ASSISTANT MANAGER (RESTAURANT)

Assist the Restaurant Manager in overseeing the daily operations of the restaurant.

Supervise and coordinate the activities of the service team to ensure smooth and efficient operations.

Lead pre-service briefings and allocate duties and sections to team members.

Ensure that service, grooming and presentation standards are consistently maintained.

Provide professional and attentive service to guests and ensure overall guest satisfaction.

Handle guest enquiries, feedback and complaints professionally and promptly.

Assist in training, coaching and developing service team members.

Monitor staff performance and provide guidance where required.

Assist with staff scheduling and manpower planning according to operational requirements.

Coordinate closely with the kitchen, bar and other departments to ensure smooth service operations.

Ensure proper opening and closing procedures are carried out.

Monitor restaurant cleanliness, table setup and overall presentation.

Assist with inventory control, stock checks and ordering of operational supplies.

Monitor sales performance and support the Restaurant Manager in achieving revenue and operational targets.

Assist in controlling operating costs, wastage and breakages.

Promote menu items, beverages and restaurant promotions to guests.

Ensure compliance with food hygiene, workplace safety and Company policies and procedures.

Handle cash, POS and daily operational transactions where required.

Take charge of restaurant operations in the absence of the Restaurant Manager.

Perform any other duties as assigned by the Restaurant Manager or Management.