ASSISTANT OUTLET MANAGER

Roles & Responsibilities

Company Overview

Age.3 Singapore at ION Orchard delivers a fast, friendly, and consistent dining experience. We focus on operational excellence and customer satisfaction in a vibrant, high-volume environment.

Job Summary

You will lead frontline teams and support daily outlet operations to ensure smooth service, high-quality food, and excellent customer experiences at Age.3, ION Orchard.

Responsibilities

• Lead, supervise, and motivate the frontline team during shifts to maintain efficient service and team performance
• Manage daily outlet operations in collaboration with the Outlet Manager to achieve sales, productivity, and cost targets
• Oversee staff scheduling, deployment, and attendance to ensure adequate coverage during peak and off-peak hours
• Train and coach new and existing team members to uphold service standards and operational procedures
• Monitor stock levels, manage ordering, control wastage, and maintain accurate inventory records
• Ensure cashiering and daily sales closing procedures are completed accurately and timely
• Maintain cleanliness, food safety, and hygiene standards to comply with regulatory requirements
• Handle customer feedback and resolve service issues professionally to enhance customer satisfaction
• Take charge of the outlet in the absence of the Outlet Manager, ensuring continuity of operations

Preferred competencies and qualifications

• Prior F&B experience, especially in F&B kiosks, QSR, fast-food restaurants, or other high-volume concepts
• Supervisory or team-lead experience in a fast-paced environment
• Strong customer service mindset with good communication and people-management skills
• Responsible, organized, and able to take ownership of outlet operations
• Ability to work shifts, weekends, and public holidays
• Well-groomed, presentable, and professional appearance

Other Information

• Location: Age.3, ION Orchard, Singapore
• Position: Full-Time – Assistant Outlet Manager

Tell employers what skills you have

Leadership
Staff Scheduling
Maintenance of Inventory
Controlling Wastages
Ensuring Customer Satisfaction
Motivate Staff
Training New Staff
Productivity Improvement
Closing Procedures
increase attendance
Managing Daily Operations
Food Safety Management
Order Management
Stock Levels
health & Hygiene standards
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