Job Description

Job Title: Assistant Restaurant Manager

Department:

Operations / Food & Beverage

Reports To:

Sales & Banquet Manager

Location:

Petaling Jaya

Job Summary:

The Assistant Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure smooth service, excellent customer experience, and achievement of business objectives. This includes managing staff, ensuring food quality and safety, maintaining cost control, and implementing effective operational strategies in line with company standards.

Key Roles & Responsibilities:

1. Operations Management

Oversee day-to-day restaurant operations including dining, kitchen, and service areas. Ensure smooth coordination between front-of-house (FOH) and back-of-house (BOH) teams. Monitor food quality, presentation, and service standards at all times. Maintain cleanliness and compliance with health, hygiene, and safety regulations. Ensure proper maintenance of equipment and restaurant facilities.

2. Financial & Inventory Control

Manage restaurant P&L (profit and loss) to achieve financial targets. Control costs through efficient manpower scheduling, waste management, and portion control. Review daily sales reports and take corrective actions when necessary. Oversee ordering, receiving, and inventory management of food, beverages, and supplies. Conduct regular stock audits and reconcile discrepancies.

3. Team Leadership & HR Management

Lead, train, and motivate restaurant staff to deliver high-quality service. Plan and manage work schedules, attendance, and leave. Conduct performance evaluations and address disciplinary issues when necessary. Foster a positive and professional working environment with strong team morale. Identify training needs and implement skill development programs.

4. Customer Service & Experience

Ensure a welcoming and satisfying dining experience for all guests. Handle customer complaints or feedback promptly and professionally. Monitor online reviews and implement improvements to enhance reputation. Build strong relationships with regular customers and corporate clients.

5. Marketing & Sales Support

Collaborate with marketing team to plan and execute promotions, events, and seasonal menus. Support initiatives to increase sales, table turnover, and customer retention. Maintain visual and brand standards according to company guidelines.

6. Compliance & Reporting

Ensure compliance with all local laws, including licensing, labor, and food safety regulations. Prepare the daily Revenue Tracking and inventory report reports to management. Maintain documentation for audits and inspections.

Requirements:

Education & Experience

Diploma or Degree in Hospitality, Business, or related field. Minimum 2 years of experience in restaurant or F&B management. Proven track record of managing operations and achieving business results.

Skills & Competencies

Strong leadership and people management skills. Excellent communication and interpersonal abilities. Good financial acumen and analytical skills. Hands-on approach with attention to detail. Ability to work in a fast-paced environment and manage multiple priorities. Knowledge of POS systems, scheduling software, and basic MS Office tools.

Working Hours:

The work schedule consists of six working days and one-off day per week, subject to event requirements

Salary Range:

RM2,500 - RM3,000
Job Types: Full-time, Permanent, Contract

Pay: RM2,500.00 - RM3,000.00 per month

Benefits:

Maternity leave Meal provided Opportunities for promotion Professional development
Work Location: In person