Assistant Restaurant Manager - Lead Service & Ops in Loyang

OAK & EMBER PTE. LTD.; Singapore; On-site; SGD 42,000 - 67,000; Full time

Job summary

Oak & Ember PTE. LTD. in Loyang, Singapore, is seeking an Assistant Restaurant Manager to lead daily operations and deliver exceptional guest experiences.

You will supervise front-of-house teams and ensure service standards are consistently met. Ideal candidates bring 2–4 years of supervisory F&B experience, strong leadership and communication skills, and the ability to thrive in a fast-paced, high-volume environment with flexible shifts.

Qualifications

• Two to four years of supervisory experience in F&B, preferably in a restaurant.
• Ability to adapt in a fast-paced environment while balancing service and operations.
• Strong leadership and people management skills with a hands-on attitude.
• Multitask effectively and perform under pressure in a high-volume setting.
• Flexibility to work shifts, including weekends and public holidays.

Responsibilities

• Address guest complaints and feedback promptly during service
• Handle general enquiries and in-house delivery orders efficiently
• Assist in event planning, coordination, and set-up when required
• Ensure restaurant cleanliness, hygiene, and safety standards are consistently met
• Plan and prepare each shift to deliver excellent guest service and operational efficiency
• Act as the PIC in the absence of Restaurant Manager to ensure seamless operations flow
• Operate and cover all Front-of-House stations, including hands-on service when required
• Oversee opening & closing procedures, including any ad-hoc tasks assigned by management

Skills

Leadership

People management

Communication

Organizational skills

Guest service

Operations

Job description

Oak & Ember PTE. LTD. in Loyang, Singapore, is seeking an Assistant Restaurant Manager to lead daily operations and deliver exceptional guest experiences.

You will supervise front-of-house teams and ensure service standards are consistently met. Ideal candidates bring 2–4 years of supervisory F&B experience, strong leadership and communication skills, and the ability to thrive in a fast-paced, high-volume environment with flexible shifts.