Job Summary

Job Summary

To assist and support the Branch Manager in overseeing branch operations effectively and profitably, while taking full charge in their absence. Responsible for maintaining high standards in quality, service, cleanliness, and value .



Customer Service

• Greet customers, manage table reservations, and maintain waiting lists.
• Present the menu, handle queries, and suggest food/beverage options.
• Ensure prompt guest service, conduct table checks, and monitor ticket delivery times.
• Oversee FOH staff compliance with TCB’s service standards.
• Ensure takeout orders meet accuracy and service standards.
• Document and resolve customer issues; consolidate feedback for reporting.
• Conduct daily pre-shift briefings and communicate across shifts.
• Lead and motivate FOH staff to improve performance.

Team Administration & Development

• Lead by example with proactive, positive leadership.
• Execute daily opening/closing checklists, line checks, and logbook entries.
• Manage station assignments, cleaning schedules, and side duties.
• Approve weekly staff schedules (including outsourced cleaners).
• Enforce uniform, appearance, and hygiene standards.
• Update daily FSMS logs (food safety compliance).
• Conduct one-on-one meetings for feedback and development.
• Act as full in-charge during the Branch Manager’s absence.

Health & Hygiene

• Enforce hygiene/cleanliness standards across FOH and kitchen.
• Conduct weekly uniform and personal hygiene inspections.
• Submit monthly license inspection reports.
• Oversee equipment maintenance (AC, lights, sound system).
• Investigate/resolve food quality issues.
• Ensure compliance with health, safety, and work permits.

Operational Support

• Oversee daily raw material orders (coordinate with Central Kitchen).
• Supervise warehouse and supplier orders (3x/week: Sun, Mon, Wed).
• Monitor inventory levels and conduct monthly stock checks (with Finance).
• Assist with invoice booking, waste reports, and daily DSR/cash deposits.
• Send daily sales updates to relevant departments.
• Plan and execute fruits/vegetable orders (ensure quality control).
• Collaborate with Branch Manager on uniform requests (monthly).