- River Valley Central Region (Singapore) Singapore
全职 Restaurant Assistant Manager 工作, 薪水 up to SGD 3,500, PU3 RESTAURANT PTE. LTD. Central Region (Singapore) 公司招聘中 - Ricebowl
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职位描述
岗位职责
1. Restaurant Operations & Shift Management
Assist the Restaurant Manager in overseeing the overall day-to-day operations of the restaurant.
Act as the Person-in-Charge (PIC) in the absence of the Restaurant Manager.
Oversee opening and closing procedures and ensure the restaurant is operationally ready for service.
Plan daily manpower deployment, station assignments, staff breaks and shift coverage according to operational requirements.
Conduct pre-shift briefings covering reservations, promotions, events, manpower and operational priorities.
Monitor service flow, customer waiting times and operational bottlenecks, and redeploy manpower where necessary.
2. Service & Order Fulfilment
Supervise restaurant operations across food counter, drinks, dining, welcome, cashier/POS, packing and other assigned operational stations.
Ensure customers are welcomed, seated and served according to PU3's service standards.
Monitor dine-in, takeaway, delivery, catering and bulk-order fulfilment to ensure accuracy and timely handover.
Handle customer feedback and complaints, provide appropriate service recovery within authorised limits and escalate significant matters where required.
Coordinate operational requirements for catering, bulk orders, PU3/IVORY events and other assigned activities.
3. Operational Standards, Safety & Asset Control
Ensure cleanliness, sanitation, food safety and pest-monitoring requirements are consistently followed.
Monitor cashier, POS and payment operations, including cash handling, authorised adjustments and daily reconciliation.
Monitor FOH inventory, consumables, tableware, cutlery, equipment, furniture and operational assets.
Ensure shortages, breakages, damaged equipment and maintenance requirements are properly reported and followed up.
Identify and respond to operational incidents, take immediate containment action where necessary and escalate according to established procedures.
4. Staff Supervision & Development
Supervise employees' compliance with SOPs, Work Instructions (WI), Guidelines and operational checklists.
Monitor staff attendance, punctuality, grooming, conduct and work performance.
Provide on-the-job coaching, guidance and corrective instruction where performance or SOP gaps are identified.
Support staff cross-training and ensure employees are competent in their assigned stations.
Report recurring performance, conduct or operational issues to the Restaurant Manager.
5. Documentation, Reporting & Coordination
Review operational checklists, reports and records to ensure they are completed accurately and on time.
Ensure proper handover of outstanding operational matters between shifts and before off days/leave.
Liaise with relevant internal departments, vendors, building management and other parties on assigned operational matters.
Escalate significant or unresolved operational matters to the Restaurant Manager/Management.
6. Operational Improvement & Management Support
Identify recurring operational issues and recommend improvements to workflow, manpower deployment, service standards and SOPs.
Support the Restaurant Manager in implementing operational improvements, staff training and performance-management initiatives.
Perform other reasonable duties related to restaurant operations as assigned by Management.
Assist the Restaurant Manager in overseeing the overall day-to-day operations of the restaurant.
Act as the Person-in-Charge (PIC) in the absence of the Restaurant Manager.
Oversee opening and closing procedures and ensure the restaurant is operationally ready for service.
Plan daily manpower deployment, station assignments, staff breaks and shift coverage according to operational requirements.
Conduct pre-shift briefings covering reservations, promotions, events, manpower and operational priorities.
Monitor service flow, customer waiting times and operational bottlenecks, and redeploy manpower where necessary.
2. Service & Order Fulfilment
Supervise restaurant operations across food counter, drinks, dining, welcome, cashier/POS, packing and other assigned operational stations.
Ensure customers are welcomed, seated and served according to PU3's service standards.
Monitor dine-in, takeaway, delivery, catering and bulk-order fulfilment to ensure accuracy and timely handover.
Handle customer feedback and complaints, provide appropriate service recovery within authorised limits and escalate significant matters where required.
Coordinate operational requirements for catering, bulk orders, PU3/IVORY events and other assigned activities.
3. Operational Standards, Safety & Asset Control
Ensure cleanliness, sanitation, food safety and pest-monitoring requirements are consistently followed.
Monitor cashier, POS and payment operations, including cash handling, authorised adjustments and daily reconciliation.
Monitor FOH inventory, consumables, tableware, cutlery, equipment, furniture and operational assets.
Ensure shortages, breakages, damaged equipment and maintenance requirements are properly reported and followed up.
Identify and respond to operational incidents, take immediate containment action where necessary and escalate according to established procedures.
4. Staff Supervision & Development
Supervise employees' compliance with SOPs, Work Instructions (WI), Guidelines and operational checklists.
Monitor staff attendance, punctuality, grooming, conduct and work performance.
Provide on-the-job coaching, guidance and corrective instruction where performance or SOP gaps are identified.
Support staff cross-training and ensure employees are competent in their assigned stations.
Report recurring performance, conduct or operational issues to the Restaurant Manager.
5. Documentation, Reporting & Coordination
Review operational checklists, reports and records to ensure they are completed accurately and on time.
Ensure proper handover of outstanding operational matters between shifts and before off days/leave.
Liaise with relevant internal departments, vendors, building management and other parties on assigned operational matters.
Escalate significant or unresolved operational matters to the Restaurant Manager/Management.
6. Operational Improvement & Management Support
Identify recurring operational issues and recommend improvements to workflow, manpower deployment, service standards and SOPs.
Support the Restaurant Manager in implementing operational improvements, staff training and performance-management initiatives.
Perform other reasonable duties related to restaurant operations as assigned by Management.
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