Assist the Assistant General Manager and General Manager in planning, coordinating, and managing staff and services to ensure restaurant operations run efficiently and effectively while maintaining customer service standards.
Lead a team of Captains, Cashiers, Hosts, and Service Attendants.
Formulate and implement operating procedures and standards, manage and develop staff, and liaise with executive management to meet short‑ and long‑term goals.
Support the General Manager in achieving financial, service, and other related goals set for the outlet through proactive management.
Deputize for the Assistant General Manager and General Manager during their absence.
Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
Review operating results with the team and identify opportunities to improve performance.