Assistant Restaurant Manager (All Day Dining)

PARKROYAL COLLECTION MARINA BAY, SINGAPORE; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A renowned hotel in Singapore is seeking a dedicated and experienced individual to oversee restaurant operations. Responsibilities include managing staff, ensuring equipment is well-maintained, and maintaining hygiene standards. Candidates should have a diploma in relevant fields and at least 3 years of experience. Working shifts, weekends, and public holidays is required. Benefits include a 5-day work week, performance bonuses, and discounts at hotel properties.

Benefits

5-day work week

13th month AWS and Performance Bonus

Annual leave from 10 days

Up to 50% Associate Dining & Accommodation Discounts at Group Properties

Referral incentive of S$1,000

Career development and training opportunities

Qualifications

• At least 3 years of working experience in the related field.
• Willing to work on rotating shifts, weekends, and public holidays.

Responsibilities

• Review logbook daily and prepare reports on special incidents and complaints.
• Assist in administration of weekly duty rosters.
• Ensure restaurant operation equipment is in good condition at all times.
• Ensure outlet is fully equipped with necessary supplies.
• Maintain good communication with kitchen operations team.
• Oversee reservation system to maximize outlet’s seating capacity.
• Coordinate with Chef & F&B department heads on menus and promotions.
• Prepare action plans for promotions and follow up to ensure plans are followed.
• Prepare capital expenditures for the restaurant operation.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.
• Submit training reports.
• Compile & record accurate operating equipment inventories.
• Check purchase requisitions before approving them.
• Report deficiencies or breakage of operational equipment.
• Monitor slow‑moving items and ensure Chef is aware of them.
• Monitor proper utilization of supplies.
• Ensure staff levels are scheduled accordingly.
• Carry out daily briefing before each operation.
• Ensure hygiene and cleanliness in the restaurant at all times.
• Appraise staff on their work performance annually.
• Delegate specific duties and responsibilities to subordinates.
• Encourage and make effort to keep staff morale high.
• Recognize and give incentives to deserving staff.
• Arrange staff overtime and compensation.
• Maintain and enhance staff grooming and personal hygiene.
• Give full and active support to hotel’s environmental management efforts.

Skills

Coaching

Leadership

Food Safety

Restaurants

Personnel Management

Food Quality

Inventory

Administration

Hospitality Management

Inventory Control

Compliance

Cashiering

Customer Satisfaction

Customer Service

Scheduling

Food Service

Service Delivery

Education

Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent

Job description

Roles & Responsibilities

• Review logbook daily and prepare reports on special incidents and complaints.
• Assist in administration of weekly duty rosters.
• Ensure restaurant operation equipment is in good condition at all times.
• Ensure outlet is fully equipped with necessary supplies.
• Maintain good communication with kitchen operations team.
• Oversee reservation system to maximize outlet’s seating capacity.
• Coordinate with Chef & F&B department heads on menus and promotions.
• Prepare action plans for promotions and follow up to ensure plans are followed.
• Prepare capital expenditures for the restaurant operation.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.
• Submit training reports.
• Compile & record accurate operating equipment inventories.
• Check purchase requisitions before approving them.
• Report deficiencies or breakage of operational equipment.
• Monitor slow‑moving items and ensure Chef is aware of them.
• Monitor proper utilization of supplies.
• Ensure staff levels are scheduled accordingly.
• Carry out daily briefing before each operation.
• Ensure hygiene and cleanliness in the restaurant at all times.
• Appraise staff on their work performance annually.
• Delegate specific duties and responsibilities to subordinates.
• Encourage and make effort to keep staff morale high.
• Recognize and give incentives to deserving staff.
• Arrange staff overtime and compensation.
• Maintain and enhance staff grooming and personal hygiene.
• Give full and active support to hotel’s environmental management efforts.

Requirements

• Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent.
• At least 3 years of working experience in the related field.
• Willing to work on rotating shifts, weekends, and public holidays.

Benefits

• 5‑day work week.
• 13th month AWS and Performance Bonus.
• Annual leave from 10 days.
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties.
• Referral incentive of S$1,000 *
• Career development and training opportunities.

*Terms & Conditions Apply.

We regret that only shortlisted applicants will be notified. We thank you for your interest in the position.

Skills
Coaching, Leadership, Food Safety, Restaurants, Personnel Management, Food Quality, Inventory, Administration, Hospitality Management, Inventory Control, Compliance, Cashiering, Customer Satisfaction, Customer Service, Scheduling, Food Service, Service Delivery, Hospitality.

Create a job alert for this search