The Assistant Operations Manager is responsible for supporting the Operations Manager in the day-to-day management of restaurant operations. The role focuses on delivering exceptional guest experiences, ensuring operational efficiency, maintaining quality and hygiene standards, managing team performance, and achieving business objectives.
Key ResponsibilitiesOperational Management
Assist in overseeing the daily operations of the outlet.
Ensure smooth execution of opening, shift, and closing procedures.
Maintain company SOPs and operational standards.
Monitor cleanliness, hygiene, and maintenance of the outlet.
Team Leadership
Supervise Front of House (FOH) and Back of House (BOH) teams during shifts.
Assist in preparing staff schedules and manpower planning.
Conduct shift briefings and ensure effective communication among team members.
Train, coach, and mentor employees to improve performance and service quality.
Support employee engagement and maintain a positive work environment.
Guest Experience
Ensure guests receive exceptional service at all times.
Handle guest concerns and complaints promptly and professionally.
Build strong customer relationships to encourage repeat business.
Sales & Financial Performance
Support the achievement of sales and revenue targets.
Monitor daily sales performance and operational reports.
Control food and beverage costs, wastage, and labour costs.
Assist in implementing promotional activities to increase sales.
Inventory Management
Monitor stock levels and coordinate timely ordering of supplies.
Conduct inventory counts and ensure proper stock control.
Minimize wastage through effective inventory management.
Compliance & Safety
Ensure compliance with food safety, hygiene, and health regulations.
Maintain workplace safety standards and company policies.
Support statutory compliance and internal audits.
Coordination
Work closely with HR, Finance, Procurement, Marketing, Maintenance, and Central Kitchen teams.
Assist in organizing outlet events, promotions, and special campaigns.
Submit daily, weekly, and monthly operational reports.
Qualifications
Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
3–5 years of experience in the hospitality industry, with at least 1 year in a supervisory or assistant managerial role.
Skills & Competencies
Strong leadership and team management skills.
Excellent communication and interpersonal abilities.
Customer-focused mindset.
Strong problem-solving and decision-making skills.
Good analytical and organizational abilities.
Knowledge of restaurant operations, inventory management, and cost control.
Proficiency in Microsoft Office and POS systems.
Ability to work in a fast-paced environment and manage multiple priorities.
Key Performance Indicators (KPIs)
Guest Satisfaction Score
Sales Growth
Cost Control & Food Cost Management
Staff Productivity
Inventory Accuracy
Compliance & Audit Scores
Employee Retention
Timely Resolution of Guest Complaints
Working Conditions
Flexible working hours, including weekends and public holidays.
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