Assistant Restaurant Manager

Private Advertiser; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

Private Advertiser in Singapore is seeking an experienced Restaurant Operations Manager to lead end-to-end FOH/BOH processes, oversee SOPs, and maintain a safe, welcoming dining environment. You will coordinate reservations, staffing, and service standards to ensure smooth daily operations.

You will also drive supplier relations, inventory control, marketing initiatives, and financial reporting, partnering with the Head Chef and ownership to improve profitability while adhering to MOM labour

Qualifications

• Education: Degree in hospitality, tourism, or business management is preferred.
• Experience: 3–5 years in supervisory or assistant management in F&B.
• Skills: Strong leadership, communication, problem-solving, and time-management abilities; good team player.

Responsibilities

• Evaluate current operational workflows and implement SOPs to improve efficiency and service quality.
• Establish clear communication between FOH and BOH teams.
• Ensure daily operations run smoothly, troubleshooting issues in real-time during peak dining hours.
• Maintain a safe, clean, welcoming environment, complying with local food safety and WSQ hygiene regulations.
• Actively source, audit, and manage relationships with local and overseas food suppliers; negotiate pricing and terms.
• Streamline supply chain logistics from PO generation to receiving; optimize delivery schedules.
• Develop backup supplier networks to guarantee zero disruptions to the menu.
• Analyze consumption patterns to set par levels and reduce wastage.
• Collaborate with Head Chef to verify kitchen stock checks and prevent shrinkage.
• Manage all reservation channels; optimize seating capacity and table turnover.
• Oversee VIP bookings and large group reservations; ensure seamless guest experience.
• Implement waitlist strategies to reduce walk-in wait times.
• Propose and execute marketing tactics; track ROI and customer acquisition.
• Prepare daily/weekly/monthly sales, labor, and inventory reports.
• Present actionable insights to ownership to grow revenue and profitability.
• Recruit, onboard, and train FOH team; plan rosters under MOM regulations.
• Provide ongoing service training on Chinese cuisine and upselling techniques.
• Perform ad-hoc duties to support restaurant success.

Skills

Leadership

Communication

Problem-solving

Time-management

Team player

Education

Degree in hospitality, tourism, or business management

Job description

Key Responsibilities

1. Operational Setup & System Optimization

• Evaluate current operational workflows and implement new Standard Operating Procedures (SOPs) to improve efficiency and service quality.
• Establish clear communication channels between the front-of-house (FOH) and back-of-house (BOH) teams.
• Ensure all daily operations run smoothly, troubleshooting issues in real-time during peak dining hours.
• Maintain a safe, clean, and welcoming environment, ensuring full compliance with local food safety and WSQ hygiene regulations.

2. Supplier Optimization & Supply Chain Management

• Supplier Sourcing & Auditing: Actively source, audit, and manage relationships with local and overseas food suppliers. Conduct regular vendor performance reviews to negotiate better pricing, favourable credit terms, and bulk-order rebate structures without compromising on ingredient quality.
• Supply Chain Logistics: Streamline the end-to-end food supply chain, from PO generation to receiving. Establish optimized delivery schedules that align with kitchen prep times and avoid bottlenecks during peak hours.
• Contingency Planning: Develop a robust network of secondary and backup suppliers for critical ingredients (e.g., fresh seafood, specialized Chinese dry goods, seasonal produce) to guarantee zero disruptions to the menu.
• Inventory & Yield Management: Analyze consumption patterns to establish precise par levels and ordering schedules, actively minimizing food wastage and reducing holding costs.
• Verification & Quality Control: Collaborate closely with the Head Chef to oversee BOH inventory. Act as the designated authority to countersign, weigh, and verify all kitchen stock checks and incoming deliveries against purchase orders to prevent shrinkage and ensure exact specifications are met.

3. Booking & Reservation Management

• Manage all reservation platforms and direct bookings, strategically controlling inventory to maximize seating capacity and optimize table turnover.
• Oversee VIP bookings, private dining room requests, and large group reservations, ensuring a seamless and personalized guest experience.
• Implement effective waitlist strategies during peak hours to capture walk-in traffic and minimize wait times.

4. Marketing, Promotions & Business Development

• Propose, develop, and execute creative marketing and promotional tactics (e.g., festive Chinese New Year/Mid-Autumn menus, credit card tie-ups, loyalty programs, and targeted social media campaigns).
• Collaborate with external partners, influencers, or marketing agencies to enhance the restaurant's brand presence.
• Evaluate the effectiveness of all marketing and promotional efforts, tracking ROI, redemption rates, and customer acquisition.

5. Reporting & Financial Accountability

• Prepare comprehensive daily, weekly, and monthly reports covering sales performance, labour costs, promotional ROI, and supply chain/inventory metrics.
• Present actionable, data-driven insights and recommendations to ownership to drive continuous revenue growth and improve profitability.

6. Team Building & Management

• Recruit, onboard, and build a strong, cohesive FOH team.
• Develop and execute comprehensive training programs covering service standards, Chinese cuisine and tea knowledge, and upselling techniques.
• Plan and manage staff rosters efficiently, ensuring optimal coverage while adhering to Ministry of Manpower (MOM) labour regulations and budgets.

7. Ad-Hoc Duties

• Perform any other ad-hoc duties, projects, or responsibilities as assigned by the management team to support the overall success of the restaurant.

Qualifications & Requirements

• Education: Degree in hospitality, tourism, or business management is preferred.
• Experience: Prior supervisory or assistant management experience in the food and beverage industry. Minimum of 3 - 5 years relevant experience
• Skills: Strong leadership, excellent communication, problem-solving, time-management abilities and good team player.
• Availability: Willing to work on shifts, including weekends and public holidays in a fast-paced environment.
• Certificate: Possess a valid food safety and hygiene certificate