Assistant Manager

• 10% service charge
• To oversee and manage the overall day-to-day operations of the restaurant, ensuring efficiency, profitability, and compliance with Company standards;
• To exercise independent judgment in operational decisions necessary for the effective management of the store;
• To supervise, direct, and control the work performance of all assigned staff;
• To recommend hiring, promotion, transfer, discipline, suspension, and termination of employees, and to conduct performance evaluations;
• To implement Company policies, operational standards, and management directives;
• To monitor sales performance, control costs, and ensure achievement of financial and operational targets set by Management;
• To ensure proper inventory management, stock control, and safeguarding of Company assets;
• To maintain compliance with health, sanitation, safety, and government regulatory requirements;
• To represent the Company in dealing with suppliers, customers, and government authorities in matters relating to store operations;
• To resolve customer complaints and operational issues using sound managerial discretion;
• To ensure that service quality and brand standards are consistently maintained;
• To prepare operational reports and submit recommendations to higher management;
• To ensure that all employees under your supervision comply with Company rules and regulations;
• To perform other managerial functions as may be reasonably assigned by the Company.

Responsibilities

Shift Supervision & Operations Control

• Oversee daily restaurant operations during assigned shift.
• Ensure smooth coordination between kitchen and dining staff.
• Monitor service flow and resolve operational bottlenecks.
• Ensure compliance with company SOPs and brand standards.
• Conduct shift briefings before service.

Team Leadership & Staff Supervision

• Supervise and assign tasks to kitchen and dining staff.
• Monitor employee performance during shift.
• Provide coaching and on-the-spot training.
• Enforce discipline and company policies.
• Report attendance issues (late, AWOL, absences) to management.

Customer Service Management

• Handle customer concerns, complaints, and escalations.
• Ensure high level of guest satisfaction.
• Monitor dining floor and service quality.
• Assist in VIP guest handling when necessary.

Sales & Cash Control

• Monitor daily sales performance during shift.
• Oversee POS operations and transaction accuracy.
• Ensure proper cash handling and end-of-shift cash reconciliation.
• Prepare and submit shift sales reports.
• Prevent pilferage and operational losses.

Inventory & Cost Control

• Monitor stock levels of food and supplies.
• Ensure proper portion control and waste minimization.
• Check deliveries and verify quantities.
• Support periodic inventory counting.

Food Safety & Compliance

• Ensure compliance with DOH sanitation standards.
• Monitor proper food handling procedures.
• Enforce cleanliness and hygiene standards.
• Ensure staff follows uniform and grooming policies.

Opening & Closing Procedures

• Supervise store opening checklist.
• Ensure equipment functionality before operations.
• Conduct closing inspection of kitchen and dining areas.
• Secure premises at end of shift.

Reporting & Documentation

• Prepare incident reports when necessary.
• Document customer complaints and resolutions.
• Submit shift performance and operational reports.
• Coordinate with Restaurant Manager or General Manager.

Experience: Proven experience in restaurant management or a similar leadership role.

Skills:

• Strong leadership and team management skills.
• Excellent customer service and interpersonal abilities.
• Financial management skills, including budgeting and cost control.
• Proficiency in point-of-sale (POS) systems and restaurant management software.
• Effective communication and problem-solving skills.

Knowledge:

• Understanding of food safety and hygiene regulations.
• Knowledge of inventory management and procurement processes.
• Familiarity with marketing strategies to boost restaurant sales.

Physical Requirements: Ability to work on your feet for extended periods and occasionally lift heavy objects.

Schedule Flexibility: Willingness to work nights, weekends, and holidays as required.

Certifications (if applicable): Food Safety Manager Certification or equivalent, depending on local regulations.

Pay: Php30,000.00 - Php40,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Paid training
• Pay raise
• Staff meals provided

Ability to commute/relocate:

• Makati: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• What is the reason for leaving the last job?

Education:

• Bachelor's (Required)

Experience:

• Manager: 3 years (Required)

Language:

• English (Required)

Work Location: In person