ASSISTANT RESTAURANT MANAGER

Position Purpose

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily operations, ensuring the highest standards of food quality, customer service, and team efficiency. The role demands excellent organizational, leadership, and problem-solving skills to maintain smooth restaurant operations and deliver an outstanding dining experience.

Key Responsibilities

1. Key Accountabilities:

• Assist in overseeing the day-to-day operations of the restaurant, ensuring operational excellence.
• Relieve the Restaurant Manager during their absence, assuming full responsibility for the restaurant.
• Monitor and manage sales, cost control, and inventory to ensure budget targets are met.
• Supervise and motivate staff, ensuring they adhere to company standards and protocols.
• Conduct interviews, assist in hiring, and participate in performance evaluations.
• Provide ongoing training and development to staff, ensuring team performance and growth.
• Maintain high standards of cleanliness, hygiene, and safety across the restaurant.
• Assist in the preparation of staff rosters and manage staffing levels to meet business needs.
• Ensure smooth coordination between kitchen and front-of-house teams.

2. Operations Accountability:

• Handle customer complaints and feedback, ensuring a quick resolution and customer satisfaction.
• Collaborate with the Restaurant Manager to implement marketing strategies and seasonal promotions.
• Assist with the financial management of the restaurant, including preparing reports on sales, inventory, and wastage.
• Support in maintaining operational records, ensuring all audits and inspections are up to date.
• Foster a positive work culture and team morale by encouraging collaboration and continuous learning.
• Contribute to budget preparation and financial forecasting for the Food & Beverage division.
• Ensure compliance with all health, safety, and regulatory requirements in the restaurant.
• Monitor and control food and beverage costs, ensuring efficient inventory management.
• Assist with the ordering and procurement of supplies to maintain stock levels.

Essential Qualifications and Experience

• Education:Diploma in Hospitality or Bachelor’s degree in hospitality, Business Administration, or a related field (preferred).
• Experience:Minimum 3–8 years in restaurant management or a similar
• Skills:
  • Strong leadership and team management skills.
    b. Excellent communication, customer service, and interpersonal skills.
    c. Financial acumen with the ability to manage budgets and analyze financial data.
    d. Strong organizational and problem-solving abilities.
    e. Ability to manage multiple tasks and work in a fast-paced environment.
    f. Proficiency in restaurant management software and tools