Assistant Restaurant Manager

HOME OF SEAFOOD (S) PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A seafood dining establishment in Singapore is seeking a Restaurant Manager to oversee daily operations while ensuring high standards of customer service and quality. Responsibilities include managing staff, maintaining inventory, ensuring compliance with health regulations, and achieving financial goals. Candidates should have a proven track record in a similar role, strong leadership skills, and proficiency in management software. This role offers competitive salary and opportunities for career growth.

Benefits

Competitive salary and performance-based bonuses

Health insurance and other benefits

Opportunities for career growth and professional development

Qualifications

• Proven experience as a Restaurant Manager or in a similar role.
• Strong leadership and team management skills.
• Excellent customer service and communication skills.
• Knowledge of food safety and health regulations.
• Financial acumen and ability to manage budgets.

Responsibilities

• Oversee day-to-day restaurant operations.
• Recruit, train, and supervise restaurant staff.
• Ensure high levels of customer satisfaction.
• Monitor and manage restaurant budgets.
• Manage inventory levels and order supplies.
• Collaborate with marketing on promotions.
• Ensure food quality and hygiene standards.
• Handle administrative duties.

Skills

Leadership skills

Customer service skills

Communication skills

Organizational skills

Multitasking abilities

Financial management

Education

High school diploma or equivalent

Degree in Hospitality Management or related field

Tools

Restaurant management software

Microsoft Office Suite

Job description

Summary

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high standard of customer service, quality, and efficiency. This role involves managing staff, coordinating daily operations, maintaining inventory, ensuring compliance with health and safety regulations, and working towards achieving financial goals.

Key Responsibilities

1. Operational Management:Oversee day-to-day restaurant operations to ensure smooth and efficient service.
   Develop and implement operational policies and procedures.
   Ensure compliance with food safety, health, and safety regulations.
   
2. Staff Management:Recruit, train, and supervise restaurant staff, including servers, chefs, and other team members.
   Schedule shifts and manage staff rotas to ensure adequate coverage.
   Conduct regular performance reviews and provide coaching and feedback to staff.
   Foster a positive work environment and promote teamwork.
   
3. Customer Service:Ensure high levels of customer satisfaction through excellent service.
   Address customer complaints and resolve issues promptly and professionally.
   Monitor and respond to customer feedback.
   
4. Financial Management:Monitor and manage restaurant budgets, including labor costs, food costs, and operational expenses.
   Prepare financial reports, including sales, profit and loss statements, and inventory reports.
   Develop and implement strategies to achieve financial targets and increase profitability.
   
5. Inventory and Supply Chain Management:Manage inventory levels to ensure adequate stock without over-purchasing.
   Order supplies, negotiate contracts with suppliers, and manage relationships.
   Conduct regular inventory checks and reconcile any discrepancies.
   
6. Marketing and Promotions:Collaborate with marketing teams to develop and implement promotional campaigns.
   Oversee social media and online presence to attract customers.
   Develop community relationships and participate in local events to promote the restaurant.
   
7. Quality Control:Ensure that all food and beverages are prepared and served according to restaurant standards.
   Conduct regular checks to maintain high standards of cleanliness and hygiene.
   
8. Administration:Maintain accurate records of daily operations, staff attendance, and financial transactions.
   Handle administrative duties such as payroll, scheduling, and compliance documentation.
   

Qualifications

• Proven experience as a Restaurant Manager or in a similar role within the hospitality industry.
• Strong leadership and team management skills.
• Excellent customer service and communication skills.
• Proficiency in restaurant management software and Microsoft Office Suite.
• Strong organizational and multitasking abilities.
• Knowledge of food safety and health regulations.
• Financial acumen and ability to manage budgets and financial statements.
• High school diploma or equivalent; degree in Hospitality Management or a related field is a plus.

Work Environment

• Fast-paced, customer-focused environment.
• May require working evenings, weekends, and holidays based on business needs.

Benefits

• Competitive salary and performance-based bonuses.
• Health insurance and other benefits.
• Opportunities for career growth and professional development.