Cloudstreet has been awarded two stars from Michelin.

Helmed by Chef Rishi Naleendra, Cloudstreet is an amalgamation of thoughtful, expressive food, artisanal, progressive wines and warm, immaculate service. We are seeking an Assistant Restaurant Manager to join our fine dining restaurant focused on modern and innovative cuisine.

As an Assistant Manager you will be responsible for providing assistance to the Executive Chef and Restaurant Manager of the outlet. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

• Maintains a commitment to customer service and guest satisfaction.
• Manages the restaurant team.
• Ensures cleanliness of the restaurant, including inspecting table tops and side stations.
• Enforces high standards of hygiene and sanitation within the outlets.
• Supervises the performance, attendance, attitudes, appearance and conduct of service team.
• Helps to implement strategies to continually improve revenues.
• Assists with the development, training and inspiration of outlet staff.
• Manage team to exceed service standards to exceed goals.
• Instils a calm, organized approach in all stressful situations.
• Assists with ordering all necessary office supplies and ensures proper stocking levels.
• Hold employees accountable for performance, and will discipline associates when needed.
• Takes a proactive approach to coaching and counselling
• Other adhoc duties as assigned from time to time.

Job Requirement

• GCE N / O Level onwards
• At least 3 years of relevant experience as an Assistant Restaurant Manager in F&B Industry.
• Preferably with working in a fine-dining restaurant
• Able to lead a team of people under your care in the Front of House (FOH)
• Able to multitask and work efficiently under pressure
• Good communication and customer service skills
• Food & Hygiene certificate will be an added advantage.

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided by restaurant
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance)

Assistant Restaurant Manager - Job Responsibilities

Operations:

• Oversee daily tasks, focusing on events and operations.
• Ensure inventory and equipment are well-maintained.
• Coordinate with the kitchen and other departments for seamless service.

Leadership:

• Support and guide the team to ensure smooth daily operations.
• Foster a positive and collaborative work environment.

Financial Management:

• Help manage budgets and control costs.
• Provide input to improve profitability.

Customer Service:

• Ensure excellent customer experiences.
• Address and resolve feedback or issues during events and daily service.

Menu and Marketing:

• Work with the kitchen team on menu updates.
• Support marketing efforts to attract customers and bookings.

Recruitment:

• Ensure smooth integration of new staff.

Staff Training:

• Train and mentor staff to improve skills, especially for events.
• Organize regular training sessions.

Vendor Relations:

• Maintain good relationships with suppliers for quality products.
• Ensure timely deliveries for operations and events.

Quality Control:

• Maintain high standards for food, service, and presentation.
• Oversee event setups for excellence.

Health and Safety:

• Ensure compliance with safety and hygiene standards.
• Conduct regular safety checks.

Problem-Solving:

• Address operational issues promptly.
• Work with the team to find effective solutions.

Job Responsibilities:

• Assist in the implementation of the specific objectives and stratgies for the section to achieve and maintain high standards, quality and maximum profitability for the section
• Assist in the organizing, implementation and review of all Spices activities to keep the brand promise to its guests
• Assist in implementing the Hotel and Spices policies, procedures and standards as spelled out in the F&B Operations Manual and provide feedback for improvement
• Assist in controlling the purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems used by the section.
• Conduct training for subordinates to achieve Spice's set standards and to enable Hosts to keep brand promise
• Co-lead Spices to achieve (or exceed) set standards, monthly budget targets and keep the brand promise
• Promote revenue generation initiatives and managing all sectional expenses

Job Requirements:

• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership and managerial skills
• Good interpersonal skills
• Able to work independently and in a team

Job Description

• Schedule and coordinate meetings.

• Conduct employee performance reviews.

• Develop good customer relationships.

• Participate in recruitment and dismissal processes.

• Smooth out problems within the workplace.

• Address employee and customer concerns.

• Develop strategies for better workplace efficiency and goal achievement.

• Phone correspondence.

• Liaise between managers, customers and employees.

• Provide direction to staff.

• Troubleshoot POS system.

• Support ongoing learning and development of team members.

• Help create and foster a respectful and inclusive team environment.

Job Description

• Schedule and coordinate meetings.

• Conduct employee performance reviews.

• Develop good customer relationships.

• Participate in recruitment and dismissal processes.

• Smooth out problems within the workplace.

