Assistant Restaurant Manager - Chinese Restaurant

1. Restaurant Operations Management
- Assist in managing the daily operations of the restaurant and related service areas.
- Monitor reservations, advance orders, special requests, and promotional activities to ensure operational readiness.
- Ensure restaurant facilities, dining areas, buffet lines, service stations, and guest areas are clean, organized, and properly prepared.
- Coordinate manpower planning, duty allocation, and operational support during peak meal periods.
- Monitor room service operations and ensure timely and accurate order delivery.
- Ensure compliance with hotel policies, hygiene standards, and operational procedures.
- Follow up on maintenance requests and report operational defects promptly.
2. Guest Experience & Service Excellence
- Ensure all guests receive professional, courteous, and attentive service at all times.
- Supervise restaurant associates to maintain high standards of hospitality and guest engagement.
- Ensure guests are properly greeted, seated, and attended to throughout their dining experience.
- Monitor food and beverage service quality, presentation, cleanliness, and timing.
- Handle guest concerns, complaints, and service recovery situations professionally and efficiently.
- Support promotional activities by encouraging upselling and menu recommendations to guests.
- Ensure VIPs, VVIPs, owners, and special guests receive personalized attention and excellent service.
3. Team Leadership & Staff Supervision
- Supervise and support restaurant associates during daily operations and peak service periods.
- Conduct staff briefings to communicate reservations, promotions, operational updates, VIP arrivals, and service expectations.
- Monitor staff grooming, punctuality, appearance, and professional conduct.
- Assist in preparing duty rosters, manpower scheduling, and staffing coordination.
- Support training and development initiatives for supervisory and service associates.
- Encourage teamwork, professionalism, and positive morale within the department.
- Ensure associates maintain alertness, attentiveness, and professional behavior throughout service operations.
4. Operational Coordination & Quality Control
- Coordinate closely with Kitchen, Stewarding, Banquet, and other hotel departments to ensure smooth operations.
- Conduct operational checks before meal periods to ensure all service areas are properly prepared.
- Monitor cleanliness and organization of dining areas, buffet stations, service stations, public areas, and operational equipment.
- Ensure operational standards are maintained during busy periods and peak hours.
- Assist in controlling operational costs and minimizing service disruptions.
- Monitor stock requisitions, mise-en-place preparation, and operational supplies.
5. Administration & Reporting
- Review operational logbooks, memos, reports, and departmental communications regularly.
- Ensure operational documentation and reports are accurate and completed on time.
- Participate in departmental briefings and meetings with F&B Management.
- Assist in implementing company policies, procedures, and service initiatives.
- Perform additional duties and special assignments as directed by Restaurant Manager or Hotel Management.