Assistant Restaurant Manager

OPERATIONAL

-Oversee daily operations of the restaurant, including opening and closing procedures, ensuring cleanliness, and maintaining a welcoming atmosphere.

- Ensure smooth coordination between the front-of-house and kitchen staff, optimizing service flow and customer satisfaction.

-Manage inventory levels, place orders for replenishment, and conduct regular stock checks to prevent shortages or overstocking.

- Monitor the quality of food and beverage served, ensuring IT meets company standards.

- Ensure all health and safety regulations are followed, including sanitation and food safety standards.

STAFF MANAGEMENT

-Recruit, train, and supervise restaurant staff. Assign tasks, provide feedback, and ensure that staff adhere to company policies and procedures.

-Set sales targets and motivate staff to achieve them. Monitor sales performance and implement strategies to increase revenue.

-Conduct performance evaluations, provide feedback, and implement training programs to improve team skills and knowledge.

-Address any employee issues or conflicts in a timely and professional manner.

-Manage staff schedules, ensuring adequate coverage for shifts and events.

-Support new store opening preparations, ensuring timely and efficient execution.

-Organize and execute training programs for new staff and franchise employees.

CUSTOMER SERVICE & GUEST RELATIONS

-Create a welcoming atmosphere for guests, addressing any concerns or complaints promptly and professionally.

-Monitor customer satisfaction through direct feedback, online reviews, and surveys.

-Implement strategies to improve the overall dining experience and customer loyalty.

-Handle high-volume periods, ensuring minimal wait times and optimal guest satisfaction.

FINANCIAL MANAGEMENT

-Prepare and manage the restaurant's budget, ensuring costs remain within budgetary constraints.

-Oversee cash handling and point-of-sale (POS) systems, ensuring accurate transactions and reporting.

-Analyze sales data and performance reports to identify trends and areas for improvement.

-Control food, labor, and operational costs, optimizing profitability.

MARKETING & PROMOTION

-Collaborate with the marketing team to create promotions, special events, and seasonal offerings.

-Assist in the development of marketing strategies to increase foot traffic, customer engagement, and sales.

-Ensure consistency in branding, menu presentation, and service style to meet company standards.

COMPLIANCE & SAFETY

-Ensure compliance with all local, state, and federal regulations, including health codes and labor laws

-Conduct regular inspections to maintain a clean, safe, and compliant environment.

-Implement and enforce emergency protocols and staff safety procedures.

-Must be Mandarin candidates

-Min SPM qualification (Diploma in Culinary Art, Hospitality Management or related field preferred)

-At least two years of working experience in a restaurant will be preferred.

-Experience in F&B operations and SOP implementation.

-Ability to lead and motivate a team of staff, ensuring they meet performance targets and provide excellent customer service.

-Capable of managing inventory, scheduling staff shifts, and coordinating operations efficiently.

-Willing to work on shift rotation, weekends and public holidays

-Understanding of the menu and the ability to convey menu information to customers.

-Computer knowledge in Microsoft Office and Google Drive, Doc, Sheet.

-Good in handling POS systems especially facing issues.

-Able to multitask and thrive in a fast paced environment.

-Positive attitude and commitment to customer satisfaction.

-Friendly & customer-focus mindset - making every guest feel valued and appreciated.

-Great communication and interpersonal abilities when handling customers and staff.

-Flexible and willing to travel and manage branches and outstation tasks.

• EPF/SOCSO/EIS
• Annual Leave upon confirmation
• Medical and Hospitalisation Leave upon confirmation