Job Purpose:
Assistant Restaurant Manager oversees and support the operations at dining establishments to ensure profitability and an enjoyable dining experience.
Responsibilities:
Business Operations
· Assist the Outlet Manager in daily operations to deliver quality food, service and ambience to our guests
· Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control
· Take ownership of outlet sales, food quality and guest experience
· Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements
· Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
People Management
· In-charge of recruitment, selection and training of new hires
· Monitor and manage the staff performance including punctuality, customer service and food quality
· In-charge of overall supervision of the outlet/restaurant
· Facilitate innovation and lead staff to implement change
Customer Service
· Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience
· Ensure and maintain service quality and professional etiquette
· Customer feedback management
Adhering to Quality and Standards
· Examine food and beverage preparation
· Ensure quality control for food and service
Skills/Qualifications:
· At least 5 years of relevant experience in F&B restaurants
· Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent
· Willing to be involved in hands on operations
· Excellent communication and interpersonal skills
· Ability to work in a fast-paced environment
· Perform tasks independently or with minimum supervision
· Ability to work cohesively with fellow team members as part of a team
