Assistant Restaurant Manager (West)
Role & Responsibilities
Business Operations
- Manage daily operations, ensuring seamless service and efficient workflow.
- Manage inventory, including ordering, stock control, and minimizing waste
- Manage equipment maintenance and ensure proper functionality.
Customer Service
- Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
- Proactively address customer feedback and resolve any issues promptly and professionally.
- Ensure consistent service quality and adherence to established etiquette standards.
People Management
- Manage the recruitment, training, and performance evaluation of staff.
- Foster a positive and collaborative work environment.
- Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
- Drive team initiatives and implement changes effectively.
Adhering to Quality and Standards
- Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.
- Conduct regular inspections of the kitchen and service areas.
Skills/Qualifications:
- Minimum 2 years of relevant experience in managing F&B restaurants
- Willing to be involved in hands on operations
- Excellent communication and interpersonal skills
- Possess strong leadership qualities
- Able to work shift hours
Full Time: 6 Days/Week, 10 Hours/Day (Including 1 Hour break)
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