Assistant Manager

Employment Information:

• Working Hours: 54 hours per week
• Rest Day: 1.5 day per week

• Annual Leave: Starting at 10 days per year, with an additional 1 day for each completed year of service, up to a maximum entitlement of 14 days per year

Key Responsibilities:

• Assist in the daily operations and overall management of the restaurant.
• Supervise and coordinate Front-of-House and Back-of-House staff to ensure smooth operations.
• Prepare staff schedules, monitor attendance, and support staff training and onboarding.
• Manage food and non-food suppliers, including sourcing, price negotiation, and purchasing.
• Monitor inventory and forecast requirements for kitchenware, equipment, and operational supplies.
• Maintain proper records of purchases, invoices, costs, and sales, and assist with payroll administration.
• Ensure compliance with food safety, hygiene, workplace safety, and company SOPs.
• Maintain high standards of food quality, service, and customer experience.
• Handle customer feedback and complaints professionally and recommend operational improvements.
• Work closely with the management team on cost control, staff performance, and operational improvements.
• Take a hands-on approach and support the restaurant team during busy periods when required.

Requirements

• Minimum 2 years' experience in restaurant/F&B operations or a similar management role.
• Good leadership, communication, and team management skills.
• Familiar with POS and online ordering platforms.
• Good organizational, administrative, and reporting skills.
• Strong customer service mindset and problem-solving ability.
• Able to work shifts, including weekends, public holidays and evenings.