Total 2,297 Manager restaurant supervisor job vacancies in Singapore

Job Summary:The Assistant Manager will assist the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional customer service, and maintaining high standards of quality, cleanliness, and efficiency. This position requires strong leadership skills, attention to detail, and the ability to effectively communicate and collaborate with team members.

Key Responsibilities:

1. Team Leadership: Support the Restaurant Manager in leading and motivating the restaurant team to achieve performance goals and deliver outstanding service.
2. Operations Management: Assist in managing day-to-day operations, including opening and closing procedures, inventory control, scheduling, and ensuring compliance with company policies and procedures.
3. Customer Service: Interact with customers to ensure satisfaction, address concerns, and resolve any issues in a timely and professional manner.
4. Training and Development: Support training initiatives for new and existing staff members, ensuring they have the knowledge and skills necessary to perform their roles effectively.
5. Financial Management: Assist in managing expenses, labor costs, and inventory levels to achieve financial targets and maximize profitability.
6. Quality Control: Monitor food quality, presentation, and adherence to safety and sanitation standards, taking corrective action as needed.
7. Problem-Solving: Address operational challenges and resolve conflicts or issues that arise during shifts, maintaining a positive and solutions-oriented approach.
8. Sales and Marketing Support: Assist in implementing marketing strategies, promotions, and initiatives to drive sales and attract new customers.
9. Communication: Maintain clear and open communication with staff, management, and other departments to ensure a cohesive and collaborative work environment.
10. Compliance: Ensure compliance with all relevant health, safety, and licensing regulations, as well as company policies and procedures

location

5 work week

2400- 4000

Able to commit on weekends

Singaporean/Pr

• Oversee in the day-to-day operations of the restaurant
• Provide a high quality of service and deliver excellent dining experience to all the guests.
• Respond to customer complaints professionally and provide service recovery
• Ensure the quality is up to standard for all food served
• Gather feedback to improve the customer’s experience
• Any other duties assigned by the management from time to time

Responsibilities:

• Oversee every day operations function.
• Upholding standards and maintaining the business's integrity.
• Increase revenue by implementing operational plans.
• Addressing concerns and complaints from clients.
• Cost control.
• Handling restaurant liability by implementing safety, security, and human resource requirements.
• Upholding strict guidelines for hygienic practices and quality control in restaurants.
• In charge of recruiting, providing training and managing employees.
• Set an example for behavior, appearance, and performance standards at all times.
• In charge of inspiring and creating a performance-driven team.
• Planning for manpower, ensure that there is adequate manpower to support daily operations.
• Staff briefings, planning, and event implementation.
• Supporting the beverage and wine menu planning process.

Requirements:

• Diploma or Degree in Business Administration or equivalent.
• At least 3 – 5 years of working experience in F&B industry, preferably with supervisory and bar experience
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R24120209

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

Location: Multiple Locations

With the rapid expansion of Delifrance Singapore, a concept of OUE Restaurants’ portfolio of fine dining and casual dining brands in Singapore, we are on the lookout for individuals who are excited about hospitality and lifestyle and champion sustainable concepts.

We're looking for a passionate Restaurant Manager to lead our team and oversee all aspects of our Outlet Operations. You'll be instrumental in delivering a top-notch menu and inspiring our staff to provide exceptional customer service. As a Restaurant Manager, you'll be responsible for maintaining the Outlet's revenue, profitability, and quality standards.

To succeed in this role, you'll need experience managing both front- and back-of-house operations. You should be skilled at handling the dining area, interacting with guests, supervising food prep, and meeting safety standards.

Key Responsibilities

1. Oversee the entire outlet to ensure smooth operations.

2. Provide courteous and efficient food & beverage services to guests, working closely with the team to maintain excellent service standards.

3. Manage customer feedback and take action to improve service quality and food standards.

4. Maintain the cleanliness and ambience of the store for customer comfort. Ensure proper product display and workstation cleanliness and recommend repairs and maintenance.

5. Drive sales and optimise profits by reviewing weekly payroll and profit/loss reports, controlling food costs, and minimising wastage.

