Assist the Restaurant Manager in managing daily restaurant operations and service activities.
Supervise front-of-house staff and ensure smooth coordination between service and kitchen teams.
Ensure high standards of customer service, food safety, hygiene, and restaurant presentation.
Handle customer complaints, feedback, and service recovery effectively.
Monitor staff attendance, duty rosters, grooming, discipline, and performance.
Support sales growth through upselling, suggestive selling, and customer engagement.
Monitor billing accuracy, cash handling, POS transactions, and daily sales reports.
Track inventory, minimize wastage, and ensure proper utilization of resources.
Ensure compliance with company SOPs, operational policies, and quality standards.
Assist in staff training, performance monitoring, and achieving outlet targets.
Coordinate with the management team to improve operational efficiency and profitability.