Full Time Assistant Restaurant Manager Jobs, Salary up to SGD 3,800 in KTB Holdings West Region (Singapore) - Maukerja

Assistant Restaurant Manager Job Description

Job Summary

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant operations, leading the service team, maintaining excellent customer service, and ensuring the restaurant meets quality, safety, and financial standards.

Responsibilities

Assist the Restaurant Manager in managing daily restaurant operations to ensure smooth workflow and service delivery

Supervise and motivate front-of-house and service staff during shifts to maintain high team performance and productivity

Deliver and uphold high standards of customer service to achieve excellent guest satisfaction

Handle customer feedback, complaints, and service recovery professionally to resolve issues and enhance customer experience

Support staff training, coaching, onboarding, and performance development to build a skilled and motivated team

Assist with staff scheduling, shift planning, and manpower allocation to optimize workforce efficiency

Monitor food and beverage quality, presentation, and service standards to ensure customer satisfaction and compliance

Ensure compliance with food safety, hygiene, health, and workplace safety regulations to maintain a safe environment

Monitor inventory, stock levels, wastage, and proper storage of food and beverage items to control costs and reduce waste

Assist with cost control, cash handling, sales monitoring, and daily operational reporting to support financial management

Maintain cleanliness, organization, and proper maintenance of the restaurant to provide a welcoming environment

Coordinate closely with kitchen and service teams to ensure seamless restaurant operations

Assist with opening and closing procedures, including cash reconciliation and outlet security, to safeguard assets

Support the implementation of promotions, company policies, and standard operating procedures to drive business goals

Act as Manager on Duty in the absence of the Restaurant Manager to maintain operational leadership

Identify opportunities to improve service quality, operational efficiency, and sales to contribute to business growth

Preferred competencies and qualifications

Diploma or degree in Hospitality Management, Business Management, or a related field

Previous experience in restaurant, hospitality, or food & beverage operations

Supervisory or team-leadership experience

Strong communication, leadership, and interpersonal skills

Good customer-service and problem-solving abilities

Knowledge of food safety, hygiene, and restaurant operating procedures

Ability to work effectively in a fast-paced environment

Good organizational and time-management skills

Willingness to work shifts, weekends, and public holidays