As a leader, the Assistant Manager oversees daily service operations and leads the service team to deliver consistent, guest‑centric experiences. The role ensures operational readiness, service recovery, cost control, and compliance with brand and safety standards. Partnering closely with the GM/AGM and culinary team, the Assistant Manager drives team development, revenue growth, and seamless service execution.

RESPONSIBILITIES

Responsible for all functions of the Front-of-House team of Servers, Hosts and Bartenders.
Act as Manager‑on‑Duty when required, providing leadership, decision‑making, and escalation support during service.

Open and close the restaurant in accordance with established SOPs, ensuring readiness before service and accurate handover at the end of shift.
Lead service recovery efforts during service, resolving guest concerns professionally and empathetically to align with the brand standards and positive guests experience.
Deliver and maintain a high standard of guests’ service and cultivate a guest‑centric culture within the team.
Lead and train the team on service standards, beverage and wine knowledge, upselling skills, and other key competencies.

Manage database of VIPs, regular guests, and special requests professionally, ensuring personalized service and follow‑up where appropriate; keeping efforts directed at capitalizing all revenue generating opportunities
Proactively gather and respond to feedback from guests and team members and implement improvements where necessary.
Review daily sales reports, guest counts, average spend, and service performance to identify trends and opportunities for improvement.
Manage and optimize manpower (including team schedules, leave plans, delegating responsibilities) to ensure efficiency, cost optimization, and smooth daily operations.
Support GM/AGM in achieving budgeted revenue, cost, and profitability targets through disciplined daily operations.
Monitor and manage controllable costs, including labour deployment, operating supplies, and beverage costs, ensuring alignment with approved budgets.
Oversee start and end-of-shift reconciliation, and adherence to internal financial controls.
Ensure accurate handling of voids, discounts, complimentary items, and adjustments in accordance with management approval procedures.
Maintain strong POS discipline to ensure accurate sales recording, inventory tracking, and reporting integrity.
Assist in stock takes for beverages, wines, and operating supplies to maintain appropriate inventory levels, investigating and explaining variances where required.
Collaborate with GM/AGM on menu engineering, upselling strategies, and pricing awareness to drive revenue growth.
A focus on wines through upkeeping the wine portfolio in line with quality, cost and inventory standards.
Work collaboratively with the team to uphold high standards of cleanliness, safety, and operational readiness.
Ensure compliance with food safety, hygiene, workplace safety, and alcohol service regulations at all times.
Support the development and execution of the brand’s marketing initiatives.
Any other duties as assigned by the Management.

Requirements

2-3 years of managerial experience in a renowned dining environment, such as a celebrity‑chef or Michelin‑starred restaurant or equivalent, with a passion for excellence in hospitality.
Familiar with mainstream reservation systems, with openness to learning and adapting to new technologies.
Flexibility and a positive, solution‑oriented mindset, able to adapt quickly to changing needs and responsibilities.
Strong leadership and people‑focused management skills, to coach, train, and develop the team in pursuit of goals and targets.
A collaborative and supportive team approach, fostering trust, cooperation, and shared success across the team.
A guest‑centric mindset, confident in delivering warm, memorable service while exceeding service standards.
Calm and composed under pressure, able to navigate busy service periods with professionalism and care for both guests and team.
An outgoing and engaging personality, with dedication and willingness to support extended hours when required.
Strong knowledge of wines, complemented by a broad appreciation of international wine regions and styles.
A genuine interest in staying current with F&B trends, bringing fresh ideas and awareness of the market.
Flexibility and commitment to work shift hours, weekends, and public holidays.