Junior Restaurant Operations Manager
Key Responsibilities
1. Daily Operations
• Oversee day-to-day restaurant operations to ensure efficiency and service excellence.
• Monitor cleanliness, hygiene, and safety standards in accordance with SFA/NEA guidelines.
• Ensure all equipment, dining areas, and back-of-house areas are maintained properly.
• Support opening and closing procedures.
2. Staff Supervision & Training
• Assist in supervising service crew, kitchen staff, and part-timers.
• Conduct on-the-job training for service standards, SOPs, and safety protocols.
• Assist with staff scheduling, attendance tracking, and ensuring adequate manpower coverage.
• Motivate team members to maintain high service standards and positive work culture.
3. Customer Service
• Handle guest inquiries, feedback, and service recovery promptly.
• Monitor customer satisfaction levels and ensure consistent service quality.
• Foster strong rapport with regular customers.
4. Inventory & Cost Control
• Assist with stock ordering, receiving, and inventory checks for food, supplies, and consumables.
• Ensure proper portioning, waste control, and adherence to SOPs.
• Support the manager in monitoring food costs and reducing wastage.
5. Compliance & Safety
• Ensure compliance with food safety, hygiene, and workplace safety regulations.
• Conduct regular checks to ensure proper food handling, storage, and cleanliness.
6. Administrative Duties
• Assist with documentation, reports, sales summaries, and incident logs.
• Support implementation of new initiatives, promotions, and menu updates.
• Coordinate with vendors, maintenance contractors, and suppliers when necessary.
7. Leadership & Team Support
• Lead by example with professionalism and good work ethics.
• Step into the Operations Manager role in their absence when required.
• Support the team during busy periods, including taking orders and serving when needed.