6. Build and train the operational team, including hiring, orientation, and ongoing development. Maintain high morale and team spirit within the outlet. Review employee performance regularly.

7. Manage inventory by overseeing ordering, purchasing, and organisation. Ensure par stock inventory plans are in place to prevent out-of-stock situations.

8. Handle administrative tasks such as banking daily sales revenue, petty cash reimbursements, and submitting various reports on time.

9. Perform any other duties the Area Manager and/or management assign.

Requirements and Qualifications

• Minimum Diploma in hospitality, Business, or related fields.

• At least 5 years of related experience in casual dining or relevant experience in a similar concept.

• Experience with POS System - CG Infinity is an added advantage.

• Able to start working immediately is a plus.

Personality and Competencies/Skills

· Successfully led service teams to excel and provide outstanding customer experiences.

· Committed to delivering exceptional service, leaving a positive impression in every interaction.

· Self-motivated and eager to learn, continuously seeking growth opportunities.

· Passionate about people and food, creating memorable dining experiences.

· Bring enthusiasm and energy to foster a supportive team environment for success.

HOW TO APPLY:

If you enjoy the hospitality and lifestyle scene, are immersed in it, believe in it, and want to work to improve it – in short, you are here for the long run! If this is what you have been on the search for, hit that apply button, and we would love to meet with you for an in-person interview!

We will only be contacting applicants who have been shortlisted - thank you for applying!

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

Location: Multiple Locations

With the rapid expansion of Delifrance Singapore, a concept of OUE Restaurants’ portfolio of fine dining and casual dining brands in Singapore, we are on the lookout for individuals who are excited about hospitality and lifestyle and champion sustainable concepts.

Join our growing team as an Assistant Manager! We're looking for passionate individuals ready to embark on an inspiring journey in the hospitality industry. As an Assistant Manager, you'll assist the Restaurant Manager and play a pivotal role in Delifrance Singapore's success. Your responsibilities will include ordering kitchen supplies and overseeing staff performance. To excel in this role, you must have a deep understanding of outlet operations and a keen eye for exceptional customer service. You will play a pivotal role in providing exceptional food, beverages, and services to our guests.

Key Responsibilities

1. Managing the opening and closing procedures of the outlet to ensure efficient operations.

2. Assist in food preparation and oversee daily operations in the back kitchen.

3. Facilitate new team members' onboarding, ensuring they're equipped for success from day one by providing ongoing support and guidance.

4. Managing team member's schedules, checking of timesheets accurately and promptly.

5. Handling customer inquiries and complaints with professionalism and efficiency.

6. Procuring necessary supplies such as ingredients, utensils, and equipment.

7. Maintaining records of outlet expense transactions and balancing cash registers.

8. Other duties assigned by the Restaurant Manager.

Requirements and Qualifications

• Minimum Diploma in hospitality, Business, or related fields.

• At least 2 years of related experience in casual dining or relevant experience in a similar concept.

• Experience with POS System - CG Infinity is an added advantage.

• Able to start working immediately is a plus.

Personality and Competencies/Skills

· Successfully led service teams to excel and provide outstanding customer experiences.

· Committed to delivering exceptional service, leaving a positive impression in every interaction.

· Self-motivated and eager to learn, continuously seeking growth opportunities.

· Passionate about people and food, creating memorable dining experiences.

· Brings enthusiasm and energy to foster a supportive team environment for success.

HOW TO APPLY:

If you enjoy the hospitality and lifestyle scene, are immersed in it, believe in it, and want to work to improve it – in short, you are here for the long run! If this is what you have been on the search for, hit that apply button, and we would love to meet with you for an in-person interview!

We will only be contacting applicants who have been shortlisted - thank you for applying!

Job description

• Develop and implement audit plans

• Review financial statements and identify risks and areas for improvement

• Supervise and manage audit staff

• Address matters arising from the audit process and provide recommendations to improve internal controls and financial processes.

• Ensure proper audit documentation and file quality.

• Responsible for audit engagements’ quality, delivery, and budget.

• Develop and maintain relationships with clients.

• Work with management to develop knowledge materials and conduct trainings.

