Assistant Restaurant Manager

SPECIFIC DUTIES and RESPONSIBILITIES

Operational Management:

Oversee and manage all restaurant operations, including food preparation, service, and kitchen activities to ensure efficiency and high-quality standards.

Implement company best practices in the assigned station to optimize performance and member-customer satisfaction.

Monitor daily operations to ensure safety, health, and sanitation regulations compliance.

Monitor daily operations to ensure compliance with set policies and procedures of the company

Oversee the opening and closing procedures, ensuring all checklists are completed and all equipment is properly functioning.

Staff Management and Development

Production staff lead

Hires all staff. Certifies the production staff ensuring they comply with consistency and discipline our food safety and product standards

In-charge of the production staff schedule under the supervision of the Restaurant Manager

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Conducts regular training sessions to enhance production staff skills in areas such as food safety, product standards, gross margin and cost of goods (COGS)

Provide ongoing coaching and performance feedback, conducting formal performance evaluations to foster staff development and career growth.

Resolve employee issues, conflicts, or grievances fairly and consistently, maintaining a positive work environment

Member-Customer FSC Excellence:

Food Safety Compliance and Cleanliness Lead (production area). Conducts regular Food Safety and Cleanliness and Condition Audit

Product Quality Champion. Conducts regular Product Quality Audit

In- charge of food safety and product quality complaints investigation and resolution

Assists the Restaurant Manager in the New Product launches

Financial Management:

Food Cost and Paper Cost Lead

In-charge the ff

Stocks Inventory Management

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Accurate stocks forecasting and ordering

Product delivery reports

Merchandise disposal monitoring

Assists the Restaurant Manager in the Business Plan creation and monthly COGS/GM explanation

Compliance

Assists and supports the Restaurant Manager in the consistent implementation of the following,

Enforce company policies and procedures, ensuring that all staff members understand and follow the company’s best practices. Provide training and support to employees to maintain compliance with internal standards and best practices.

Audit Preparation and Response: Prepare the restaurant for external audits by regulatory bodies or internal reviews. Address any findings or recommendations from audits promptly, implementing corrective actions where necessary.

Risk Management: Identify and mitigate potential compliance risks by staying informed about industry trends, regulatory changes, and emerging issues. Develop and implement strategies to minimize the risk of non-compliance and protect the restaurant’s reputation and operational integrity.

Ensure that the restaurant complies with all local regulations, including health codes, labor laws, and food safety standards.

Maintain accurate records of health inspections, employee certifications, and other regulatory requirements.

Willingness to take on additional tasks and responsibilities as assigned by management to support team and company objectives.

Job Type: Full-time

Work Location: In person