Job Description

To support the Restaurant Manager in overseeing the daily operations of Letasu Japanese Hotpot, Sunway Pyramid ensuring excellent customer service, efficient manpower deployment, food quality, hygiene, sales performance and compliance with company operating standards.

A. Restaurant Operations

Assist in managing daily restaurant operations, including opening, closing, service preparation and peak-period deployment.
Ensure the dining area, kitchen, food preparation stations and equipment are maintained according to company standards.
Monitor food preparation, portion control, product quality and service consistency.
Ensure sufficient manpower coverage across kitchen and front-of-house stations.
Resolve operational issues promptly and escalate significant matters to the Restaurant Manager or Operations Manager.

B. Customer Service & Guest Experience

Communicate confidently with Mandarin-speaking customers to explain menu items, recommend food options and address enquiries.
Handle customer feedback, complaints and service recovery professionally.
Ensure the team delivers friendly, efficient and consistent service.
Support promotions, sales initiatives and customer engagement activities.

C. Manpower Management & Staff Development

Assist with staff recruitment, onboarding, training, rostering and attendance monitoring.
Allocate manpower according to business volume, shift requirements and station competency.
Coach team members on service standards, product knowledge, food safety and operating procedures.
Conduct pre-shift briefings and monitor staff performance during service.
Support staff engagement, performance reviews and retention initiatives.

D. Kitchen & Food Safety Management

Supervise coordination between kitchen and service teams to ensure smooth food delivery.
Ensure proper handling, storage, preparation and serving of meat, seafood, vegetables, soup bases and other ingredients.
Maintain strict hygiene, sanitation, temperature-control and cross-contamination prevention standards.
Ensure all team members understand the restaurant's non-halal food operations and follow the relevant handling procedures.
Monitor stock levels, wastage, food costs and stock rotation.