ASSISTANT RESTAURANT MANAGER

R E & S ENTERPRISES PTE LTD; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant management firm in Singapore is seeking a Restaurant Operations Manager. You will be responsible for leading the service team, ensuring quality standards, managing daily operations, and handling customer complaints. The ideal candidate must have strong leadership skills and experience in cash management. This role offers a dynamic work environment in the food service industry.

Qualifications

• Proven experience in restaurant operation management.
• Strong leadership skills to manage a service team.
• Ability to handle customer complaints effectively.

Responsibilities

• Lead a team of service staff and manage daily operations.
• Ensure quality service and adherence to cleanliness standards.
• Conduct training sessions and manage cash handling.

Skills

Team leadership

Problem-solving

Customer service

Cash management

Training

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