Assistant Restaurant Manager

FDESG PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant company in Singapore seeks an Assistant Restaurant Manager to oversee daily operations, manage staff, and ensure excellent customer service. Responsibilities include staff management, ensuring food safety standards, and handling financial tasks. The ideal candidate will have strong leadership skills and prior supervisory experience in a restaurant setting.

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 may be 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, resolve customer complaints, and ensure a positive dining experience.
• Manage daily restaurant operations, including opening and closing procedures.
• Monitor and enforce high standards for food quality and hygiene.
• 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

Overview

An Assistant Restaurant Manager supports the Restaurant Manager by overseeing daily operations, managing staff, ensuring excellent customer service, maintaining food and hygiene standards, and handling financial tasks like inventory and record-keeping.

Key responsibilities include supervising daily activities, training and scheduling employees, resolving customer complaints, managing inventory, ensuring regulatory compliance, and contributing to the restaurant's overall profitability and efficiency.

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.