Assist the Restaurant Manager in overseeing the daily operations of the restaurant.
Supervise and coordinate front-of-house and back-of-house activities to ensure smooth operations.
Monitor service quality and ensure customer satisfaction at all times.
Lead, train, coach, and motivate staff to achieve operational excellence.
Prepare staff schedules, manage attendance, and ensure adequate manpower deployment.
Handle customer feedback, complaints, and service recovery professionally.
Monitor inventory levels and coordinate ordering of food, beverages, and operational supplies.
Ensure compliance with food safety, hygiene, and workplace safety regulations.
Support cost control initiatives, including labor cost, food cost, and wastage management.
Assist in achieving sales targets and implementing promotional activities.
Conduct regular inspections to maintain cleanliness, service standards, and brand consistency.
Prepare operational reports and provide recommendations for business improvement.
Coordinate with suppliers, contractors, and relevant departments when required.
Assist management in implementing company policies, procedures, and strategic initiatives.
Perform any other duties assigned by Management.
