FOH Lead & Assistant Manager — Michelin-Grade Hospitality

nanachome pte. ltd.; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

Nanachome Singapore is seeking an experienced Assistant Manager to lead the front-of-house team and ensure exceptional hospitality and smooth restaurant operations in Singapore.

You will supervise daily floor operations, coach the service team, manage guest interactions, and collaborate with kitchen staff to deliver timely, high-quality service while maintaining hygiene standards and efficient reservations/cashier duties.

Qualifications

• Proven experience in leading front-of-house teams in a premium restaurant.
• Strong guest service orientation with attention to detail.
• Ability to supervise daily floor operations and ensure seamless service.
• Experience with reservations management and cashiering.
• Knowledge of food safety and hygiene standards.
• Ability to train new staff on SOPs.

Responsibilities

• Supervise daily floor operations to maintain efficient and seamless service delivery
• Assist in ordering from supplier
• Lead, motivate, and coach the service team to achieve high performance and guest satisfaction
• Greet and engage guests to provide outstanding customer service and enhance their dining experience
• Manage guest feedback by addressing and resolving issues promptly and professionally
• Coordinate with kitchen staff & Restaurant Manager to ensure timely and accurate food and beverage service
• Monitor and enforce cleanliness, hygiene, and food safety standards throughout the restaurant
• Assist with opening and closing procedures, including reservations management and cashiering tasks
• Train new team members on company SOPs to uphold service quality and operational consistency

Job description

Nanachome Singapore is seeking an experienced Assistant Manager to lead the front-of-house team and ensure exceptional hospitality and smooth restaurant operations in Singapore.

You will supervise daily floor operations, coach the service team, manage guest interactions, and collaborate with kitchen staff to deliver timely, high-quality service while maintaining hygiene standards and efficient reservations/cashier duties.