Job requirement

• Have at least a Degree in Accountancy/Accounting/Finance or equivalent

• Have at least 4 years of relevant experience

• Good understanding of Singapore Financial Reporting Standards, Singapore Standards on Auditing and the relevant statutory regulations.

• Have a positive attitude, great communication skills, analytical mind, problem-solving skills, leadership qualities, can work independently and within a team.

Promoting and marketing the business

Overseeing stock levels and ordering supplies

Reporting daily sales and profits and updates

Handling customer enquiries

Recruiting, training and supervising staff

Managing budget

Planning menus

Ensure compliance with licensing, hygiene and health and safety legislation

Restaurant Assistant Manager

Working Day: 5 days work week (Rotate)

Working Hours: 2pm - 12am

Location: Chinatown

Salary: $2850 - $3000 (Executive) $3000 - $3500 (Assistant Manager)

Responsibilities & Duties:

• Cashier / POS / reception
• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Job Description & Requirements :

• Manage and oversee daily operations and ensure compliance to operations standards and procedures
• Manage restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hire, train and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handle customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.
• Maintain & Oversee Good house keeping & hygiene environment

Requirements :

• No qualifications also can apply for this job
• Need atleast 1yrs relavant work experience in F&B
• Fresh graduates also can apply
• Required to work 6 days work week and able to work on weekends and Public Holidays

Responsibilities:

• Oversee every day operations function.
• Upholding standards and maintaining the business's integrity.
• Increase revenue by implementing operational plans.
• Addressing concerns and complaints from clients.
• Cost control.
• Handling restaurant liability by implementing safety, security, and human resource requirements.
• Upholding strict guidelines for hygienic practices and quality control in restaurants.
• In charge of recruiting, providing training and managing employees.
• Set an example for behavior, appearance, and performance standards at all times.
• In charge of inspiring and creating a performance-driven team.
• Planning for manpower, ensure that there is adequate manpower to support daily operations.
• Staff briefings, planning, and event implementation.
• Supporting the beverage and wine menu planning process.

Requirements:

• Diploma or Degree in Business Administration or equivalent.
• At least 3 – 5 years of working experience in F&B industry, preferably with supervisory and bar experience
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R24120209

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Job Description:

• Supervise and lead a team of warehouse staff, including assigning tasks, setting performance goals, and providing guidance and support to ensure efficient and effective operations.
• Coordinate and oversee the receiving, inspecting, and storing of incoming shipments, ensuring accuracy and completeness of all documentation.
• Monitor and maintain inventory levels to meet customer demands, utilizing inventory management systems and conducting regular physical stock counts.
• Develop and implement efficient warehouse procedures and workflows, continuously improving processes to optimize productivity and minimize errors.
• Ensure proper handling, storage, and security of all products and materials, adhering to safety and quality standards.
• Collaborate with other departments, such as procurement, logistics, and customer service, to coordinate order fulfillment and shipping activities.
• Train and develop warehouse assistants, providing coaching and performance feedback to enhance individual and team performance.
• Implement and enforce health and safety regulations, ensuring a safe working environment for all warehouse employees.
• Conduct regular audits and inspections to maintain compliance with company policies, procedures, and regulatory requirements.
• Generate reports on key performance indicators (KPIs), such as inventory accuracy, order accuracy, productivity, and efficiency, and provide recommendations for improvement.

Qualification and Experience:

• At least 3 years of experience as a Team Leader / Supervisor in a Warehouse.
• Strong knowledge of warehouse processes, including receiving, inventory management, order fulfillment, and shipping.
• Familiarity with inventory management software and warehouse management systems (WMS) is a must
• Excellent leadership skills, with the ability to motivate and inspire a diverse team to achieve targets and goals.
• Exceptional organizational and multitasking abilities, with a keen eye for detail and a commitment to accuracy.
• Strong problem-solving and decision-making skills, with the ability to resolve issues in a timely manner.
• Excellent communication and interpersonal skills, with the ability to effectively interact with employees at all levels.
• Knowledge of health and safety regulations and best practices in a warehouse environment.
• Night shift - 4 days / week, 11 hour shift (8:30pm – 9:00am, 00:30-1:30 Dinner, 05:30-06:00 Breakfast)

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

· Responsible for managing all functions and day to day operations of the restaurant during opening, mid or closing shifts.

