Assistant Restaurant Manager

• Assist Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers

• Assist in ensuring smooth day-to-day operation of the restaurant

• Work with other management personnel to plan advertising and marketing strategies and any special restaurant functions

• Safe-keep of company properties

• Achieve all financial targets

• Assist in sending daily sales report

• Prepare checks that itemise and total meal costs using Point of Sales system

• Check suficient stocks and supplies in restaurant for smooth operation

• Manage and implement business continuity plans

• Manage crisis situations and prepare incident reports

• Participate in negotiations

• Monitor income and expenses

• Administer purchasing and receiving procedures

• Provide information for management decision making

• Facilitate compliance with legislative and regulatory requirements

• Manage compliance with F&B hygiene policies and procedures

• Identify and establish internal and external stakeholder relationships

• Contribute to innovation process within own scope of work in the Business Unit Foster service innovation

• Solve problems and make objective decisions at managerial level

• Lead the team on each shift and delegate job responsibilities to staffs effectively

• Ensure the company service standards are upheld

• Plan direct hiring and training for staffs

• Lead with service vision and foster service innovation

• Manage cross functional and culturally diverse teams

• Conduct orientation and training

• Conduct staff performance assessment during year-end review

• Provide ongoing feedback and guidance to staffs

• Manage training and development of staffs

• Develop self to maintain professional competence at managerial level

• Collaborates with chefs for efficient provisioning and purchasing of supplies

• Estimate food and beverage costs

• Supervise portion control and quantities of preparation to minimise waste

• Perform frequent checks to ensure consistent high quality of preparation and service

• Provide quality control for service

• Manage site/outlet and equipment maintenance

• Maintain Halal licensing requirements (depends on outlet)

• Investigate and resolve complaints concerning food quality and service

• Enhance the customer experience and ensure customer satisfaction

• Maintain service quality and professional etiquette

• Analyse and aim to raise the bar for service quality

• Minimum Diploma or equivalent And/or 2 years of relevant experience in the F&B Industry

• Procient in English and 1 other language

• Willing to work rotating shifts

• Willing to work on weekends and public holidays

• Strong communication, interpersonal and management skills

• Outgoing, Friendly, Pleasant, Energetic, Cheerful, and Hardworking

• Work independently and in a team Self-disciplined and self-motivated

• Enjoys interacting with people and serving customers

• Maintain high standards of personal hygiene with clean appearance and well- attired

• Possess enthusiasm and keen to get feedback for improvement

• Meticulous vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedules