MANAGEMENT TRAINEE SERVICE

KABE NO ANA PTE. LTD.; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

KABE NO ANA PTE. LTD. seeks a Restaurant Operations Lead to manage a service team, allocate tasks, and ensure service quality, cleanliness, and ambience in the assigned unit. You will brief the crew on rosters, manage customer flow, and oversee daily operations including cash handling and safety compliance.

The role requires strong leadership, hands-on training, and the ability to resolve day-to-day issues while maintaining high standards of guest experience.

Qualifications

• Experience leading service staff in a restaurant
• Ability to train and supervise staff to meet SOPs
• Ability to manage customer flow and seating arrangements
• Knowledge of cash handling and reconciliation procedures

Responsibilities

• Lead a team of service staff and allocate tasks for the service team
• Brief service crew on staffing roster and service day readiness
• Manage customer flow and seating arrangements to maximize service quality
• Oversee service quality, cleanliness and ambience to meet standards
• Handle cash floats and audit rolls; troubleshoot cash register errors
• Document cash shortages/surpluses and tally payments
• Escalate service issues and resolve customer complaints promptly
• Enforce restaurant quality, safety procedures and value standards
• Induct new hires and train staff in SOPs; ensure workplace safety

Skills

Team leadership

Staff training

Customer flow management

Cash handling

Tools

Cash register

Job description

Provide guidance and day-to-day training to staff within assigned areaCarry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

Manage and coordinate activities with people, products and equipment to maximize sales and profit

ResponsibilitiesRestaurant Operations Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

Check readiness of restaurant for service day and brief service crew on staffing roster for service day

Manage customer flow and seating arrangementOversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

Ensure documentation of all cash shortage and surplus in record book and to tally payment collectionRestaurant Management & Planning Act as point of escalation for service crew regarding service issues

Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner Quality Assurance & ControlEnforce restaurant quality, service, cleanliness and value standards

Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurantImplement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People ManagementConduct induction for new hires to provide them with the necessary skills and information to carry out roles and functionsProvide training to encourage role rotation amongst service staff

Train and monitor staff in the company SOPs (standard operating procedures)Ensure workplace safety practices