ASSISTANT RESTAURANT MANAGER

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