Assistant Restaurant Manager

RM 3,000 - RM 4,000 / Per Mon

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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-speaking candidates.
Minimum SPM qualification (Diploma in Culinary Arts, Hospitality Management, or related field preferred).
At least two years of working experience in a restaurant is 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 (Docs, Sheets).
Proficient in handling POS systems, especially troubleshooting issues.
Able to multitask and thrive in a fast-paced environment.
Positive attitude and commitment to customer satisfaction.
Friendly & customer-focused mindset — making every guest feel valued and appreciated.
Excellent communication and interpersonal skills when handling customers and staff.
Flexible and willing to travel and manage branches and outstation tasks.