DEPUTY RESTAURANT MANAGER

1. PRIMARY FUNCTION

Assist the Restaurant Manager to lead the team in attainment of quality in service, food and cleanliness. Handle restaurant administrative matters.

1. DUTIES AND RESPONSIBILITIES

2.1 Ensure that the restaurant operates in compliance with the Operating Level Program Standards, local authorities and MOE’s regulation. Enforce the in-house housekeeping and cleaning schedule.

2.2 Maintain quality of food and ice cream by checking on preparation procedures and taking actions if necessary.

2.3 Maintain high standards in customer service through close supervision of staff and implementation of in-house training and development programs.

2.4 Maintain a safe level of restaurant’s inventory for business operation. Ensure strict receiving, checking and storage procedures for inventory.

2.5 Ensure accuracy for all sales taking, including cash bank-in, credit card payment, etc.

2.6 Enforce discipline and ensure proper conduct of all staff. Create a high level of morale amongst the staff in the restaurant.

2.7 Plan duty roster for the restaurant service staff, keeping within labor budget.

2.8 Maintain in good condition for all equipment and fitting in the restaurant through enforcement of maintenance programs. Liaise with assigned contractors on maintenance and servicing of equipment.

2.9 Enforce internal cost control systems and procedures as set out by the Restaurant Manager.

2.10 Recruit and select service staff. Develop, coach and train supervisors and staffs to meet performance standards.

2.11 Assist Restaurant Manager in restaurant administrative duties and any other duties assigned by the Restaurant Manager.