Assistant Store Manager/Store Manager (Restaurant)

Operations Management

• Oversee the daily restaurant operations to ensure smooth and efficient service.

• Ensure compliance with company SOPs, food safety, hygiene, and sanitation standards.

• Monitor food quality, service quality, and overall guest experience.

• Manage store opening and closing procedures.

• Ensure all equipment and facilities are properly maintained.

Sales & Business Performance

• Achieve sales, profitability, and productivity targets.

• Analyze daily, weekly, and monthly sales performance.

• Implement local store marketing initiatives to increase revenue.

• Control operational expenses and optimize labor costs.

Team Leadership

• Lead, coach, motivate, and develop the restaurant team.

• Conduct regular performance evaluations and provide constructive feedback.

• Build a positive working environment with high employee engagement.

• Ensure manpower planning and scheduling meet business requirements.

Inventory & Cost Control

• Monitor inventory levels and stock accuracy.

• Minimize food waste and operational losses.

• Control food cost, beverage cost, and operating expenses.

• Coordinate stock ordering and supplier requirements.

Customer Experience

• Handle customer complaints professionally and promptly.

• Ensure excellent hospitality and service standards.

• Maintain high customer satisfaction and loyalty.

Compliance

• Ensure compliance with labor regulations and company policies.

• Maintain food safety standards (HACCP/Food Safety).

• Ensure workplace safety and cleanliness.

Qualifications

• Minimum 3–5 years of experience as Restaurant Manager/Store Manager.

• Strong leadership and people management skills.

• Good understanding of restaurant operations and financial management.

• Excellent communication and problem-solving skills.

• Willing to work shifts, weekends, and public holidays.