Job Title
Assistant Restaurant Manager
Department
Food & Beverage / Restaurant Operations
Reports To
Restaurant Manager / General Manager / Operations Manager
Job Summary
The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant operations, ensuring excellent guest service, efficient team performance, food quality, hygiene standards, and profitability. The role involves supervising staff, managing service operations, handling customer concerns, monitoring inventory, and maintaining compliance with company policies and health and safety regulations.
Key Responsibilities
- Assist the Restaurant Manager in managing daily restaurant operations and service activities.
- Supervise, train, and motivate restaurant staff to deliver high-quality customer service.
- Ensure smooth front-of-house and back-of-house coordination during operations.
- Monitor guest experience and maintain high standards of hospitality and service excellence.
- Handle customer feedback, complaints, and service recovery professionally.
- Support staff scheduling, shift planning, and workforce allocation.
- Conduct pre-shift briefings and communicate operational updates to team members.
- Monitor food presentation, service quality, and compliance with restaurant standards.
- Ensure compliance with food safety, hygiene, sanitation, and workplace safety requirements.
- Monitor inventory levels, stock usage, and assist with ordering and receiving supplies.
- Support cost control initiatives, including minimizing food waste and operational losses.
- Assist in monitoring sales performance and achieving revenue targets.
- Ensure proper cash handling procedures and support daily financial reporting.
- Coordinate with kitchen, service, purchasing, and maintenance teams.
- Maintain restaurant cleanliness, ambiance, and operational readiness.
- Assist in implementing promotions, events, and customer engagement activities.
- Support employee onboarding, training, and performance evaluations.
- Prepare operational reports and provide feedback to management.
- Ensure compliance with company policies, licensing requirements, and regulatory standards.
Required Qualifications
- Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field is preferred.
- 3–7 years of experience in restaurant operations, hospitality, or food and beverage management.
- Previous experience in a supervisory or assistant management role is preferred.
- Knowledge of restaurant service standards and operational procedures.
Technical Skills
- Strong understanding of restaurant operations, including dining service, kitchen coordination, and customer service.
- Knowledge of food safety and hygiene standards (HACCP certification is an advantage).
- Experience with POS systems, inventory management, and restaurant reporting tools.
- Ability to manage staffing schedules and daily operational requirements.
- Basic understanding of cost control, budgeting, and sales performance analysis.
- Knowledge of hospitality standards and service excellence practices.
- Proficiency in Microsoft Office and restaurant management software.
Soft Skills
- Strong leadership and team management abilities.
- Excellent communication and interpersonal skills.
- Customer-focused approach with strong problem-solving abilities.
- Ability to work under pressure in a fast-paced environment.
- Strong organizational and multitasking skills.
- Positive attitude and professional appearance.
- Decision-making ability and attention to detail.
Preferred Experience
- Experience in hotels, fine dining restaurants, cafés, casual dining, or multi-outlet restaurant operations.
- Experience managing high-volume restaurant operations.
- Familiarity with international hospitality standards.
- Experience training and developing service teams.
- Knowledge of local food safety regulations and labor requirements.
Key Performance Indicators (KPIs)
- Customer satisfaction and guest feedback scores.
- Achievement of sales and revenue targets.
- Food and beverage cost control performance.
- Staff productivity and attendance management.
- Compliance with food safety and hygiene standards.
- Reduction in customer complaints and service issues.
- Inventory accuracy and reduction of wastage.
- Successful execution of daily restaurant operations.
Working Conditions
- Primarily restaurant-based with frequent interaction with guests and staff.
- Requires flexibility to work evenings, weekends, holidays, and peak business periods.
- May require extended hours during events, promotions, or high-volume operations.
- Compliance with company Health, Safety, Food Hygiene, and Quality standards.
