Restaurant Assistant Manager Mango Tree Surawong

1. Team Management

• Recruit, select, train, and supervise staff to ensure readiness to perform according to company standards.
• Assign tasks, follow up on results, and provide guidance to develop team performance.
• Promote teamwork and create a good working atmosphere.

1. Customer Service

• Ensure customers receive quality service and create impressive experiences.
• Receive and resolve customer complaints or issues appropriately and promptly.
• Promote service standards that are polite, attentive, and friendly.

1. Restaurant Management

• Support daily operations, including opening–closing the restaurant.
• Plan and manage manpower appropriately for service.
• Oversee the readiness of stock, raw materials, equipment, and service areas.
• Control resource usage, costs, and reduce waste.
• Oversee the cleanliness, safety, and hygiene of the restaurant.

1. Sales and Cost Management

• Monitor sales, expenses, and restaurant performance.
• Analyze problems and support approaches to increase efficiency and profit.
• Support sales promotion activities and various campaigns.

1. Food and Service Quality Control

• Coordinate with the kitchen team to maintain and develop food quality.
• Inspect quality, taste, and presentation to ensure they meet standards.
• Use customer feedback to improve products and services.

1. Reporting and Compliance

• Prepare and verify reports on sales, costs, stock, and restaurant operations.
• Ensure operations comply with company policies, laws, and relevant regulations.
• Support the Restaurant Manager in solving problems and developing restaurant operations.

Qualifications: Can communicate in English at a conversational level. Have at least 2–3 years of experience in restaurants or team management. Have leadership qualities and the ability to manage a team. Have good communication, problem-solving, and decision-making skills. Have knowledge of Food Safety, Hygiene, and service standards. Have an understanding of sales, costs, and restaurant operations. Can work in shifts, including weekends and public holidays.