· Manage all necessary repair and maintenance issues.

· Make recommendations concerning development, promotion, and disciplinary action affecting team members.

· Manage inventory and liaise with store manager to make necessary orders in advance.

· Proven ability to develop teams and training of new staff.

· Knowledge of systems, methods and processes that contribute to smooth operations
both in back-end and front-end.

· Shares knowledge of South Indian Vegetarian food and ensures good food quality.

· Manage Catering orders and ensuring smooth flow in catering operations.

· Maintaining and monitoring duty roster schedules.

· Implementing regular cleaning rota, daily, weekly and monthly and doing regular
follow-ups.

· Ensures excellent customer service and has good customer management skills.

· Retains customer loyalty by ensuring good customer experience and relationships.

· Candidate should have completed Degree.

· Ability to work in a fast-paced environment.

· Ability to work well with teams.

· Candidate having working Tamil knowledge is important.

· Minimum 10 years of relevant working experience in a setup similar to ours.

Restaurant Manager

• Working hour : 5day work week
• Salary : $3500- $4200
• Outlet : Changi City Point

Job Scope:

• Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business
• Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability
• Manage, train and supervise team of staff at Restaurants to ensure and maintenance high standard service level
• Ensure safety and hygiene practice at all restaurants
• Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions
• Investigate and resolve complaints concerning food quality and service
• Prepare checks that itemize and total meal costs using the Point of Sales system
• Ensure sufficient stocks supply in the restaurant for smooth operation
• Assist in sending daily sales reports
• Assist in operation to ensure the smooth operation of the restaurant.

Requirement:

• Minimum 3 years’ experience in Food and Beverage
• Experience in Western Dining Restaurant and Wine menu preferred

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Restaurant Manager

• Working hour : 5 days work week
• Salary : $3500 - $4200
• Outlet : Changi Business Park Central

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job Scope:

• Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business
• Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability
• Manage, train and supervise team of staff at Restaurants to ensure and maintenance high standard service level.
• Ensure safety and hygiene practice at all restaurants
• Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions
• Investigate and resolve complaints concerning food quality and service
• Prepare checks that itemize and total meal costs using the Point of Sales system
• Ensure sufficient stocks supply in the restaurant for smooth operation
• Assist in sending daily sales reports
• Assist in operation to ensure the smooth operation of the restaurant.

Requirements:

• Minimum 3 years’ experience in Food and Beverage
• Experience in Western Dining Restaurant and Wine menu preferred

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Restaurant Manager

• Working hour : 5 days work week
• Salary : $3500 - $4200
• Outlet : Changi Business Park Central

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job Scope:

• Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business
• Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability
• Manage, train and supervise team of staff at Restaurants to ensure and maintenance high standard service level.
• Ensure safety and hygiene practice at all restaurants
• Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions
• Investigate and resolve complaints concerning food quality and service
• Prepare checks that itemize and total meal costs using the Point of Sales system
• Ensure sufficient stocks supply in the restaurant for smooth operation
• Assist in sending daily sales reports
• Assist in operation to ensure the smooth operation of the restaurant.

Requirements:

• Minimum 3 years’ experience in Food and Beverage
• Experience in Western Dining Restaurant and Wine menu preferred

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

· Responsible for managing all functions and day to day operations of the restaurant during opening, mid or closing shifts.

· Manage all necessary repair and maintenance issues.

· Make recommendations concerning development, promotion, and disciplinary action affecting team members.

· Manage inventory and liaise with store manager to make necessary orders in advance.

· Proven ability to develop teams and training of new staff.

· Knowledge of systems, methods and processes that contribute to smooth operations
both in back-end and front-end.

· Shares knowledge of South Indian Vegetarian food and ensures good food quality.

· Manage Catering orders and ensuring smooth flow in catering operations.

· Maintaining and monitoring duty roster schedules.

