Assistant Restaurant Manager

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant operations to ensure efficiency, profitability, and excellent guest service. They supervise staff, monitor inventory and costs, maintain high food safety and cleanliness standards, and ensure customer satisfaction.

1. Operational Support

• Assist in managing daily restaurant operations.
• Ensure adherence to food safety, sanitation, and hygiene standards.
• Supervise opening and closing procedures.
• Ensure timely and accurate food preparation and service.

1. Staff Management

• Supervise and support front-of-house (FOH) and back-of-house (BOH) staff.
• Help in scheduling, training, and evaluating employees.
• Assist in resolving staff conflicts or performance issues.
• Motivate and guide team members to achieve performance targets.

1. Customer Service

• Handle customer inquiries, feedback, and complaints professionally.
• Ensure excellent customer service and dining experience.
• Monitor customer satisfaction and make improvements as needed.

1. Inventory and Cost Control

• Monitor stock levels and assist with inventory ordering.
• Reduce waste and control food and labor costs.
• Conduct regular inventory checks.

1. Financial and Administrative Tasks

• Support cash handling and end-of-day financial reconciliation.
• Prepare basic reports and performance metrics.
• Assist in meeting sales goals and cost efficiency targets.

• Bachelor’s Degree in Hospitality Management, Business Administration, Restaurant Management, or a related field.
• Minimum of 2–3 years of supervisory or assistant management experience in a fast-paced restaurant or food service environment.
• Proficiency in Point-of-Sale (POS) systems, inventory management software, and basic office applications (e.g., Microsoft Excel for reporting).
• Proven ability to lead, train, and motivate diverse teams in both Front-of-House and Back-of-House environments.
• Willingness to work varied shifts, including weekends, holidays, and evenings as required by restaurant operations.