The Assistant Restaurant Manager supports in overseeing daily operations, ensuring high-quality service, and maintaining customer satisfaction. Responsibilities include staff supervision, ensuring food quality and hygiene standards, handling customer inquiries, managing inventory, and optimizing operational efficiency. The role requires strong leadership, problem-solving skills, and a customer-focused approach to enhance dining experiences and drive business success.

RESPONSIBILITIES

Key Responsibilities:

• Assist in the overall management of restaurant operations, including staff supervision, customer service, and daily workflow.
• Support the Restaurant Manager in executing strategies to enhance customer experience and maximize revenue.
• Ensure high standards of food quality, presentation, and hygiene in compliance with health and safety regulations.
• Supervise and train staff to maintain excellent service standards and professionalism.
• Handle customer inquiries, feedback, and complaints to ensure satisfaction and resolve issues promptly.
• Monitor inventory levels and coordinate with suppliers to maintain stock of necessary restaurant supplies.
• Assist in staff scheduling, ensuring adequate coverage for smooth operations.
• Work closely with the kitchen team to ensure efficient food preparation and timely service.
• Conduct regular inspections of the restaurant to ensure cleanliness, organization, and compliance with company policies.
• Support in managing budgets, controlling costs, and optimizing operational expenses.
• Monitor sales performance, prepare reports, and assist in setting business goals and objectives.
• Ensure all restaurant policies, procedures, and brand guidelines are adhered to consistently.

ROLE CRITERIA

Skills:

• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Customer-focused mindset with problem-solving skills.
• Ability to multitask and handle high-pressure situations effectively.
• Knowledge of restaurant operations, including food safety and hygiene standards.
• Organizational and time-management skills.
• Basic understanding of financial management and cost control.
• Proficiency in POS systems and restaurant management software.

Experience:

• Minimum of 2 years of experience in restaurant or hospitality management.
• Experience in supervising teams and managing restaurant operations.
• Knowledge of customer service best practices and restaurant workflow.