ASSISTANT RESTAURANT MANAGER

Operational Management • Assist in managing the day-to-day operations of WokStar , including high-volume breakfast service, à la carte dining, and special promotions. • Ensure all operational procedures and service standards are consistently followed. • Monitor service flow and support floor operations to ensure efficiency during peak periods. • Assist in managing costs, stock levels, and minimizing wastage. • Coordinate closely with the kitchen team to ensure timely and quality food delivery. Guest Experience • Ensure a consistently high level of guest satisfaction through attentive and personalized service. • Actively engage with guests during service, especially during breakfast peak hours. • Handle guest feedback and complaints promptly, escalating when necessary. • Maintain a warm, welcoming, and vibrant dining environment aligned with Hotel Indigo brand experience. Staff Management • Supervise and lead the service team during shifts to ensure smooth operations. • Assist in training and coaching colleagues on service standards, product knowledge, and upselling techniques. • Support roster planning to ensure adequate coverage for all meal periods. • Monitor staff performance and provide constructive feedback. • Promote teamwork and maintain high morale within the team. Menu & Beverage Coordination • Ensure the team has strong knowledge of menus, promotions, and daily specials. • Support menu implementation in collaboration with the culinary team. • Monitor food quality, presentation, and consistency. • Assist in inventory control and ensure proper handling of food and beverage items. • Ensure full compliance with food safety, hygiene, and sanitation standards. Marketing & Promotions • Support execution of seasonal promotions, buffet themes, and in-house campaigns. • Encourage upselling strategies to maximize average check and revenue. • Provide insights on guest preferences, trends, and competitor activities. Administrative Duties • Assist in preparing daily operational reports (sales, covers, guest feedback). • Ensure proper recording of staff attendance and shift documentation. • Support compliance with company policies, audit requirements, and local regulations. Qualifications • Minimum 2–4 years of experience in Food & Beverage operations, preferably in a hotel all-day dining environment. • Supervisory experience in a high-volume restaurant is an advantage. • Strong communication and interpersonal skills. • Basic proficiency in restaurant POS systems and Microsoft Office. • Ability to multitask and perform under pressure in a fast-paced environment. • Knowledge of food safety and hygiene practices. • Diploma/Degree in Hospitality Management or related field preferred.