ASSISTANT RESTAURANT MANAGER

Ebisu; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

A leading restaurant in Singapore is seeking a Restaurant Manager to oversee daily operations, manage staff, and enhance profitability. The ideal candidate will have a strong background in operational management and staff development. Responsibilities include training, inventory oversight, and ensuring compliance with safety standards.

Qualifications

• Proven experience in a managerial role within a restaurant environment.
• Strong leadership and team development skills.
• Ability to manage profitability and operational efficiency.

Responsibilities

• Develop operational plans and oversee the performance of the team.
• Manage costs, recruitment, and staff scheduling for peak efficiency.
• Ensure compliance with safety standards and serve quality.

Skills

Leadership

Operational Management

Training and Development

Cost Management

Inventory Management

Job description

Position Purpose

• Develop daily operations plans and objectives for the assigned area.
• Supervise and monitor the performance and compliance of the operation team.
• Manage restaurant profitability by optimizing costs and controls.
• Train and develop Assistant Managers, Kitchen, and Service Staff.
• Plan, review, and execute inventory management, control, and purchasing based on sales volume.
• Oversee cash management, including validation of accuracy through checks on cash float, change, documentation, and collection.
• Manage staff scheduling and deployment to maximize efficiency.
• Implement training systems for all staff and management trainees.
• Review service processes and collaborate with Kitchen Operations to enhance service quality.
• Coordinate with Kitchen Operations for manpower planning per shift and arrange backups as needed.
• Plan long-term staffing strategies, including scheduling and hiring, based on demand forecasting, holiday planning, employee movement, and attrition. Advise senior management on manpower projections.
• Execute marketing efforts aligned with concept-specific plans.
• Support recruitment efforts for restaurant staff.
• Enforce standards and manage costs to ensure restaurant profitability.
• Build strong partnerships with landlords, suppliers, and relevant authorities.
• Monitor restaurant quality, service, cleanliness, and value.
• Ensure compliance with SOPs, safety regulations, and policies.
• Manage quality assurance activities according to standards and procedures.
• Investigate customer complaints and determine corrective actions for safety and compliance issues.
• Lead and motivate the team, providing guidance and support.
• Train and develop staff at all levels.
• Conduct team management activities, including appraisals, disciplinary actions, and communication sessions.
• Hold performance reviews and develop personal improvement plans with team members.