Assistant Restaurant Manager

Responsibilities

 • Coordinate daily Front of the House and Back of the House restaurant operations (Ensure staffs are well informed of Kitchen Menus, Item 86, and Items to Upsell)

 • Deliver superior service and maximize customer satisfaction

 • Respond efficiently and accurately to customer complaints

 • Regularly review product quality and research new vendors (for Spirits/Liquor)

 • Organize and supervise shifts (see remarks below)

 • Appraise staff performance and provide feedback to improve productivity(Immediately)

 • Estimate future needs for goods, kitchen utensils and cleaning products (Cleaning products etc, and ensure enough supplies)

 • Ensure compliance with sanitation and safety regulations (Tackle ant issues, you may liaise with Oscar Pest (our pest control company), temperature issue, hygiene in bar are, below tables and locker ares)

 • Manage restaurant’s good image and suggest ways to improve it

 • Control operational costs and identify measures to cut waste (Priority to introduce wastage key in Raptor)

 • Create detailed reports on weekly, monthly and annual revenues and expenses • Promote the brand in the local community through word-of-mouth and restaurant events (Business Development!, as well as Events, Takeaways)

 • Recommend ways to reach a broader audience (e.g. discounts and social media ads)

 • Train new and current employees on proper customer service practices

 • Implement policies and protocols that will maintain future restaurant operations

PRIORITIES

1. Ensure floor is fully/adequately staffed

- If there is understaff, manager should be on duty to cover the shortage of staffs

- Temp staffs from HR agency should only be hired to complete a shortage of staffs especially on weekends or busy period. They are not to cover full-time staffs’ hours or off days.

2. Daily Responsibilities

- Daily closing

- Voids/ENT/Closing – No other staffs are experienced enough to handle this. Before this can be delegated to any staffs, please ensure you are here to handle this.

3. Bar Supplies/Stock

Milk/Soymilk/Wines/Beers/Spirits

- Ensure bar is well stocked. E.g. Milk and Soymilk’s stock are foreseen and ordered for, so no last minute rush to supermarket to buy as it is 3x more expensive. Please implement this ASAP, and managers/supervisor will be responsible for topping up the price difference.

- Well stocked means also no wastages. Do not over order and the milk gets spoilt. Please ensure proper planning.

4. Training of Staffs

- To provide SOPs by next week (opening SOP, closing SOP, locker SOP, uniform SOP, service SOP (from moment customers enters the bistro till he leaves), bar SOP etc.)

- Daily meeting and training with staffs. Daily meeting to discuss what went wrong the previous day or in the day.

- Staff training schedule.

- Director’s comment should be put into action soonest, or if, discuss feasibility with directors.

5. Housekeeping

- Host station is good but it started getting too cluttered.

- Menus need to be at 2 stations

- Staffs need to clean up the bistro daily after service, and not leave papers/menus/pen lying around.

- Ants issue – can be seen around bar area, at cashier area.

- Locker area needs to be neat and tidy, enough space for deliveries.

- Ensure curtain is always close, door is close softly, locker is closed softly as customers are just behind the curtain/blackboard.

- Menus need to be at 2 stations

- Staffs need to clean up the bistro daily after service, and not leave papers/menus/pen lying around.

- Ants issue – can be seen around bar area, at cashier area.

- Locker area needs to be neat and tidy, enough space for deliveries.

- Ensure curtain is always close, door is close softly, locker is closed softly as customers are just behind the curtain/blackboard.

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Roles and Responsibilities

1. Manages daily operations and performs F&B activities of the restaurant to achieve highest yield.

2. Provides prompt and excellent customer service standards.

3. Leads and trains F&B staff.

4. Plans employee schedule and shifts effectively.

5. Upkeep of the restaurant cleanliness, maintenance and hygiene standard.

Requirements

- Pleasant, self-motivated and responsible

- Service-oriented and a team player, enjoys working with people

- At least 6 years relevant experience

- Singaporeans, PRs are preferred.

- Salary commensurate with experience.