· Implementing regular cleaning rota, daily, weekly and monthly and doing regular
follow-ups.

· Ensures excellent customer service and has good customer management skills.

· Retains customer loyalty by ensuring good customer experience and relationships.

· Candidate should have completed Degree.

· Ability to work in a fast-paced environment.

· Ability to work well with teams.

· Candidate having working Tamil knowledge is important.

· Minimum 10 years of relevant working experience in a setup similar to ours.

Job Description

• Confident in interaction with customers, colleagues, and other departments where appropriate.
• Inspect and ensure food overall cleanliness of the outlet
• Give training to staff where necessary
• Understand and complies with the company’s policies and procedures
• Handle customer complaints and feedback
• Ensure closing and opening process are in good order

Requirement

• Experience in a supervisory role in running a restaurant
• Service-Oriented & Excellent service attitude
• Good communication and strong interpersonal skill
• Good team player
• Thrives working in a fast-paced environment as part of a team
• A fast learner and able to think quickly on one’s feet
• Work with passion, zest, energy and professionalism
• Need to work in weekend and public holiday

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

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.

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

Assistant Restaurant Manager oversees and support the operations at dining establishments to ensure profitability and an enjoyable dining experience.

Role & 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
• Ability to work cohesively with fellow team members as part of a team

Job Summary: The Assistant Restaurant Manager plays a key role in assisting the Restaurant Manager in overseeing the daily operations of the restaurant. They are responsible for ensuring exceptional customer service, managing staff, and maintaining high standards of quality, cleanliness, and efficiency.

Responsibilities:

1. Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, bartenders, and kitchen staff.
   Schedule shifts, assign tasks, and provide training and guidance to staff members.
   Monitor staff performance, provide feedback, and address any issues or conflicts that may arise.
   
2. Customer Service:Ensure that guests receive excellent service throughout their dining experience.
   Respond to customer inquiries, concerns, and complaints in a professional and timely manner.
   Maintain a welcoming and hospitable atmosphere in the restaurant.
   
3. Operations Management:Assist in the day-to-day operation of the restaurant, including opening and closing procedures, cash handling, and inventory management.
   Oversee the cleanliness and maintenance of the dining area, restrooms, and other restaurant facilities.
   Ensure compliance with health and safety regulations and sanitation standards.
   
4. Financial Management:Assist in managing the restaurant's budget and expenses, including labor costs, food costs, and overhead expenses.
   Monitor sales performance and implement strategies to maximize revenue and profitability.
   Conduct regular inventory checks and manage inventory levels effectively.
   
5. Menu and Product Knowledge:Have a thorough understanding of the restaurant's menu offerings, including ingredients, preparation methods, and special promotions.
   Train staff on menu items and provide guidance on upselling and suggestive selling techniques.
   
6. Team Leadership and Development:Foster a positive work environment and promote teamwork among staff members.
   Provide coaching, mentoring, and support to staff to help them achieve their full potential.
   Identify training needs and facilitate ongoing training and development initiatives.
   
7. Collaboration:Work closely with the Restaurant Manager and other members of the management team to achieve business goals and objectives.
   Participate in meetings, planning sessions, and decision-making processes related to restaurant operations and improvements.
   

Qualifications:

1. Previous experience in a supervisory or management role within the restaurant industry.
2. Strong leadership and interpersonal skills.
3. Excellent customer service skills and a passion for hospitality.
4. Ability to multitask and work effectively in a fast-paced environment.
5. Knowledge of restaurant operations, including food and beverage service, health and safety regulations, and labor laws.
6. Strong organizational and problem-solving abilities.
7. Flexibility in scheduling, including evenings, weekends, and holidays.

An Assistant Restaurant Manager plays a vital role in supporting the Restaurant Manager in all aspects of restaurant operations, ensuring the smooth and efficient functioning of the establishment while delivering exceptional service to guests.

Only Sinagporean, PR and LTVP holder may apply. Kindly email your CV to [email protected]

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Together with the Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Implement, monitor, train and maintain control measures to impact food costs,beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
• Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Develop own knowledge and skills to grow as a business partner and leader.