The Assistant Manager is responsible for supporting the daily operations of the Chinese restaurant, ensuring excellent customer service, maintaining high food quality and hygiene standards, and leading the service team to achieve operational and business objectives.
Key Responsibilities
Restaurant Operations
- Assist in the overall day-to-day operations of the restaurant.
- Ensure smooth restaurant operations during each shift.
- Monitor service standards and ensure guests receive prompt and professional service.
- Resolve customer feedback and complaints in a timely and courteous manner.
- Ensure the restaurant is clean, organised, and well-maintained at all times.
Team Leadership
- Supervise, guide, and motivate service staff to achieve high performance.
- Conduct daily team briefings before each shift.
- Assist with staff scheduling and manpower planning.
- Train new employees on company policies, SOPs, service standards, and food safety requirements.
- Monitor staff attendance, grooming, punctuality, and work performance.
Customer Service
- Welcome and interact with guests to ensure a positive dining experience.
- Handle customer enquiries and special requests professionally.
- Build strong customer relationships and encourage repeat business.
Sales & Financial Control
- Support the Restaurant Manager in achieving monthly sales targets.
- Monitor daily sales and recommend strategies to improve revenue.
- Ensure accurate cash handling, billing, and POS transactions.
- Control operating costs and minimise wastage.
Food Safety & Quality
- Ensure compliance with Singapore Food Agency (SFA) food hygiene regulations and company SOPs.
- Maintain high standards of food presentation, cleanliness, and sanitation.
- Conduct routine inspections of dining areas and service stations.
Inventory & Stock Control
- Monitor inventory levels for beverages, operating supplies, and restaurant equipment.
- Assist in stock ordering and receiving deliveries.
- Ensure proper storage and minimise stock losses.
Administrative Duties
- Prepare daily operational reports and shift reports.
- Assist with payroll information, attendance records, and leave planning.
- Ensure all operational documentation is complete and accurate.
Requirements
- Diploma or equivalent qualification in Hospitality, Food & Beverage, or a related field is preferred.
- Minimum 3 years of supervisory or management experience in a Chinese restaurant or similar F&B environment.
- Strong leadership and people management skills.
- Excellent customer service and communication skills.
- Able to work rotating shifts, weekends, and public holidays.
- Familiar with POS systems and Microsoft Office applications.
- Knowledge of food safety and workplace safety regulations.
- Ability to work in a fast-paced environment and handle operational challenges effectively.
