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.