Assistant Restaurant Manager

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.

Responsibilities :

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.

2.

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.

3.

Focuses on Customers

Examines Customer interests, needs,

wants and experience to propose and develop solutions that add

value.

4. Drives

Innovation & Improvement

Adapts changing circumstances, including emergencies and

other unexpected situations.

Implements

initiatives related to the improvements of processes and

systems.

5.

Communicates Effectively

Develops consensus on ideas and

recommendations affecting own team. Facilitates discussions and

gives consideration to a range of interests, options and

possibilities.

6.

Collaborates to Win

Identifies and builds partnerships.

Develops and maintains long-lasting partnerships to strengthen

relationships. Delivers priorities and initiatives

outputs.

7. 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

industryin 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

and compliance

Ability to communicate

effectively with both internal and external

parties