Assistant General Manager (QSR Outlets) at Goldplates Feast House

Job Description

• The Assistant General Manager (AGM) / Head of Operations serves as a senior leadership figure responsible for the seamless day-to-day running of the restaurant, bridging culinary excellence with strong operational and administrative governance.
• This role demands a leader who is as comfortable reviewing food cost reports as they are refining a signature recipe.
• The AGM will deputise for the General Manager, drive performance across all departments, and ensure that the establishment delivers a consistently outstanding guest experience while meeting financial and operational targets.

Key Responsibilities
Operational Leadership:

• Oversee all daily restaurant operations across front-of-house, back-of-house, and administrative functions.
• Deputise for the General Manager in their absence, assuming full operational authority.
• Establish, implement, and enforce standard operating procedures (SOPs) across all departments.
• Drive continuous improvement initiatives to enhance service quality, efficiency, and profitability.
• Lead cross-functional team meetings and ensure alignment between kitchen, service, and admin teams.

Culinary Oversight & Recipe Management:

• Collaborate with the Head Chef/QC to develop, test, cost, and document standardised recipes and menus.
• Ensure culinary output consistently meets brand quality standards in taste, presentation, and portioning.
• Monitor and enforce food safety, hygiene, and HACCP compliance across all food handling areas.
• Drive menu innovation in line with market trends, seasonal availability, and guest feedback.
• Oversee recipe costing and ensure menu pricing supports target food cost margins.

Financial & Administrative Management:

• Manage operational budgets including food cost, labour cost, and overheads — reporting variances to the GM.
• Ensure procurement, supplier negotiations, and inventory control to minimise waste and optimise spend.
• Prepare weekly and monthly performance reports covering revenue, costs, covers, and guest satisfaction metrics.
• Coordinate with operations team on staff scheduling and ensure labour efficiency across all shifts.
• Coordinate with finance and HR on administrative processes, compliance, and reporting requirements.

Guest Experience & Brand Standards:

• Act as a brand ambassador, upholding the restaurant's identity, values, and service philosophy.
• Monitor guest feedback (in-person, online reviews) and implement corrective actions swiftly.
• Manage escalated guest complaints with professionalism and a solutions-first mindset.

Qualifications & Requirements
Education & Experience:

• Bachelor's Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field (preferred).
• 4–5 years of experience in food service operations, with at least 3 years in a senior management role.
• Demonstrable background in recipe development, menu engineering, and culinary administration.
• Proven experience managing P&L, budgets, and multi-departmental teams in a restaurant environment.

Skills & Competencies:

• Strong culinary knowledge with the ability to evaluate food quality, recipe accuracy, and kitchen performance.
• Excellent financial acumen — comfortable with cost analysis, budgeting, and performance reporting.
• Proficiency in restaurant management systems (POS, inventory, scheduling software) and MS Office Suite.
• Outstanding leadership presence with the ability to inspire, hold accountability, and develop people.
• Highly organised with the ability to prioritise and manage multiple operational workstreams simultaneously.
• Exceptional communication and interpersonal skills across all levels of the organisation.
• Deep knowledge of food safety regulations, HACCP principles, and health & safety compliance.