Assistant Restaurant Manager

*Minimum 3-5 years of relevant restaurant/F&B supervisory or management experience *Strong leadership, communication, and team-management skills *Able to manage staff scheduling, manpower planning, inventory, costs, and daily restaurant operations. *Strong problem-solving and decision-making abilities. *Customer-oriented with a strong focus on service quality *Able to work under pressure in a fast-paced restaurant environment. *Willing to work shifts, weekends, and public holidays when required. *Good command of Mandarin,English and Bahasa Malaysia; additional languages are an advantage. *Responsible, disciplined, proactive, and able to work independently. *Strong teamwork and interpersonal skills. *Willing to support other outlets/departments when required by Management. *Key Performance Expectations Sales Achievement | Cost Control | Customer Satisfaction | Hygiene & Quality | Staff Management | Operational Excellence | Teamwork & Discipline

• Staff Scheduling & Manpower Planning
• Plan and manage staff schedules, working shifts, opening and closing duties, cleaning tasks, and daily manpower requirements to ensure sufficient staffing for smooth operations.
• Team Communication & Task Planning
• Communicate effectively with Floor Leaders, Bar Leaders, and team members. Ensure daily tasks are clearly assigned, well planned, and properly executed.
• Sales Target Achievement
• Lead the restaurant team to achieve monthly sales targets and continuously identify opportunities to improve sales performance.
• Labour & Utility Cost Control
• Monitor and control labour and utility expenses according to company benchmarks, with a target of keeping combined Labour & Utility Cost within 13%.
• Ordering & Inventory Planning
• Plan and manage weekly/monthly ordering of gas, cigarettes, disposable items, cleaning tools, and other operational supplies. Maintain updated ordering and expense reports and ensure sufficient stock for daily operations, except in cases of supplier shortages.
• Payroll & Incentive Records
• Provide 100% accurate and timely assistance to Management with payroll-related records, including sales incentives, Google Review incentives, attendance-related information, and other required payroll data.
• Hygiene & Quality Control
• Ensure compliance with all Hygiene, Food Quality, Service, Floor, and Kitchen SOPs established by Top Management.
• Customer Satisfaction
• Maintain a high standard of service and strive for zero customer complaints, including complaints received through social media, Management, and other channels.
• Operational Leadership
• Lead the team and control the overall flow of restaurant operations. Ensure 100% completion of assigned tasks and maintain an organised FOH and BOH environment at all times.
• Daily Team Briefing
• Conduct proper daily briefing sessions with team members, including Q&A and communication of important operational information, targets, promotions, and updates.
• Table Touching & Customer Feedback
• Conduct regular table touching during operations to engage with customers, obtain constructive feedback, and ensure customer satisfaction.
• Supplier & Tenant Relations
• Maintain good relationships with suppliers and tenants while ensuring professional conduct and smooth cooperation. For example, ensure tenant staff maintain proper grooming standards and do not crowd restaurant areas while taking food orders.
• Opening & Closing Procedures
• Ensure 100% completion of Opening and Closing Checklists and strict compliance with all relevant SOPs.
• Emergency & Problem Solving
• Handle emergency situations professionally and effectively, including customer complaints, staff issues, operational disruptions, and other unexpected situations.
• Management Meetings & Discussions
• Maintain 100% attendance at meetings, briefings, and discussions organised by Management, unless otherwise approved.
• Teamwork & Workplace Conduct
• Maintain good teamwork and a professional working environment. No fighting, arguments, or inappropriate behaviour with staff, customers, suppliers, tenants, or other parties.
• Flexibility & Management Support
• Be flexible and willing to support other departments or outlets when requested by Management.

• *Minimum 3-5 years of relevant restaurant/F&B supervisory or management experience
• *Good command of Mandarin,English and Bahasa Malaysia; additional languages are an advantage.