Assistant Restaurant Manager

white beehoon restaurant pte. ltd.; Singapore; On-site; SGD 39,000 - 58,000; Full time

Job summary

white beehoon restaurant pte. ltd. is seeking a dynamic Assistant Restaurant Manager to support day-to-day operations across our Chinese restaurant chain.

The role partners with the Restaurant Manager and Operations Manager to ensure operational excellence, guest satisfaction, and achievement of sales targets. You will lead frontline and kitchen teams, manage staffing, training, and performance, and uphold food safety and cost controls while delivering standout service in a fast-paced

Qualifications

• Certificate/Diploma in Hospitality, Restaurant Management, or equivalent.
• Minimum 3 years of restaurant/F&B management experience.
• Experience in Chinese restaurant operations is a plus.
• Strong leadership and communication skills.

Responsibilities

• Oversee daily FOH and BOH operations.
• Coordinate service and kitchen during peak periods.
• Monitor service efficiency, food quality, table turnover and performance.
• Inventory management, ordering, stock control and waste reduction.
• Lead staff recruitment, onboarding, training and performance management.
• Assist in staff scheduling and attendance records.
• Support marketing and promotional activities in-store.

Skills

Team leadership

Operations management

Food safety & hygiene

Communication skills

Cost control

Labour planning

Education

Diploma in Hospitality or F&B Management

Job description

Job Summary

We are seeking a dynamic and experienced Assistant Restaurant Manager to support the day-to-day operations of our expanding Chinese restaurant chain. The successful candidate will work closely with the Restaurant Manager and Operations Manager to ensure operational excellence, outstanding guest experience, effective team management, and achievement of sales and profitability targets.

Key Responsibilities

1. Restaurant Operations

• Oversee daily FOH and BOH operations in accordance with company SOPs and service standards.
• Ensure smooth coordination between the service and kitchen teams, particularly during peak periods.
• Monitor service efficiency, food quality, table turnover, and overall restaurant performance.
• Ensure proper inventory management, ordering, stock control, and waste reduction.

2. Team Leadership & Development

• Supervise, coach, and motivate restaurant staff to achieve operational and service standards.
• Assist in recruitment, onboarding, training, and performance management.
• Prepare staff schedules to ensure adequate manpower coverage and operational efficiency.
• Conduct regular performance reviews and identify training and development needs.

3. Customer Service

• Maintain high standards of hospitality and customer service.
• Monitor customer feedback and take prompt action to address service issues.
• Handle customer complaints professionally and implement appropriate corrective actions.

4. Sales & Profitability

• Work with the Restaurant Manager and Operations Manager to achieve sales, productivity, and profitability targets.
• Monitor daily sales performance and identify opportunities to improve revenue.
• Control food, beverage, labour, and operating costs within budget.
• Analyse operational performance and provide timely feedback and recommendations.

5. Labour & Productivity Management

• Monitor manpower deployment and ensure labour costs are aligned with budget.
• Optimise staff productivity through effective scheduling and deployment.
• Identify opportunities to improve operational efficiency and reduce unnecessary costs.

6. Food Safety, Hygiene & Compliance

• Ensure compliance with all applicable food safety, hygiene, sanitation, workplace safety, and company requirements.
• Conduct regular operational and safety checks and promptly address any non-compliance or hazards.
• Ensure all staff adhere to food handling and hygiene standards.

7. Administration & Reporting

• Complete and submit all operational and administrative reports accurately and on time.
• Ensure proper documentation of attendance, payroll-related matters, inventory, expenses, and other operational records.
• Coordinate staff training schedules and ensure compliance with internal training requirements.
• Support marketing and promotional activities by implementing and monitoring in-store promotions.
• Carry out other duties and responsibilities as assigned by Management and supporting departments.

Job Requirements

• Certificate/Diploma in Hospitality, Restaurant Management, F&B Management, or equivalent.
• Minimum 3 years of relevant restaurant/F&B management experience.
• Experience in Chinese restaurant operations will be an added advantage.
• Strong leadership and people management skills.
• Energetic, proactive, service-oriented, and a strong team player.
• Good communication, interpersonal, problem-solving, and analytical skills.
• Strong understanding of manpower planning, cost control, and restaurant operations.
• Able to work in a fast-paced environment, including weekends and public holidays.