Key responsibilities include, but are not limited to:
*Assist the Restaurant Manager (RM) in developing and managing the restaurant's annual operating budget to ensure profitability.
· Oversee daily operations, efficiently addressing customer needs, while keeping the RM informed of any issues.
· Maintain consistent product quality and presentation standards as established by the Head Chef/RM/management.
· Collaborate with colleagues to achieve sales target through effective upselling of food and beverage items, while ensuring customer satisfaction.
· Stay updated on festive and monthly promotions, ensuring timely display of marketing collaterals, and take accountability for the restaurant's profit and loss.
· Support the RM in planning strategies to ensure successful execution of the business plan.
· Optimize labour productivity by translating forecast sales, transaction counts and average check into daily staff scheduling, lead staff in the opening and closing of the outlet.
· Manage monthly front-of-house (FOH) inventory.
· Adhere to good hygiene standards, personal grooming standard, food safety regulations, workplace risk management, cleanliness, and food presentation standards. Always prioritize Food Safety Management System (FSMS).
· Deliver on company's brand promise by proving exceptional customer service at all times.
· This job description serves as a general overview of the skills and responsibilities required for this position and is not intended to detail every task you may perform.
· Requirements:
· Meticulous, keen attention to detail and creativity.
· Positive attitude, good communication skills, solutions-oriented, and problem -solver.
To apply, please send resume to: myfuture@dhm.com.sg. Call 97333729 for a career pathway chat.
Source: MyCareersFuture — Workforce Singapore · Retrieved 2026-11-08 · Not affiliated with or endorsed by Workforce Singapore or MyCareersFuture