Assistant Manager

Role Overview

Assistant Manager at TGP International. The role supports the Venue Manager in overseeing daily operations of the dining hall, ensuring front-of-house operations run efficiently with consistently high standards of guest service, cleanliness, and operational performance.

Role Purpose

The Assistant Manager provides operational leadership on the floor, directly supervising Floor Supervisors and front-of-house teams to ensure smooth service flow, staff coordination, and maintenance of service standards across the venue.

Key Responsibilities

Front-of-House Operations Management

• Support the Venue Manager in overseeing daily operations of the dining hall floor.
• Ensure service standards, operational procedures, and cleanliness standards are consistently maintained.
• Supervise the daily activities of Floor Supervisors and front-of-house teams.
• Monitor service flow and ensure smooth coordination between teams during operating hours.
• Assist in resolving operational issues that may arise during service.

Team Supervision & Staff Coordination

• Provide leadership and guidance to Floor Supervisors and front-of-house team members.
• Ensure staff perform their duties in accordance with company policies and service standards.
• Support staff development through coaching, guidance, and operational feedback.
• Ensure team members maintain professional appearance and service etiquette.

Staff Scheduling & Workforce Planning

• Prepare and manage staff schedules for the front-of-house team, ensuring adequate operational coverage.
• Coordinate with the Venue Manager and supervisors to ensure efficient staff allocation across shifts.
• Monitor staffing levels to ensure operational efficiency and avoid overstaffing or understaffing.
• Adjust schedules when required to accommodate operational needs, leave requests, or peak service periods.

Guest Service & Experience

• Ensure guests receive high levels of service and hospitality throughout their visit.
• Support the team in addressing guest inquiries, requests, or complaints in a professional manner.
• Monitor guest interactions and ensure service standards are maintained across the venue.

Operational Coordination

• Work closely with the Venue Manager, Floor Supervisors, and Reception team to ensure smooth venue operations.
• Communicate operational updates, service issues, and guest feedback to management.
• Assist in coordinating daily operational briefings and service preparations.

Health, Safety & Compliance

• Ensure compliance with health, safety, and hygiene standards across front-of-house operations.
• Support the implementation of safety procedures and operational guidelines.
• Ensure that staff follow company policies and operational procedures.

Qualifications & Experience

• Minimum 4–6 years of experience in hospitality or food and beverage operations.
• At least 2 years of experience in a supervisory or leadership role.
• Experience in high-volume dining venues, restaurants, or food halls is preferred.

Skills & Competencies

• Excellent communication and interpersonal skills.
• Strong organizational and scheduling abilities.
• Ability to manage operations in a fast-paced hospitality environment.
• Good problem-solving and decision-making skills.
• Fluent communication in English is required.
• Knowledge of Arabic is considered an advantage.
• Good understanding of operational flow and service standards in hospitality environments.
• Strong leadership and team supervision abilities.
• Professional and confident leadership presence.
• Strong attention to detail and commitment to service standards.
• Ability to motivate teams and support operational excellence.
• Ability to work effectively under pressure during busy service periods.