Junior Restaurant Manager

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.