Assistant Restaurant Manager

1.Experience: Previous experience in the restaurant industry, with a proven track record in a managerial or supervisory role.
2.Leadership Skills: Strong leadership and team management abilities.
3.Customer Service: Excellent customer service skills and the ability to handle customer concerns effectively.
4.Financial Acumen: Proficiency in financial management, budgeting, and cost control.
5.Communication: Good communication skills to interact with staff, customers, and senior management.
6.Organizational Skills: Strong organizational skills and attention to detail.
7.Knowledge: Understanding of food safety regulations and industry trends.
8.Problem-Solving: Ability to make decisions and solve operational issues.
9.Flexibility: Willingness to work irregular hours, including evenings, weekends, and holidays.
10.Certification: Some employers may require food safety certifications and/or a degree in hospitality or a related field.

- Supervision: Assist in overseeing daily operations of the restaurant, including
staff management and customer service.
- Staff Management: Schedule staff, and ensure they adhere to the restaurant- s policies and procedures. Handling Shift Change request, leave request, staff attendance record, and approve OT request.
- Daily briefing: Attend pre-mail briefing with RM in liaison with Kitchen team.
- Then conduct daily meeting/briefing with team, subordinate. Before shift started, before leaving and transfer table/customer to the next shift.
- Job Delegation: Delegate job/assignment to staff, Service Captain appropriately.
- Customer Service: Ensure high-quality customer service, look, grooming of staff and address customer concerns or complaints.
- Hand on Customer Service: Participate and assist wait staff when required.
- To lead by example, as part of training program.
Assistant Restaurant Manager.
- Inventory Management: Manage inventory levels, order supplies, and control costs as well as weekly, monthly and random stock take in the responsible area.
- Financial Management: Monitor and report on financial aspects, such as sales, expenses, and budgets.
- Quality Control: Act as Quality Control person, check both food, drink appearances as well as staff grooming during the operation.
- This to ensure that the club maintain food quality and safety standards, and ensure adherence to health and safety regulations.
- Marketing: Give full support and participate in marketing and promotional activities to attract and retain customers.

- Service Charge
- Group Insurance
- Transportation Allowance