Assistant Restaurant Manager

2 weeks ago

Tiong Bahru, Singapore Copthorne King's Hotel Singapore Full time

To be responsible for the daily operation
- To be responsible for the daily operations in absence of Restaurant Manager
- To provide leadership and supervision
- Work closely with Banquet manager to ensure banquet events are well managed
- To recruit, train and motivate employees to maximize profitability by controlling labour, product and revenue capture while maintaining quality standards of operation
- Ensure guests satisfaction with timely delivery of correct order and handle all guests concerns
- Check all stations before and after shifts to ensure compliance with side duty responsibility
- Ensure proper grooming and uniform standards of staff at all times
- To check cleanliness, sufficient supplies and equipment
- To conduct monthly inventory checks on outlet operating equipment and account for any discrepancies
- Greet customers, present menus, and explain daily specials to customer and answer questions related to menu items
- Maintain good relationship with regular customer and build in new customer database
- To monitor and take corrective action to reduce waste, misuse and breakage of chinaware and glassware
- Coordinate daily Front of the House and Back of the House restaurant operations
- Maintain all restaurant equipment and records and ensure compliance to all standards and perform work according to hotel policies and procedures.
- Opening and closing stock take
- Monthly F&B promotional calendar
- Breakages report / expire bottles if any
- To attend daily F&B briefing at 3pm, level 13 executive office
- To attend Weekly F&B Meeting on every Thursday
- Conduct on boarding programs for new joiners
- Able to perform a shift independently
- Able to assist in some minor paperworks
- Ensure health and safety standards (WSSH) are understood and applied in all work activities and risk of accidents, illness or injury occurring from unsafe practices is minimized.

Ensure Brand and Service Promises, Service Essentials and LQA standards are met consistently

**Job Specification**
- Minimum O levels or equivalent or certificate in Hotel Management of F&B Management from SHATEC or other recognized hotel and catering institutions
- WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
- Other existing and/or new Workforce Skills Qualifications (WSQ)
- Minimum 5 -6 years of relevant experience
- Experience in a in Food & Beverage/Hotel industry will be an added advantage
- Able to work in a fast pace environment
- Able to communicate fluently to execute upselling techniques
- Willing to perform shift duties (including weekends and public holidays)

**Job Types**: Full-time, Permanent

**Salary**: $2,600.00 - $3,000.00 per month

**Benefits**:

- Employee discount
- Food provided

Supplemental Pay:

- 13th month salary

**Experience**:

- Restaurant management: 1 year (preferred)

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