Supervisor

Sai Brothers Kitchen; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A Singapore-based restaurant is seeking a Restaurant Assistant Manager to ensure smooth and efficient daily operations. Responsibilities include managing staff performance, overseeing kitchen orders, and enhancing customer service. The ideal candidate has strong leadership skills and flexibility to work varied hours, including weekends and holidays.

Qualifications

• Experience in previous leadership roles is necessary.
• Familiarity with restaurant operations and customer service is crucial.
• Ability to work flexible hours, including weekends and holidays.

Responsibilities

• Ensure all daily activities run smoothly and efficiently.
• Manage kitchen orders and vendor contracts.
• Supervise restaurant staff performance.

Skills

Leadership skills

Customer service expertise

Negotiation skills

Organizational skills

Job description

Job Description

• Experience in previous leadership roles.
• Ensuring that a restaurant runs smoothly.
• Act as a liaison between the management and the F&B crew.
• Ensuring that clients receive smooth and effective service.
• Researching new wholesale food suppliers and negotiating prices
• Calculating future needs in kitchenware and equipment and placing orders, as needed
• Managing and storing vendors’ contracts and invoices
• Overseeing restaurant staff performance, ensuring quality dining

Job Brief

We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently.

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Responsibilities

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoicesCoordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus