Assistant Manager - Outlet

Role summary

Main duties

• Support outlet management and smooth daily operations; lead and motivate the team to deliver consistent service standards.
• Monitor service throughout meal periods and handle guest feedback, complaints, and service recovery.
• Conduct briefings, training, and on-the-job coaching; assist with staffing, duty rosters, attendance, and productivity.
• Coordinate with culinary and beverage teams; monitor service quality, cleanliness, presentation, and guest feedback.
• Support cost control, revenue enhancement, upselling, and efficient resource use; prepare operational reports and recommendations.
• Ensure compliance with company policies, brand standards, hygiene, food safety, and health and safety procedures.
• Assist with inventory, operating supplies, equipment maintenance, and stock requisitions.
• Oversee reservations, guest preferences, VIP requirements, special events, and private dining; engage guests and support peak service.

Qualifications

• Diploma or bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• 3–5 years of food and beverage experience, including at least 1–2 years in a supervisory role in a luxury hospitality environment.
• Strong knowledge of restaurant operations, guest service, and luxury dining.
• Leadership, team development, employee engagement, communication, interpersonal, problem-solving, and organizational skills.
• Understanding of budgeting, cost control, inventory management, and revenue optimization.
• Ability to perform in a fast-paced environment with attention to detail.
• Proficiency in restaurant management systems and Microsoft Office.