Management Trainee Service

R E & S ENTERPRISES PTE LTD; Singapore; On-site; SGD 33,000 - 43,000; Full time

Job summary

RE&S Enterprises Pte Ltd is seeking a restaurant service lead to direct the front-of-house team and ensure smooth daily operations. You will manage floor control, seating arrangements, and ensure quality service while upholding safety and cleanliness standards to maximize guest satisfaction and profitability.

The role requires strong leadership, excellent communication, and the ability to train and coach staff on SOPs and service standards in a busy dining environment.

Qualifications

• Experience in a fast-paced restaurant environment.
• Strong leadership and communication skills.
• Ability to manage floor operations and seating.
• Commitment to safety and cleanliness standards.

Responsibilities

• Lead and allocate tasks to service staff within the unit to ensure efficient operations.
• Prepare the restaurant for daily service by briefing staff on the service roster.
• Manage customer flow and seating to optimize dining experience and efficiency.
• Oversee service delivery to ensure quality, cleanliness, and value standards; address lapses promptly.
• Manage cash floats and audit rolls; troubleshoot cash register errors and document discrepancies.

Skills

Team leadership

Service excellence

Customer flow management

Staff briefing

Cash handling

Job description

Company Overview

RE&S Enterprises Pte Ltd is a leading restaurant chain with over 60 outlets in Singapore. With 25 years of presence, we focus on delivering quality Japanese dining experiences through continual growth, innovation, and a commitment to Food for Life.

Job Summary

Lead and support service staff to deliver excellent restaurant operations by managing floor control, ensuring quality service, and maintaining safety and cleanliness standards to maximize customer satisfaction and business profitability.

Responsibilities

• Lead and allocate tasks to service staff within the assigned unit to ensure efficient team operations
• Prepare the restaurant for daily service by checking readiness and briefing staff on the service roster
• Manage customer flow and seating arrangements to optimize dining experience and operational efficiency
• Oversee service delivery to ensure adherence to quality, cleanliness, and value standards, addressing any service lapses promptly
• Manage cash floats and audit rolls, troubleshoot cash register errors, and document all cash discrepancies accurately
• Act as escalation point for service crew to resolve operational issues and support staff in completing assigned tasks
• Lead timely investigations and resolutions of complex customer complaints and feedback to enhance customer satisfaction
• Enforce compliance with restaurant quality, service, cleanliness, and safety standards through regular monitoring
• Implement corrective actions to address unsafe or non-compliant conditions related to personal and food safety
• Conduct induction training for new hires to equip them with necessary skills and role knowledge
• Provide ongoing training to encourage role rotation among service staff to enhance team flexibility and skills
• Train and monitor staff adherence to company Standard Operating Procedures (SOPs)
• Ensure workplace safety practices are followed consistently to maintain a safe working environment