Assistant Restaurant Manager

Assist in managing daily restaurant operations to ensure smooth service flow, supervise opening and closing procedures, and lead, train, and motivate service crew and kitchen staff. Prepare staff schedules, manage manpower planning, and monitor staff performance while handling customer feedback, complaints, and special requests professionally. Monitor daily sales reports, assist in inventory control, reduce wastage, and manage food cost effectively by coordinating orders with suppliers and ensuring proper storage and stock rotation. Maintain high levels of customer satisfaction and repeat business. Requires minimum 2–3 years experience in F&B supervisory role, strong leadership skills, and ability to work shifts, weekends, and public holidays.