Asst Restaurant Manager

SKI F&B PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A prominent restaurant group in Singapore is looking for an experienced Assistant Restaurant Manager to support the daily operations of a unique dining venue. You will lead a dedicated team, ensuring exceptional service while managing operational costs. With a minimum of 2-3 years' supervisory experience in a high-volume environment, you should possess strong leadership skills and a passion for the hospitality industry. This role requires flexibility to work varied shifts, contributing to a warm and inviting atmosphere for guests.

Qualifications

• Minimum of 2-3 years of supervisory/management experience in high-volume restaurant or café.
• Genuine passion for delivering exceptional customer service.
• Strong beverage knowledge including coffee preparation and bar operations.

Responsibilities

• Oversee daily operations of the restaurant ensuring excellent service.
• Mentor and motivate FOH staff to create a high-performing team culture.
• Monitor and manage operational costs to optimize inventory levels.
• Maintain expert-level knowledge of the menu and collaborate with the culinary team.

Skills

Leadership

Communication

Problem-solving

Organizational skills

Customer service

Tools

POS systems

Financial software

Job description

🍽️ Assistant Restaurant Manager - Salt & Soul

Position Summary

The Assistant Restaurant Manager will support the Restaurant Manager in overseeing the daily operations of Salt & Soul, ensuring exceptional service, quality control, and profitability. This role is crucial in maintaining our unique concept: a sophisticated, all-day venue that delivers elevated European-inspired comfort food and beverages in a warm, unpretentious atmosphere. You will be a key leader, focusing on team development, guest satisfaction, and operational excellence from the coffee/lunch service through the evening bar/dinner rush.

Core Responsibilities

1. Operational Leadership & Service Excellence

• Oversee Daily Operations: Ensure smooth execution of both front-of-house (FOH) and back-of-house (BOH) service periods, managing the transition from daytime cafe/lunch to evening bar/dinner service seamlessly.

• Customer Experience: Lead by example to ensure all guests receive a positive, welcoming, and memorable dining experience that aligns with the "well-considered meals" and "warmth and intention" ethos of Salt & Soul.

• Issue Resolution: Handle all guest inquiries, feedback, and complaints promptly and professionally, turning potential negative experiences into positive customer retention opportunities.

• Standards & Compliance: Ensure strict adherence to company standards, as well as all local health, safety, and hygiene regulations. Conduct regular checks on the cleanliness and ambiance of the dining space.

2. Team Management & Development

• Staff Supervision: Supervise, mentor, and motivate FOH staff (Servers, Hosts, Bartenders/Baristas) to foster a positive and high-performing team culture.

• Training: Assist in the induction, training, and ongoing development of all team members on service standards, menu knowledge (food, coffee, and cocktails), POS operations, and upselling techniques.

• Scheduling & Labor Control: Prepare and manage staff rosters and schedules efficiently, ensuring adequate coverage for peak hours while adhering to labor cost targets.

• Performance Management: Participate in staff performance reviews, providing constructive feedback and addressing disciplinary matters fairly and promptly.

3. Inventory & Financial Control

• Cost Control: Monitor and manage operational costs, focusing on minimizing waste and optimizing inventory levels for both food and the extensive beverage program (coffee, wine, beer, spirits).

• Inventory & Ordering: Conduct accurate inventory counts and coordinate all ordering for supplies, ensuring stock rotation (FIFO) and timely delivery from suppliers.

• Cash Management: Assist with financial duties, including managing cash floats, performing daily reconciliations, and preparing sales reports.

4. Menu & Brand Support

• Product Knowledge: Maintain expert-level knowledge of the entire menu, including European comfort classics, specialty coffee offerings (PPP Coffee), and signature cocktails.

• Collaboration: Liaise effectively with the culinary team (BOH) to ensure product quality, consistency, and a seamless flow of service.

• Marketing Support: Support the Restaurant Manager and marketing team in executing promotions, special events, and local marketing initiatives to drive sales and increase brand awareness in the CBD.

Requirements

• Experience: Minimum of 2-3 years of supervisory/management experience in a high-volume restaurant, café, or bar-restaurant environment. Experience in European or Western casual dining is a strong plus.

• Hospitality Mindset: A genuine passion for delivering exceptional customer service and a proven ability to lead a team with warmth and professionalism.

• Skills: Strong leadership, communication, problem-solving, and organizational skills. Proficiency in POS systems and basic financial/inventory software.

• Beverage Knowledge: Working knowledge of coffee preparation (espresso/pour-over) and a solid understanding of bar operations, including creative cocktail service and wine pairing.

• Work Schedule: Must be flexible to work varied shifts, including evenings, weekends, and public holidays, to meet the demands of an all-day dining operation.