Assistant Restaurant Manager (All Day Dining)

About the Role

Support the Restaurant Manager in managing and coordinating all operational activities of the outlet to meet or exceed revenue and profitability targets, while delivering guest and associate satisfaction through the hotel's established service standards.

Responsibilities

Operations

• Review the daily logbook and prepare reports on special incidents and guest complaints.
• Ensure restaurant equipment is in good working condition, and report deficiencies or breakages promptly.
• Maintain accurate records of operating equipment inventories.
• Ensure the outlet is adequately stocked with necessary supplies, and monitor their proper utilisation.
• Review details of purchase requisitions before approval.
• Monitor slow-moving items and keep the Chef informed.
• Maintain hygiene and cleanliness standards at all times, in line with hotel and regulatory requirements.
• Conduct a daily briefing before each service.

Commercial

• Oversee the reservation system to maximise seating capacity.
• Coordinate with the Chef and F&B department heads on menus and promotions.
• Prepare and follow up on promotion action plans.
• Prepare capital expenditure proposals for the outlet.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.

Team Management

• Assist in preparing and administering weekly duty rosters in compliance with MOM working-hour, rest-day and overtime regulations.
• Ensure staffing levels match business needs.
• Plan and approve team overtime in accordance with the Employment Act and company policy.
• Delegate duties and responsibilities to team members.
• Conduct annual performance appraisals based on objective, job-related criteria.
• Recognise and recommend incentives for deserving team members, and foster positive team morale.
• Ensure team members adhere to the hotel's grooming and personal hygiene standards.
• Submit training reports.
• Maintain good communication with the kitchen operations team.
• Support the hotel's environmental management initiatives.

Requirements

• Diploma, Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent qualification.
• Minimum 3 years of relevant working experience.
• Able to work rotating shifts, including weekends and public holidays.

What We Offer

• 5-day work week (rostered on a rotating basis, including weekends and public holidays)
• 13th-month AWS and performance bonus
• Annual leave from 16 days [confirm: first year of service]
• Up to 50% associate dining and accommodation discounts at Group properties
• Career development and training opportunities

PARKROYAL COLLECTION Marina Bay is an equal opportunity employer. We consider all applicants based on merit and job-related requirements. By applying, you consent to the collection and use of your personal data for recruitment purposes in accordance with the PDPA. Only shortlisted applicants will be notified.