Capella Singapore
  • Singapore, SGP
  • Full Time

Position Overview
The Assistant Restaurant Manager is responsible for the management of the restaurant in accordance with the hotel's operating procedures. Together with the F&B Supervisors, he/she is also responsible for the compliance towards service, food hygiene, safety and other standards.

The Role
A. Leadership of the Outlet

  1. Assist the Restaurant Manager to provide overall leadership and management to the outlet, including covering for the Restaurant Manager during his/her absence
  2. Attend departmental meetings, line-ups and other training as scheduled
  3. Ensure that staff are adequately trained to carry out their respective tasks in a professional manner

B. Maintain Guest Experience

  1. Provide guest with an enjoyable and expertly served dining experience
  2. Maintain complete knowledge of hotel layout, room capacity, hours of operation for other outlets, proper table set-up and maintain the grooming standards of the hotel
  3. Check in with guests to assess guests' satisfaction levels for guest experience improvement
  4. Analyze guests' feedback to ascertain guest service delivery gaps

C. Maintain Hygiene, Safety and Standards

  1. Review findings from the audits conducted by the F&B Supervisor in relation to the hygiene, waste management Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc
  2. Identify operational challenges and deficiencies and work with relevant parties to formulate necessary action plans to improve operational efficiencies

Talent Profile

  1. Minimum 3 years of relevant experience in service industry
  2. Possess a good command of the English and the ability to communicate with guests and internal stakeholders clearly and pleasantly
  3. Possess food hygiene certification

Capella Singapore
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