Assistant Restaurant Manager

SINGAPORE MARRIOTT TANG PLAZA HOTEL; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A leading luxury hotel in Singapore is seeking a Restaurant Manager to maximize sales and ensure smooth operation. The ideal candidate will have at least 3 years of F&B experience, excellent communication skills (Mandarin preferred), and a strong service-oriented attitude. Responsibilities include overseeing the department's profit and loss, training staff, and maintaining safety and hygiene standards. Flexibility for weekends and public holidays is required.

Qualifications

• Minimum 3 years of relevant experience in F&B Operations with supervisory experience.
• Calm under pressure in a fast-paced environment.
• Financial knowledge in budgeting, cost control, reporting.

Responsibilities

• Maximize sales and profitability for the department.
• Train, supervise, coach associates when necessary.
• Monitor profit and loss statements.

Skills

Mandarin communication

Teamwork

Interpersonal skills

Problem-solving

Service-oriented

Education

Diploma in F&B/Hospitality or equivalent

Tools

Microsoft Outlook

Microsoft Excel

POS systems and other hospitality technology systems

Job description

JOB SUMMARY

To maximize sales and profitability for the department, ensuring the smooth running of daily operation. To build guests’ relationship and trust, conduct effective training for associates.

JOB DUTIES AND RESPONSIBILITIES

1. Work closely with Restaurant Manager and maintain the department profits through increased revenue and the minimizing costs.
2. Responsible for the outlet’s profit and loss statement with Restaurant Manager.
3. Responsible for department’s controllables in relation to revenue with Restaurant Manager.
4. Responsible for asset management of outlet and facilities.
5. To be aware of all Marriott Guests Incentive Programmes and the correct accounting procedures pertaining to them.
6. Responsible for all accounting and billing procedures in the outlet.
7. Conduct accurate business demands forecast a weekly basis to ensure efficient staffing and food ordering in the absent of Restaurant Manager.
8. Plan time sheets, work schedules and complete the wage progress report on a weekly basis and critique discrepancies in the absent of Restaurant Manager.
9. Ensure efficient management and supervisory scheduling.
10. Represent the outlet in all day to day operational needs.
11. Enforce operating standards/use records and to change, update and improve on a regular basis.
12. Develop plans and actions on a quarterly basis for the restaurant and follow-up accordingly.
13. Develop departmental training plans for associates and supervisors on a quarterly basis in consultation with HR and follow-up accordingly.
14. Responsible and maintain safety and hygiene standards in the outlet at all times.
15. Responsible for the execution of all associate reviews and appraisals in a professional and timely manner.
16. Responsible for all aspects of associate management including hiring and termination in consultation with the Director of Restaurant/Director of Food and Beverage.
17. Train, supervise, coach and counsel associates when necessary.
18. Train & Coach:
    • Marriott Brand Standard
    • LSOP
    • Service Standard
19. Always update and maintain all SOP’s and LSOP’s.
20. Conduct preventive maintenance inspection on a monthly basis.
21. Promote inter-departmental relations through open communication channels.
22. Practice “open door” policy in handling associates.
23. To be aware of the competitors in the market and complete a competition analysis on a quarterly basis.
24. Respond to guest enquiries or concerns within 24 hours via the most appropriate manner e.g. telephone, letter, etc.
25. Attend the following meetings together or in the absent of the Restaurant Manager:
    • Weekly Food & Beverage meeting
    • Fortnightly Leadership meeting
26. Conduct the following meetings together or in the absent of the Restaurant Manager:
    • Conduct Weekly Team Meeting
    • Conduct daily/weekly menu class
27. Use Total Quality Management as a way of improving standards and service for our guests and internal customers.
28. Lead by example, adopting a “hands on” approach in order to motivate our associates to excel.
29. Understand Marriott Core Values and always ensure the well‑being of associates.
30. Comply with any reasonable request by an Executive Committee Member.
31. Practise Marriott’s Principles of Hospitality at all times.
32. Don’t expect – inspect.
33. Be an optimistic team player and always have a “Can Do Attitude” or “Going the Extra Miles”.
34. Cash/Bank Handling:
    • Process all payment methods in accordance with Accounting procedures and policies.
    • Follow property control audit standards and cash handling procedures (e.g., blind drops).
    • Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
    • Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
    • Transport bank to/from assigned workstation, following security procedures.
    • Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.
35. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum Diploma in F&B/ Hospitality or equivalent.
• At least 3 years of relevant experience in F&B Operations with supervisory experience.
• Support and assist in daily operations.
• Knowledge of computer software (i.e. Microsoft Outlook, Microsoft Excel, POS systems, and other hospitality technology systems).
• Ability to communicate in Mandarin to support daily operations and effectively liaise with Mandarin‑speaking guests.
• Great teamwork and a scalable service culture.
• Strong communication and interpersonal skills.
• Calm under pressure in a fast‑paced environment.
• Problem‑solving and quick decision‑making skills.
• Service‑oriented.
• Financial knowledge in budgeting, cost control, reporting.
• Ability to manage the restaurant’s food & beverage menu and pricing.
• Positive attitude, flexibility and open to work weekends and/or public holidays.