Restaurant Assistant Manager

1. Restaurant Operations & Shift Management

• Assist the Restaurant Manager in overseeing the overall day-to-day operations of the restaurant.

• Act as the Person-in-Charge (PIC) in the absence of the Restaurant Manager.

• Oversee opening and closing procedures and ensure the restaurant is operationally ready for service.

• Plan daily manpower deployment, station assignments, staff breaks and shift coverage according to operational requirements.

• Conduct pre-shift briefings covering reservations, promotions, events, manpower and operational priorities.

• Monitor service flow, customer waiting times and operational bottlenecks, and redeploy manpower where necessary.

2. Service & Order Fulfilment

• Supervise restaurant operations across food counter, drinks, dining, welcome, cashier/POS, packing and other assigned operational stations.

• Ensure customers are welcomed, seated and served according to PU3's service standards.

• Monitor dine-in, takeaway, delivery, catering and bulk-order fulfilment to ensure accuracy and timely handover.

• Handle customer feedback and complaints, provide appropriate service recovery within authorised limits and escalate significant matters where required.

• Coordinate operational requirements for catering, bulk orders, PU3/IVORY events and other assigned activities.

3. Operational Standards, Safety & Asset Control

• Ensure cleanliness, sanitation, food safety and pest-monitoring requirements are consistently followed.

• Monitor cashier, POS and payment operations, including cash handling, authorised adjustments and daily reconciliation.

• Monitor FOH inventory, consumables, tableware, cutlery, equipment, furniture and operational assets.

• Ensure shortages, breakages, damaged equipment and maintenance requirements are properly reported and followed up.

• Identify and respond to operational incidents, take immediate containment action where necessary and escalate according to established procedures.

4. Staff Supervision & Development

• Supervise employees compliance with SOPs, Work Instructions (WI), Guidelines and operational checklists.

• Monitor staff attendance, punctuality, grooming, conduct and work performance.

• Provide on-the-job coaching, guidance and corrective instruction where performance or SOP gaps are identified.

• Support staff cross-training and ensure employees are competent in their assigned stations.

• Report recurring performance, conduct or operational issues to the Restaurant Manager.

5. Documentation, Reporting & Coordination

• Review operational checklists, reports and records to ensure they are completed accurately and on time.

• Ensure proper handover of outstanding operational matters between shifts and before off days/leave.

• Liaise with relevant internal departments, vendors, building management and other parties on assigned operational matters.

• Escalate significant or unresolved operational matters to the Restaurant Manager/Management.

6. Operational Improvement & Management Support

• Identify recurring operational issues and recommend improvements to workflow, manpower deployment, service standards and SOPs.

• Support the Restaurant Manager in implementing operational improvements, staff training and performance-management initiatives.

• Perform other reasonable duties related to restaurant operations as assigned by Management.