Assistant Outlet Manager

1 day ago

Singapore FOOD SQUARE PTE. LTD. Full time

This position required to:

- Lead the compliance of service, food hygiene, safety and other standards amongst the team on each shift.
- He/She assists in managing front-of-house operations and customer service to optimise outlet performance
- Guides the staff in management of customers’ queries
- And plans staff scheduling based on operational needs.
- To monitor food and beverage services to ensure excellence customer service
- Expected to suggest areas for continuous improvement within the team.

Specific Responsibilities:

- Enforcing standards and safeguarding the integrity of the company.
- Training and supervising service staff members to lead & motivate team to achieve sales target by upselling of beverage/food items and maintaining customer satisfaction.
- Source for suppliers with competitive pricing
- Achieve profitability through exercising cost control.
- Ensure to comply with good hygiene and personal grooming standard, food safety, cleanliness and food presentation standard
- Responsible for carrying out various duties to ensure that customers receive excellent service by providing the best food and drinks.

Competencies:
1. Build a customer service knowledge base as part of organisational resources.
- Structure and content of organisation’s customer service knowledge base.
- Techniques to classify information in a meaningful manner within the customer service knowledge base.

2. Manage customer loyalty and retention programmes and effectiveness of these programmes.
- Methods to build customer loyalty and retention.
- Methods to anticipate customer preferences,

needs and expectations.

3. Monitor vendors’ performance and resolve contractual issues.
- Methods of comparing vendor costs and quality.
- Escalation procedures for handling contractual issues.

4. Provide administrative support for implementation of cost management plans.
- Types of costs used in organisation and business unit operations.
- Techniques for tracking resource usage for cost

management.

5. Follow food safety and hygiene procedures and

policies, maintain the cleanliness and upkeep of

premises
- Common measures to prevent cross contamination.
- Basic principles of cleaning and disinfection for equipment and premises

6. Coach individuals for service performance to close service gaps and monitor the progress of individuals for improvements in service performance
- Techniques for monitoring individual for

improvements in service performance.
- Methods to provide feedback to individual on

service performance.

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