ASSISTANT RESTAURANT MANAGER
$ 3,500 - $ 3,500 / Per Mon
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ROLES AND RESPONSIBILITIES
Work with Restaurant Manager on sales projection and lead the restaurant team in the attainment of sales targets
Manage and monitor the outlets ‘sales and expenditures, compare budget against actual and take appropriate actions to meet budgets
Implement strategies and action plans to meet the sales and operations objectives
Develop cost control system and procedures for implementation to achieve profit margin
Analyze and interpret monthly profit and loss statements and take action to drive sales
Prepare and submit monthly sales and P&L analysis report on a timely basis
Ensure that the restaurant operates in compliance with Operating Level Programs Standards, local authorities’ and NEA’s regulations
Conduct Bi-annually Operating Level Programs Standard Checklist in the restaurant and discuss areas for improvement
Constantly review operation procedures, methods and workflow and introduce improvement to achieve level of efficiency and service
Assist in the set-up of new restaurant, working with various parties in restaurant layout, selection of equipment, ordering of inventory and other aspects pertaining to the set-up
Lead and direct the team to attain sales and operational objectives
Review staff roster to ensure adequate manpower for daily operations
Plan and anticipate manpower requirements to ensure sufficient manpower for operations
Verify all voids, refunds, and discounts, and ensure all cash takings of outlets are deposited promptly
Conduct cash audit, monitor any cash and sales transaction irregularity, and take appropriate actions and institute necessary cash control measures over internal theft
Ensure that the standard of service is maintained
To undertake any other duties and responsibilities assigned by the management
Work with Restaurant Manager on sales projection and lead the restaurant team in the attainment of sales targets
Manage and monitor the outlets ‘sales and expenditures, compare budget against actual and take appropriate actions to meet budgets
Implement strategies and action plans to meet the sales and operations objectives
Develop cost control system and procedures for implementation to achieve profit margin
Analyze and interpret monthly profit and loss statements and take action to drive sales
Prepare and submit monthly sales and P&L analysis report on a timely basis
Ensure that the restaurant operates in compliance with Operating Level Programs Standards, local authorities’ and NEA’s regulations
Conduct Bi-annually Operating Level Programs Standard Checklist in the restaurant and discuss areas for improvement
Constantly review operation procedures, methods and workflow and introduce improvement to achieve level of efficiency and service
Assist in the set-up of new restaurant, working with various parties in restaurant layout, selection of equipment, ordering of inventory and other aspects pertaining to the set-up
Lead and direct the team to attain sales and operational objectives
Review staff roster to ensure adequate manpower for daily operations
Plan and anticipate manpower requirements to ensure sufficient manpower for operations
Verify all voids, refunds, and discounts, and ensure all cash takings of outlets are deposited promptly
Conduct cash audit, monitor any cash and sales transaction irregularity, and take appropriate actions and institute necessary cash control measures over internal theft
Ensure that the standard of service is maintained
To undertake any other duties and responsibilities assigned by the management
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