Company Description Wing Lok Yuen Restoran is a restaurant company headquartered at 123, Jalan Idris, Kampar, Malaysia, serving guests in a casual, welcoming setting. The restaurant focuses on delivering consistent, high-quality food and attentive service to a diverse customer base. Team members work in a fast-paced environment that values reliability, collaboration, and respect for colleagues and guests. The business offers opportunities to learn restaurant operations and grow into leadership roles. Wing Lok Yuen Restoran is expanding its presence and is seeking team leaders who are committed to operational excellence and customer satisfaction.
Role Description The Assistant Team Manager is a full-time, on-site role based in Georgetown, supporting the day-to-day operations of the restaurant. This role assists the Team Manager in supervising front-of-house and back-of-house staff, organizing shifts, and ensuring service standards are consistently met. Responsibilities include coordinating daily tasks, monitoring food quality and presentation, handling guest inquiries and feedback, and helping resolve issues promptly and professionally. The Assistant Team Manager supports inventory control, basic reporting, and adherence to hygiene, safety, and quality guidelines. This position involves active participation on the floor, coaching team members, and fostering a positive, inclusive work environment.
Qualifications

Experience in restaurant or hospitality operations, including support for both front-of-house and back-of-house activities.
Strong team leadership and people management skills, with the ability to supervise, coach, and motivate staff.
Customer service skills, with a focus on courteous communication, problem-solving, and handling guest feedback.
Organizational and time management abilities to coordinate shifts, prioritize tasks, and maintain smooth daily operations.
Basic understanding of food safety, hygiene standards, and workplace health and safety practices.
Comfort with simple administrative tasks such as shift documentation, inventory checks, and reporting to management.
Ability to work flexible hours, including evenings, weekends, and holidays as required in a restaurant setting.
Previous supervisory or lead experience in a restaurant or similar environment is preferred but not mandatory.
Proficiency in spoken English; additional local languages are an advantage.