Assistant Manager

Employment Information:
Working Hours: 54 hours per week

Rest Day: 1.5 day per week

Annual Leave: Starting at 10 days per year, with an additional 1 day for each completed year of service, up to a maximum entitlement of 14 days per year

Key Responsibilities:
Assist in the daily operations and overall management of the restaurant.

Supervise and coordinate Front-of-House and Back-of-House staff to ensure smooth operations.

Prepare staff schedules, monitor attendance, and support staff training and onboarding.

Manage food and non-food suppliers, including sourcing, price negotiation, and purchasing.

Monitor inventory and forecast requirements for kitchenware, equipment, and operational supplies.

Maintain proper records of purchases, invoices, costs, and sales, and assist with payroll administration.

Ensure compliance with food safety, hygiene, workplace safety, and company SOPs.

Maintain high standards of food quality, service, and customer experience.

Handle customer feedback and complaints professionally and recommend operational improvements.

Work closely with the management team on cost control, staff performance, and operational improvements.

Take a hands-on approach and support the restaurant team during busy periods when required.

Requirements

Minimum 2 years' experience in restaurant/F&B operations or a similar management role.

Good leadership, communication, and team management skills.

Familiar with POS and online ordering platforms.

Good organizational, administrative, and reporting skills.

Strong customer service mindset and problem-solving ability.

Able to work shifts, including weekends, public holidays and evenings.

Japanese restaurant that makes fresh authentic hand-pulled udon daily. We sell ramen, don, bento and tempuras as well.