Assistant Cafe Manager

Assistant Cafe Manager

Coba Coba | Yishun,Singapore

Employment Type: Full-Time Permanent Number of Vacancies: 1 Monthly Basic Salary: SGD $3,600 – $3,900 Performance Incentives: Additional performance-based incentives Industry: Food & Beverage / Food Services Work Location: Yishun & Beatty Singapore

Must Possess a Valid Driving License

About Coba Coba & The Role

Coba Coba is looking for a hands-on, responsible and experienced Assistant Café Manager to take charge of our daily outlet operations in Yishun.

The successful candidate will be responsible for independently managing the overall outlet operations, covering both front-of-house service and kitchen coordination. This includes staff management, food quality control, inventory management, cost control, customer service and compliance with MUIS Halal certification requirements and Singapore Food Agency (SFA) food safety regulations.

We are looking for a proactive and results-driven individual who can lead by example, take ownership of daily operations and ensure the outlet operates efficiently while maintaining consistent food quality, excellent customer service and a welcoming dining environment.

This is a hands-on management position that requires active involvement in daily operations, particularly during peak lunch and dinner periods.

Key Responsibilities

1. Overall Outlet & Daily Operations Management

• Independently oversee and manage the overall daily operations of the outlet.
• Ensure proper opening and closing procedures, including cash handling, POS operations and end-of-day sales reconciliation.
• Monitor daily sales performance and ensure smooth service operations during peak lunch and dinner periods.
• Oversee dine-in, takeaway and online delivery operations to ensure orders are processed accurately and efficiently.
• Establish, implement and monitor operational Standard Operating Procedures (SOPs).
• Ensure the outlet maintains high standards of cleanliness, organisation and workplace safety.
• Prepare daily operational reports, monitor outlet performance and report operational issues to management.
• Identify operational gaps and recommend improvements to enhance efficiency and productivity.

2. Staff & Manpower Management

• Lead, supervise and motivate service crew and kitchen assistants to maintain high standards of performance and customer service.
• Prepare staff duty rosters and ensure adequate manpower coverage for all operating shifts.
• Manage staff attendance, punctuality, leave applications and shift replacements.
• Handle manpower shortages and last-minute scheduling adjustments effectively.
• Conduct staff training, onboarding and on-the-job coaching.
• Monitor employee performance, productivity and discipline, and address performance issues appropriately.
• Foster a positive, disciplined and cooperative working environment.
• Ensure all employees understand and comply with company policies, SOPs and service standards.

3. Halal, Food Safety & Hygiene Compliance

• Ensure full compliance with MUIS Halal certification requirements and applicable SFA food safety regulations.
• Monitor food preparation, handling, storage and supplier deliveries to ensure proper food safety and hygiene practices.
• Ensure all food ingredients and supplies are sourced from appropriate suppliers in accordance with Halal requirements.
• Ensure staff observe proper food handling, personal hygiene and cleaning procedures.
• Maintain relevant records and documentation for inspections, audits and compliance checks.
• Take immediate corrective action whenever food safety or hygiene issues are identified.

4. Food Quality & Portion Control

• Conduct daily checks on nasi Padang dishes to ensure consistent taste, quality, freshness and presentation.
• Ensure food portions are consistent and comply with established portion-control standards.
• Monitor food preparation and serving practices to minimise wastage and maintain product consistency.
• Work closely with kitchen staff to maintain food preparation standards and resolve quality issues promptly.
• Ensure food quality remains consistent throughout operating hours, including peak periods.

5. Inventory, Purchasing & Cost Control

• Monitor daily stock levels of fresh ingredients, dry goods, beverages and other operational supplies.
• Coordinate purchasing, supplier orders and deliveries to ensure sufficient stock availability.
• Liaise with approved Halal-certified suppliers and maintain relevant supplier documentation.
• Conduct regular stock checks and monitor inventory usage.
• Monitor food costs, wastage, operational expenses and manpower productivity.
• Implement effective stock control measures to minimise over-ordering, spoilage and unnecessary expenditure.
• Monitor daily sales performance and assist management in achieving outlet sales and profitability targets.
• Recommend cost-saving measures and operational improvements without compromising food quality or service standards.

6. Customer Service & Delivery Operations

• Ensure customers receive friendly, efficient and attentive service.
• Handle customer feedback, complaints and service recovery professionally and promptly.
• Oversee dine-in guests, takeaway queues and online delivery orders.
• Monitor and coordinate orders received through GrabFood, Foodpanda etc
• Ensure orders are prepared accurately, packed properly and dispatched promptly.
• Resolve customer service issues effectively while maintaining a positive dining experience and protecting the company's reputation.

Job Requirements & Qualifications

• Minimum 1–3 years of supervisory or managerial experience in the F&B industry.
• Possess a valid WSQ Food Safety Course Level 1 certificate (not a must but be prepared to attend the course). Food Safety Course Level 3 or Food Hygiene Officer certification will be an added advantage, where applicable.
• Good understanding of Malay/Muslim cuisine operations, food preparation, Halal compliance and food hygiene requirements.
• Familiar with POS systems and online food delivery platforms such as GrabFood, Foodpanda and Deliveroo.
• Demonstrated ability to manage staff, prepare duty rosters and oversee daily outlet operations independently.
• Good understanding of inventory management, purchasing, food cost control and manpower productivity.
• Strong leadership, communication, coordination and problem-solving skills.
• Able to work independently, take ownership of operational matters and make sound decisions.
• Hands-on, disciplined, organised and results-oriented, with a strong sense of responsibility and accountability.
• Able to remain calm, focused and effective in a fast-paced working environment.
• Willing and able to work shifts, weekends and public holidays according to the operational roster. Rest days will generally be scheduled on weekdays.

What We Offer

• Fixed monthly basic salary of SGD$3,600 – $3,900.
• Additional performance-based incentives, subject to the company's performance incentive arrangement.
• Daily Halal staff meals provided.
• Annual leave.
• CPF contributions in accordance with Singapore employment regulations.
• Other benefits, if applicable, will be communicated during the recruitment process.

How to Apply

Interested applicants are invited to submit their updated resumes including contact phone numbers through MyCareersFuture.

Shortlisted candidates will be contacted for an interview.

Join Coba Coba and be part of a team committed to delivering quality food, excellent service and efficient outlet operations