Assistant Restaurant Manager

Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.

Ensure that the outlet operations and brand guidelines are adhered to as required by the company and the franchise standards.

Preparing reports, including staff control, food control and sales.

Train all customer service staffs to be the face of the restaurant by being warm, friendly and customer focused.

Manage and supervise staff and providing them with feedback.

Hold daily pre-opening staff meeting as well as monthly staff meeting.

Conduct the necessary food quality check on daily basis to ensure consistency

Support in the training of new staff members

Coordinating the entire operation of the restaurant during scheduled shifts.

Ensure positive guest service in all areas.

Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.

Ensuring that all employees adhere to the company's uniform standards.

Organizing and supervising the shifts of all restaurant staff.

Ensure an efficient Rota management system whereby restaurants are staffed appropriately.

Oversee system transactions and control the voiding system, opening & cash out procedure, system reconciliation, and daily banking procedure.

Maintain optimum stock levels to ensure smooth running of operations to cater to customer demands.

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Ensure compliance with operational standards, company policies, local laws, and ordinances.

Responsible for ensuring consistent high quality of food preparation and service.

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.