Assistant Restaurant Manager - FDESG PTE. LTD.

Roles & Responsibilities

An Assistant Restaurant Manager supports the Restaurant Manager by overseeing daily operations, managing staff, ensuring excellent customer service, maintaining food and hygiene standards, and handling financial tasks like inventory and record-keeping.

Key responsibilities include supervising daily activities, training and scheduling employees, resolving customer complaints, managing inventory, ensuring regulatory compliance, and contributing to the restaurant's overall profitability and efficiency.

Key Responsibilities

• Staff Management : Hire, train, schedule, and supervise restaurant staff to ensure quality service and adherence to procedures.
• Customer Service : Provide excellent customer service, resolve customer complaints, and ensure a positive dining experience.
• Operational Oversight : Manage daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient functioning.
• Food and Safety Standards : Monitor and enforce high standards for food quality, preparation, presentation, and hygiene in compliance with health and safety regulations.
• Inventory and Supplies : Conduct inventory checks, order supplies, and manage vendor relationships to control costs and ensure adequate stock.
• Financial Management : Handle financial processes, including cash handling, record-keeping, managing expenses, and supporting payroll activities.

Key Skills & Qualifications

Tell employers what skills you have

Vendor Relationships

Regulatory Compliance

Restaurants

Financial Management

Food Quality

Inventory

Financial Acumen

Payroll

Inventory Management

Customerfocused

Arithmetic

Budgeting

Customer Focus

Customer Service

Staff Management

Scheduling