Restaurant Assistant Manager

Responsibilities

• Lead full services as duty manager - set the tone, drive the standard, own the guest experience
• Manage, coach, and roster the FOH team; lead briefings and ongoing training
• Own daily operations: cash management, banking, end-of-day reporting, opening/closing
• Support cost control - labour, stock, wastage, and beverage margin
• Help drive the floor's contribution to the wine program and average spend
• Handle escalated guest issues, supplier touchpoints, and compliance (food safety, licensing, workplace safety)
• Deputise for the Manager and contribute to recruitment and team-building

Requirements

• 3-5 years' F&B experience with at least 1-2 years in a supervisory or assistant-management role
• Proven floor leadership, people development, and a track record of holding standards
• Commercial awareness - comfortable with rosters, labour cost, P&L basics, and stock
• Solid wine knowledge or strong commitment to building it (WSET an advantage)
• Calm, organised, and credible with both team and guests
• The shift reality. Full-time with rotating shifts including evenings, weekends, and public holidays; duty-manager responsibilities.
• What you get. $3,500-$3,800/month + tips share + AWS + tenure bonus + staff meals + uniform allowance + medical allowance + CPF + structured development and genuine progression within a multi-concept group.

Additional Information

About Blue Label Blue Label Pizza & Wine is a modern American pizzeria with a serious wine list - stone-fired pizza, an old world-leaning by-the-glass program, and a 70s & 80s rock soundtrack. Small in size, big in spirit. We take the food and the wine seriously; we don't take ourselves too seriously. We're growing the team across our Ann Siang and Mandarin Gallery location and looking for people who feel the same way. Role: Assistant Manager - Front of House Location: Blue Label Pizza & Wine, Mandarin Gallery - Reports to: Venue / Operations Manager - Type: Full-time The role. Second-in-command of the venue. You run shifts, lead the team, and own the day-to-day numbers and standards alongside the Manager - with genuine scope to grow as the group opens its next venue.

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