The posting
1. Restaurant Operations & Shift Management
- Assist the Restaurant Manager in overseeing the overall day-to-day operations of the restaurant.
- Act as the Person-in-Charge (PIC) in the absence of the Restaurant Manager.
- Oversee opening and closing procedures and ensure the restaurant is operationally ready for service.
- Plan daily manpower deployment, station assignments, staff breaks and shift coverage according to operational requirements.
- Conduct pre-shift briefings covering reservations, promotions, events, manpower and operational priorities.
- Monitor service flow, customer waiting times and operational bottlenecks, and redeploy manpower where necessary.
2. Service & Order Fulfilment
- Supervise restaurant operations across food counter, drinks, dining, welcome, cashier/POS, packing and other assigned operational stations.
- Ensure customers are welcomed, seated and served according to PU3's service standards.
- Monitor dine-in, takeaway, delivery, catering and bulk-order fulfilment to ensure accuracy and timely handover.
- Handle customer feedback and complaints, provide appropriate service recovery within authorised limits and escalate significant matters where required.
- Coordinate operational requirements for catering, bulk orders, PU3/IVORY events and other assigned activities.
3. Operational Standards, Safety & Asset Control
- Ensure cleanliness, sanitation, food safety and pest-monitoring requirements are consistently followed.
- Monitor cashier, POS and payment operations, including cash handling, authorised adjustments and daily reconciliation.
- Monitor FOH inventory, consumables, tableware, cutlery, equipment, furniture and operational assets.
- Ensure shortages, breakages, damaged equipment and maintenance requirements are properly reported and followed up.
- Identify and respond to operational incidents, take immediate containment action where necessary and escalate according to established procedures.
4. Staff Supervision & Development
- Supervise employees' compliance with SOPs, Work Instructions (WI), Guidelines and operational checklists.
- Monitor staff attendance, punctuality, grooming, conduct and work performance.
- Provide on-the-job coaching, guidance and corrective instruction where performance or SOP gaps are identified.
- Support staff cross-training and ensure employees are competent in their assigned stations.
- Report recurring performance, conduct or operational issues to the Restaurant Manager.
5. Documentation, Reporting & Coordination
- Review operational checklists, reports and records to ensure they are completed accurately and on time.
- Ensure proper handover of outstanding operational matters between shifts and before off days/leave.
- Liaise with relevant internal departments, vendors, building management and other parties on assigned operational matters.
- Escalate significant or unresolved operational matters to the Restaurant Manager/Management.
6. Operational Improvement & Management Support
- Identify recurring operational issues and recommend improvements to workflow, manpower deployment, service standards and SOPs.
- Support the Restaurant Manager in implementing operational improvements, staff training and performance-management initiatives.
- Perform other reasonable duties related to restaurant operations as assigned by Management.



