Assistant / Restaurant Manager
$ 4,400 - $ 4,400 / Per Mon
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Job Responsibilities:
Day-to-Day Operations:
- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs
- Supervise and support staff to provide excellent customer service.
- Monitor restaurant operations to ensure the highest levels of efficiency.
- Manage inventory, ordering, and waste to optimize resource use and cost control.
Staff Management & Development:
- Recruit, train, and manage restaurant staffs to meet performance expectations.
- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
- Manage staff scheduling to ensure optimal coverage during peak hours.
Customer Service & Satisfaction:
- Monitor customer feedback and ensure that customer service meets or exceeds company standards.
- Ensure excellent customer service, resolve complaints, and maintain a high level of customer satisfaction.
Sales & Profitability:
- Collaborate with the Operations Manager to implement strategies for achieving sales and profitability targets.
- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
Health & Safety Compliance:
- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
- Conduct regular safety checks and audits to identify and resolve any potential hazards.
Labour Cost Management
- Ensure that labour expenses are align with budgetary goals.
- Implement strategies to maximize productivity.
Administrative Tasks:
- Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
Job Requirements:
Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
Minimum 5 years of relevant managerial experience.
Energetic, good team player and service oriented.
Great leadership with solid analytical, communications and interpersonal skills.
Day-to-Day Operations:
- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs
- Supervise and support staff to provide excellent customer service.
- Monitor restaurant operations to ensure the highest levels of efficiency.
- Manage inventory, ordering, and waste to optimize resource use and cost control.
Staff Management & Development:
- Recruit, train, and manage restaurant staffs to meet performance expectations.
- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
- Manage staff scheduling to ensure optimal coverage during peak hours.
Customer Service & Satisfaction:
- Monitor customer feedback and ensure that customer service meets or exceeds company standards.
- Ensure excellent customer service, resolve complaints, and maintain a high level of customer satisfaction.
Sales & Profitability:
- Collaborate with the Operations Manager to implement strategies for achieving sales and profitability targets.
- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
Health & Safety Compliance:
- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
- Conduct regular safety checks and audits to identify and resolve any potential hazards.
Labour Cost Management
- Ensure that labour expenses are align with budgetary goals.
- Implement strategies to maximize productivity.
Administrative Tasks:
- Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
Job Requirements:
Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
Minimum 5 years of relevant managerial experience.
Energetic, good team player and service oriented.
Great leadership with solid analytical, communications and interpersonal skills.