Outlet Assistant Manager (Institutional Catering)

Role Overview

Responsible for supervising daily service and cashier operations in an institutional catering environment, ensuring smooth workflow, accurate cash handling, and compliance with operational and food safety requirements.

Key Responsibilities

• Supervise daily service operations and staff deployment
• Perform cashier duties including POS operation and cash handling
• Ensure accuracy of transactions and daily cash reconciliation
• Monitor service flow during peak meal periods
• Maintain cleanliness of service and dining areas
• Handle basic customer enquiries and operational issues
• Ensure compliance with food hygiene, safety, and workplace procedures
• Support implementation and monitoring of ECC requirements
• Conduct routine hygiene, cleanliness, waste management, and pest control checks
• Report food safety or environmental control issues to management
• Maintain basic hygiene and inspection records where required
• Carry out ad‑hoc operational duties as assigned
• Reports to Outlet Manager

Requirements

• Supervisory experience in institutional catering or food service
• Experience with cashiering or POS systems preferred
• Valid SFA‑recognised Food Hygiene Certificate
• WSQ ECC certification preferred or willing to be trained
• Basic numeracy and organisational skills
• Reliable, responsible, and hands‑on.