Assistant Restaurant Manager

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

Job summary

A renowned hospitality company in Singapore is looking for a Food and Beverage Supervisor to manage daily operations and lead the team. The ideal candidate will have a certificate from a recognized Hotel Training School and 2 to 4 years of experience in a supervisory role within a 4 or 5-star hotel. Responsibilities include ensuring exceptional customer service, maintaining high operational standards, and assisting in financial management and reporting. The role demands strong leadership skills and a knowledge of dietary laws in Singapore.

Qualifications

• Certificate from a recognized Hotel Training School or equivalent experience.
• 2 to 4 years in a supervisory role in a 4/5-star hotel.
• Knowledge of Singapore regulations and dietary laws.

Responsibilities

• Supervise F&B staff and operations to ensure quality service.
• Assist in managing costs and revenue for the outlet.
• Handle customer inquiries and complaints in a professional manner.

Skills

Knowledge of religious dietary requirements

Service and kitchen production flow

Strong leadership abilities

Education

Certificate from a recognized Hotel Training School

Job description

Responsibilities

• Responsible for F&B Supervisor, F&B Executive and F&B Host / Hostess.
• Set an example by reporting to duty punctually dressed according to the Hotel’s dress code & grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Assist in leading the restaurant efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top-line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees follow the example.
• Ensure that the place of work and surrounding area is kept clean and always organized.
• Act as a Manager in duty in the absence of the F&B Manager in the outlet.
• Be knowledgeable of all services and products offered by the Hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by F&B Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the F&B Manager.
• Perform upselling for all items offered by the department assigned as well as offering alternatives.
• Assist in communication within the outlet and attend daily/weekly outlet meetings with the Culinary Team and foster teamwork to constantly develop the F&B outlets for more success.
• Attend and contribute to necessary staff meetings, departmental training, and Hotel-initiated training scheduled.
• Be knowledgeable to operate the existing system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Plan daily routine checklist and station division according to the work schedule.
• Assist the F&B Manager to produce outlet-specific reports and analyses for the monthly performance meeting.
• Attend all required training as described by the department.
• Attend daily pre-shift meetings with employees on preparation, guest profile, service, and menu served.
• Report incidents that require disciplinary actions immediately to the F&B Manager.
• Coordinate the review of the outlet’s operations manual updates annually as requested by the F&B Manager.
• Support activities and cooperation with the suppliers.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Undertake reasonable tasks and secondary duties as appointed by the F&B Manager.
• Respond to any changes in the department as dictated by the Hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to F&B Manager ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Assign responsibilities to subordinates by implementing a multi-tasking principle and check their performance periodically.

Qualifications

• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications.

Experience

• 2 to 4 years of working experience in a supervisor position in a 4 / 5-star category hotel.
• Knowledge of religious dietary requirements and Singapore Laws required.
• Services and kitchen production flow of Ministry of Environment standard required