• Address employee and customer concerns.

• Develop strategies for better workplace efficiency and goal achievement.

• Phone correspondence.

• Liaise between managers, customers and employees.

• Provide direction to staff.

• Troubleshoot POS system.

• Support ongoing learning and development of team members.

• Help create and foster a respectful and inclusive team environment.

Job Responsibilities:

· Oversee and manage the restaurant operational and manpower planning

· Ensure execution of operating standards that optimize returns on assets and increases sales and improves profits

· Analyse and report weekly on stock control, sales and profits to ensure accurate and timely financial tracking

· Ensure that guest satisfaction is monitored and where appropriate, rectified throughout their experience

· To constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly

· To liaise with the Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation

· Perform other duties as assigned by Management

Job Requirements:

· Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

· At least 3 Year(s) of working experience in the related field is required for this position.

· Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

· Adequate knowledge of organizational effectiveness

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

· Search new outlet location

· Plan and develop new outlet operations

· Responsible and manage new outlet sales and manpower

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Operational

• Be able to chair Restaurant meetings.
• Be able to direct and delegate service staff in their duties and operations.
• Train and enforce service staff in proper food handling, safety precautions and hygiene.
• Ensure all dishes that come out from the kitchen uphold the company standards.
• Ensure that operations and service are smooth and of high standards.
• Ensure dietary preferences and allergies are strictly adhered to.
• Provide friendly and professional service to all guests.
• Build rapport and hold conversations with guests.
• Minimizes food costs, portion control and work with the general manager to establish menu selling prices.
• Ensure cleanliness of the premises and equipment at all times.
• Schedule service crew in accordance to company set levels.
• Track daily sales, food wastages and record in a monthly report and send it to the general manager at the end of the month.
• Up-selling products according to customers’ needs.
• In charge of storing and depositing sales made after recording down.
• Need to manage the bar cost as well as the R&D.
• Liaise with the general manager and relay any information to the team.

Administration

• For application of medical leave, the applicant is to inform superior and the group chat 5 hours before reporting time. A medical certificate is to be produced 3 hours within notifying the superior.
• Have the ability to plan ahead.
• To maintain cleanliness of the service area at all times.
• Control expenses wisely
• Be punctual and only clock-in when ready for work.
• Ensure meals are provided to service staff daily at 11am (lunch) and 5pm (dinner) only.
• Full working attire must be worn when at work, to be neat and tidy at all times.
• Participate in meetings and focus on being solution-oriented.

Guest Service

• Be polite and friendly to all customers at all times.
• Be able to handle customer requests.
• Ensure that guests and non-employees do not enter the kitchen.
• To be critical and particular with the food standard before sending it out.
• Personally and frequently ensure that customers are receiving the best possible service available.
• Always be alert and sensitive to the needs of all customers.
• Perform service recovery and troubleshoot issues to prevent repetition of issue.
• Train and maintain the highest quality of service standard from the service team.
• To be critical and particular with the service standard provided.

Food and Beverage Products

• Understand and be well-informed about the products in order to recommend to customers. Value-add customers by sharing useful knowledge on various dishes.
• Be aware of ingredients in each dish and pay attention to any allergies the customer may have.
• Be able to prepare the dishes professionally for customers.
• Develop new drinks and recipes that fits the establishments’ brand, and be receptive to improvements and feedback.

General

• Ensure open and smooth communication with superior and team at all times.
• Possess a good attitude and be eager to learn. We are a growth and progress-oriented company.
• Uphold high service standards and constantly seek opportunities to improve service and workflow.
• Lead by example and be a good role model for your teammates.

Job Responsibilities:

• Manage a team of Full time and Part time crew members in your assigned restaurant
• Assist in Training and Development for new hires in terms of kitchen, counter and dining operations for business growth
• In-charge of stock check & ordering, confirm the condition of all delivery items are within specifications, and ensure proper storage of all stocks
• Responsible for the sales and cash float used during the shift, comply with all the Finance and Operations Department cash-handling policies
• Provide service excellence to our customers and able to handle complaints, performing service recovery and giving recognition to staff based on customer compliments
• Oversee that all equipment of the entire restaurant are fully-functioning, taking initiative for simple repair works where necessary
• Undertake any operation related duties as assigned by the Restaurant Manager

Welfare and Benefits:

• Meal provided
• Leave and Medical benefits
• Insurance coverage

Requirements:

• Proficient in spoken and/or written English
• Candidates with at least 2 year experience in F&B or related industry
• Teamplayer and willing to work shift

Only shortlisted will be notified.

