The Assistant Restaurant Manager supports the daily operations of the restaurant, ensuring smooth service, staff management, and customer satisfaction. This role acts as the second-in-command and helps implement strategies to drive profitability, maintain quality standards, and uphold brand values.
Key Responsibilities:
• Assist the Restaurant Manager in overseeing daily front and back-of-house operations.
• Supervise and schedule staff; lead shifts as needed.
• Ensure excellent customer service and promptly resolve guest complaints.
• Maintain high food quality, hygiene, and safety standards.
• Support inventory management, ordering, and stock control.
• Help train, motivate, and develop staff performance.
• Monitor cash handling, billing, and POS accuracy.
• Contribute to achieving sales targets and cost control.
• Step in during the absence of the Restaurant Manager.
Experience: 2+ years in a supervisory role in the hospitality industry.
• Education: Diploma or degree in Hospitality Management preferred.
• Skills:
• Strong leadership and interpersonal skills
• Problem-solving and conflict resolution
• Good understanding of restaurant operations
• Familiarity with POS systems and reporting tools
• Basic knowledge of F&B inventory and costing
• Personality: Energetic, team player, guest-focused, calm under pressure.
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