Assist the manager to oversee and coordinate the planning, organising, training and
leadership necessary to achieve stated objectives in sales, costs, employee
retention, guest service and satisfaction, food quality, cleanliness and
sanitation.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications,
guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and
courteous service at all times.
Ensure that all food and products are consistently prepared and served
according to the restaurant’s recipes, portioning, cooking and serving
standards.
Achieve company objectives in sales, service, quality, appearance of
facility and sanitation and cleanliness through training of employees and
creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and
reconciliation procedures in accordance with restaurant policies and
procedures.
Fill in where needed to ensure guest service standards and efficient
operations.
Continually strive to develop your staff in all areas of managerial and
professional development.
Prepare all required paperwork, including forms, reports and schedules in
an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working
condition through personal inspection and by following the restaurant’s
preventative maintenance programs.
The Wine Company 2 Assistant Manager Description
Ensure that all products are received in correct unit count and condition
and deliveries are performed in accordance with the restaurant’s receiving
policies and procedures.
Oversee and ensure that restaurant policies on employee performance
appraisals are followed and completed on a timely basis.
Schedule labour as required by anticipated business activity while ensuring
that all positions are staffed when and as needed and labour cost objectives
are met.
Be knowledgeable of restaurant policies regarding personnel and
administer prompt, fair and consistent corrective action for any and all
violations of company policies, rules and procedures.
Fully understand and comply with Singapore’s regulations that pertain to
health, safety and labor requirements of the restaurant, employees and
guests.
Provide advice and suggestions to Management as needed.
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of
the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at
least three years of front-of-the-house operations and/or assistant
management positions.
Possess excellent basic math skills and have the ability to operate a cash
register or POS system.
Be able to work in a standing position for long periods of time (up to 5
hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
