Assistant / Restaurant Manager

The Assistant/ Restaurant Manager will be in a position of considerable responsibility and trust. He/she will be responsible for developing the restaurant business together with the Area/Operations Manager, through analysing and forecasting sales, identifying opportunities, and providing feedback on market conditions and customer preferences. The incumbent is also responsible for all aspects of the restaurant operations, accounting, financial, and administrative (including personnel) matters.

Job Responsibilities:
Manpower Management - able to mentor staff to achieve excellent service for outlets and improve profit margin for the organisation.

Able to delegate tasks efficiently and fairly among employees and conduct OJT training.

Inventory Management - ensure all inventories are well-kept and organised.

Responsible for employee performance and discipline.

Develop good working relationships with internal and external stakeholders.

Manage the Quality, Service, Cleanliness & Value (QSCV) of a restaurant.

Job Requirements:
Excellent leadership skills - at least 2 years of supervisory experience in the F&B industry, especially in managing an outlet.

Sales budgeting and forecasting.

Able to do basic analysis of P&L.

Able to lead and motivate restaurant staff to achieve set objectives.

Proficient in Microsoft Office - handle administrative work and reports at the restaurant level.

Able to perform the tasks of all roles in the restaurant.

Well-groomed and pleasant personality.

Aspire to use creativity in the workplace by bringing fresh ideas to improve the outlet workflow

Problem solver and has a passion to think out of the box to achieve the desired outcome

Able to work efficiently under pressure

Comfortable to work on weekends and public holidays

JP Pepperdine Group

We spice up your dining experience

In the food service industry, every little gesture counts. Diners know it when a food establishment is out to wow them. They can taste it in the food, feel it through the service, and see it from the way the restaurant is set up.

This special experience is what diners have come to link with our group of restaurants that started with the popular Jack’s Place Steakhouse in 1966, followed by Eatzi Gourmet divisions (Steakhouse, Bakery and Catering).

What inspired us to create this unique experience for our guests? Interestingly, it is a lesson that we take from the kitchen itself. Drawing on the admirable qualities of pepper, we aspire to spice up the dining experience in all ways, big and small. In big ways, we will be adventurous, sizzling up the F&B scene with fresh concepts and food creations. In small ways, we dedicate ourselves to delight our patrons through our food, service and atmosphere. Which is why, we are now the JP Pepperdine Group, named after that extraordinary spice itself.

In all that we do, quality and value will always be our benchmarks. It is our hope that our guests take home with them a lingering fondness, and the knowledge that for the price they pay, they really have much more in return.