ASSISTANT RESTAURANT MANAGER

EBISU PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local restaurant chain in Singapore seeks a dedicated Operations Manager to oversee daily functions. Responsibilities include optimizing costs, training staff, and ensuring compliance with standards. The ideal candidate will have strong leadership skills and a background in restaurant operations, with the ability to enhance service quality and manage profitability effectively.

Responsibilities

• Plan and execute inventory management and control based on sales volume.
• Oversee cash management accuracy and handle cash float.
• Manage staff scheduling and training systems for all staff.
• Collaborate with kitchen operations for manpower planning.
• Execute marketing efforts for restaurant concepts.
• Monitor quality, service, and cleanliness standards.

Job description

Position Purpose

Develop day-to-day operations plan and objectives for assigned area. Supervise and monitor operation team’s performance and compliance of day-to-day operations. Manage restaurant profitability by optimizing costs & controls. Train & develop Assistant Managers, Kitchen & Service Staffs.

Responsibilities

• Restaurant Operations: Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume
• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection
• Plan and manage staff scheduling and deployment to maximize efficiencies
• Plan, organize and execute a training system for all staff & MTs
• Restaurant Management & Planning: Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues
• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required
• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant
• Execute marketing efforts based on marketing plan developed for each concept
• Support recruitment effort for restaurant staffs
• Enforce standards and manage restaurant operating costs and profitability
• Business Development: Build strong partnership with landlord, suppliers and relevant authorities
• Quality Assurance & Control: Monitor restaurant quality, service, cleanliness and value
• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant
• Manage quality control activities in line with quality assurance standards and procedures
• Investigate causes and reasons for customer complaints
• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
• People Management: Lead team by providing guidance, support and motivation
• Train and develop assistant managers, service, kitchen and kaiten staff
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor