Assistant restaurant manager - Toa Payoh

The Role

The Assistant Restaurant Manager is required to assist the Restaurant Manager in executing and delivering the business plan, managing the daily elements of running a restaurant. They are expected to proactively manage, motivate and lead a team from varying backgrounds and cultures.

1. Drives & Delivers Results

• Cascades KPIs at team and individual levels.
• Analyses information to identify cause-and-effect relationships and correlations.
• Identifies critical elements and assesses consequences of different courses of action and proposes solutions.

1. Demonstrates Personal Excellence

• Provides guidance and advice in his/her area of expertise or knowledge and applies them in his/her area of responsibility.
• Actively seeks learning opportunities and actively shares knowledge and information with others. Shares specialized knowledge, skills and learning from experience across different situations and contexts effectively.

1. Focuses on Customers

• Examines customer interests, needs, wants and experience to propose and develop solutions that add value.

1. Drives Innovation & Improvement

• Adapts changing circumstances, including emergencies and other unexpected situations.
• Implements initiatives related to the improvements of processes and systems.

1. Communicates Effectively

• Develops consensus on ideas and recommendations affecting own team. Facilitates discussions and gives consideration to a range of interests, options and possibilities.

1. Collaborates to Win

• Identifies and builds partnerships. Develops and maintains long-lasting partnerships to strengthen relationships. Delivers priorities and initiatives outputs.

1. Builds Diverse Team (Employees)

• Takes initiative in supervising staff members under his or her responsibility.
• Ensures that roles and responsibilities within the team are clear. Plans and reviews work, and assess staff performance.
• Remains alert to emerging issues and trends that might benefit or otherwise impact individual and team's work.
• Creates regular opportunities for team members to contribute toward enhancing service quality.

Requirements:

• Minimum 3 years of experience in Food and Beverage industry in Singapore.
• Passionate about food industry and customer experience.
• Experience in store operations, staff scheduling or roster.
• Able to manage both Back and Front of House.
• Familiar with food industry local laws, certifications, regulations and compliance.
• Ability to communicate effectively with both internal and external parties.