Assistant Manager, Service

Job Summary

Assistant Manager, Service is responsible for ensuring smooth restaurant operations by overseeing daily service activities, maintaining hygiene standards, and implementing operational systems effectively.

Key Responsibilities

1. Lead pre-operation briefings by providing clear instructions to employees, ensuring they are well-prepared for their shifts.
2. Ensure timely restaurant opening by using a checklist to verify that all setups, replenishments, and preparations are completed.
3. Maintain effective job assignments by updating and posting weekly task distributions and monthly staff rosters.
4. Supervise food recommendations and hygiene standards by regularly updating menus and following up on cleaning schedules.
5. Monitor manpower and productivity by managing staffing levels efficiently and optimizing team performance.
6. Control restaurant breakage and conduct inventory checks to minimize losses and maintain adequate stock levels.
7. Prepare and submit operational reports such as inventory, breakage, cash handling, and KPI assessments to the Line Manager.
8. Train and coach supervisors and staff to ensure they have complete knowledge of the menu, beverages, and customer service protocols.
9. Address customer complaints and staff issues promptly to maintain a positive dining experience and workplace harmony.
10. Ensure equipment functionality and security by conducting routine checks on restaurant assets and enforcing safety procedures.
11. Assist in implementing training programs for both new hires and existing employees to uphold service excellence and consistency.

Success Factors

1. Assistant Manager, Service should possess the ability to maintain high service standards, optimize team efficiency, and enhance customer satisfaction.
2. He/she should have leadership, problem-solving skills, and adaptability in a fast-paced environment.

Qualifications

1. Education: At least Bachelor’s degree in Hospitality Management, Food & Beverage Management, or a related field.
2. Experiences:
   • Minimum of 5 Years of experience in restaurant service, including at least 1 year in a supervisory role.
3. Skills and knowledge:
   • Friendly, polite, proactive &energetic
   • Well-disciplined and strong sense if drive and follow-up
   • Ability to speak English or other foreign languages is an advantage
   • Good interpersonal skills with various type of customer
   • Experience in similar job of work in hospitality function is preferred
   • Basic knowledge in food/beverage