Restaurant Assistant Manager

Company Name : Unique Foods Partner Pte Ltd

Business : Restaurants ( Indian Vegeterian Restaurant)

Position : Restaurant Assistant Manager / Restaurant Cashier

Location : Singapore

Status : SC/SPR

Salary : will be decided on experience (Range: $3000 - $4000 per month)

Timings : Shift pattern

Overtime perks : as per company policy

Requirements :

- Cheerful, energetic and sociable

- Positive learning and sharing attitude

- Willing to work on weekends / public holidays

- Ensures guest satisfaction & promotes restaurant image in business by rendering and producing excellent quality of food, cleaning and sanitation of all equipment & table wares being utilized in Restaurants and other guest areas related to restaurant.

- Good knowledge of Jain and Indian Sweets will be an added bonus

Roles & Responsibilities :
• Supervise and monitor operation team’s performance and compliance of day-to-day operations
• Manage restaurant profitability by optimizing costs & controls
• Train & develop Kitchen & Service Staffs

Responsibilities

• 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, 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
• 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 service, kitchen and training 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