurant for service days and brief the service crew on staffing rosters.

• Manage customer flow and seating arrangements.

• Oversee the service provided by the team to ensure it meets quality, service, cleanliness, and value standards, addressing lapses when necessary.

• Manage cash floats, audit rolls, and troubleshoot cash register errors when necessary.

• Document all cash shortages and surpluses and ensure accurate payment collection.

Restaurant Management & Planning

• Act as the point of escalation for service crew regarding service issues.

• Resolve daily operational issues and provide support to ensure staff can carry out their tasks.

• Lead investigations and resolve complex customer complaints or feedback promptly and efficiently.

Quality Assurance & Control

• Enforce restaurant standards for quality, service, cleanliness, and value.

• Monitor operations to ensure compliance with safety procedures and guidelines.

• Implement corrective actions for unsafe or non-compliant conditions related to personal and food safety.

People Management

• Conduct inductions for new hires, providing necessary skills and information.

• Provide training to encourage role rotation among staff.

• Train and monitor staff in company SOPs (Standard Operating Procedures).

• Ensure adherence to workplace safety practices.