Job Description

Assistant Restaurant Manager TEMPT Pte Ltd Central Area Salary: SGD 3,500 - SGD 4,000 Posted on 19-Apr-23

Key Responsibilities Include:

• Under the supervision of the Chef Owner, you are responsible for planning, directing, and coordinating operations and non-management personnel.
• Monitor all restaurants operations that includes restaurant\xe2\x80\x99s sales and budgets, team members performance, inventory, food and beverage service, vendor invoices and food ordering system, cash transactions such in the drawers, complimentary and voids payment.
• Spearhead regular operational training, schedules and leave planning, conducting motivational pre-shifts, ensuring good table management and reservations planning.
• Managing team deployment, proper food and drink flow, sequence of service adherence, quickly resolving any service disruptions or complaints for all shifts.
• You are responsible for increasing restaurant overall sales (bar sales, suggestive selling while maintaining the Restaurant Standard, etc), increase of guest return count and database.
• Places priority on coaching and developing others, continually coaching new and existing team members to increase functionality and effectiveness by providing performance feedback to the team member.
• Any other duties as assigned.

You Should:

• Have experience in managing restaurant and people for at least 3 years in western restaurant preferred.
• Enjoy the hospitality and lifestyle scene, are immersed in it, believe in it, and want to work to improve it \xe2\x80\x93 in short, you are here for the long run.
• Developed people\xe2\x80\x99s skills, a positive problem solver with a can-do! attitude to it all. You genuinely care for your team and guest experience and spare no expense at getting the best for both.
• Possess superior time management skills, are an effective communicator and enjoy working as a team.
  

About TEMPT

We located at 31 Purvis Street. Berlin vibe gastrobar housed in a conservation building next to the Raffles Hotel with raw and industrial interiors, exposing original brickwork from 1893. The cuisine is progressive and cross-cultured drawing from the chef owner\'s years of gallivanting across the globe, enhanced by in-house fermentation of regional produce and old school preservation technics. The bar is agave spirits forward, with a small but well-crafted cocktail selection, award- winning limited production sakes, and a wine list that has both recognised labels and artisanal low-intervention wines.