Position: Restaurant Manager/Cashier

Salary: $2500-$2800

Job description:

1. Ordering stocks

2. Goods receiving

3. Clearing tables

4. Cashiering

5. Serving customers

Working hours: 2pm to 10pm

Working days: 5-day week / 6-day week. Preferably Weekends.

Salary: $15/hr

Job Type: Full-time

Work Location: Changi Beach Club

Contact Yi Ren at : +65 8112 1087 WhatsApp

LEAD AND INSPIRE A TEAM TO DELIVER OUTSTANDING CUSTOMER SERVICE.

OVERSEE DAILY RESTAURANT OPERATIONS, ENSURING EFFCIENCY AND QUALITY.

MAINTAIN HIGH STANDARDS OF CLEANLINESS, SAFETY AND FOOD QUALITY.

DEVELOP STRATEGIES TO GROW CUSTOMER SATISFACTION AND REVENUE.

STRONG LEADERSHIP AND PROBLEM SOLVING SKILLS.

EXCELLENT COMMUNICATION AND ORGANIZATIONAL ABLILITES.

WE ARE LOCATED AT 511 UPPER JURONG ROAD B01-01, CALL 96323551 FOR AN INTERVIEW.

我们的客户是中国非常有名气的大型餐饮集团.目前在新加坡已有三间店面, 并即将开设更多的店面. 我们正在找寻一位有担当的店面经理,公司提供很大的平台供您发挥.

岗位职责：
1、负责整个餐厅的管理；
2、负责餐厅人员的招募、培养；
3、负责餐厅雇主品牌的管理及外联关系
5、做好餐厅的顾客滿意度和员工满意度；
6、执行公司的规章制度，并落实到工作中；
7、其它相关工作

任职资格：
1、大专以上
2、有3-5年大型连锁中餐管理工作经验；
3、熟悉餐厅管理和服务方面的知识，具有熟练的服务技能；
4、有较高的处理餐厅突发事件的应变能力、对客沟通能力以及较强的抗压能力；
5、能够熟练使用办公软件；
6、热爱服务工作，工作踏实、认真，有较强的事业心和责任感。

薪酬是底薪+绩效

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry 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

Responsibilities

Restaurant 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 arrangement

• Oversee 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 collection

Restaurant 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 & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry 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.

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Reporting to the Restaurant Manager, you shall assist the Restaurant Manager to manage the business performance of the restaurant as well as the efficient running and daily operations of the restaurant, in accordance to the company’s standards. You are to assist in ensuring an efficient and profitable operations while the food,

service and hygiene standards.

KEY RESPONSIBILITIES

Sales management

- Assist Restaurant Manager in building sales and maximise profitability by effective cost control to meet desired business results.

- Analyse and evaluate sales trend and trading area.

- Guide service crew to use various selling techniques to recommend and suggest additional purchases and upsell to customers.

Operations

- Operationally equipped to manage all service sections within the restaurant and

its related functions.

- Assist Restaurant Manager in the efficient running and daily operations of the restaurant, in accordance to the company’s Standard Operating Procedure (SOP).

- Ensure smooth implementation and execution of A&P programs and new products.

- Evaluate and improve on operations and procedures.

- Assist the Managers in inventory control, food wastage and ordering.

- Maintain hygiene regulations and upkeeprestaurant cleanliness.

Staff management

- Assist Restaurant Manager in staffrecruitment, people development through training and staff retention.

- Lead and motivate staff in achieving salestargets and customer satisfaction.

- Lead and train staff in delivering excellentcustomer service quality and standards.

- Responsible for staff performance anddiscipline; monitor staff performance and conduct performance evaluation.

Service

- Assist Restaurant Manager in ensuringgood service standard; To providecustomer satisfaction and maintain effective communication with thecustomers.

- Attend to customers on food and beverages queries and complaints;resolving issues where possible and refer customers to managers when required.

- Manage and handle customer feedback and complaints in an appropriate and timely manner, aligned with company’s standards and Standard Operating Procedure (SOP).

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry 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

Responsibilities

Restaurant 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 arrangement

• Oversee 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 collection

Restaurant 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 & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry 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.