Job Summary:
The Deputy Restaurant Manager ensures the restaurant operates efficiently and profitably while
maintaining high standards in customer service, quality, and cleanliness.
Key Responsibilities:
A. Customer Service:
• Deliver 101% customer satisfaction through fast, friendly service.
• Address customer complaints promptly.
• Conduct customer feedback evaluations weekly.
B. Quality Management:
• Ensure compliance with CHAMPS Standards.
• Perform hourly temperature checks and manage inventory to reduce waste.
C. Team Management:
• Recruit and train team members.
• Conduct shift briefings and ensure productivity.
• Plan and develop team members for future roles.
D. Sales and Profitability:
• Analyze P&L and manage labor costs.
• Order inventory and manage delivery operations.
• Develop and execute sales promotion incentives.
E. Operational Excellence:
• Maintain cleanliness and security standards.
• Handle financial transactions securely.
Qualifications:
• Strong leadership, interpersonal, and communication skills.
• Basic computer skills for POS systems.
• Proficiency in English and the local language.
• Physical ability to handle restaurant tasks and environments.
Skills
• Strong leadership
• Passionate in Sales Building
• Good written and verbal communications
• Ability to handle multiple tasks
• Can work under pressure in a fast-paced environmen
