Assistant Restaurant Manager

Key Responsibilities

• Daily Operations: Oversee front-of-house and back-of-house daily activities to ensure smooth operations and high service standards.
• 
  
• Staff Management: Assist in scheduling, training, supervising, and evaluating floor staff, servers, and kitchen personnel.
• 
  
• Customer Satisfaction: Handle guest inquiries, feedback, and complaints promptly to maintain excellent customer service and high satisfaction levels.
• 
  
• Inventory & Stock: Monitor inventory levels, assist with ordering supplies, minimize food waste, and conduct regular stock audits.
• 
  
• Financial Oversight: Manage cash registers, reconcile daily receipts, and support the Restaurant Manager in meeting sales goals and controlling operating costs.
• 
  
• Compliance & Safety: Ensure strict compliance with health, safety, food hygiene, and sanitation regulations across all departments.
• 
  

Required Qualifications & Skills

• Education: High school diploma required; a degree or diploma in Hospitality Management or Business Administration is preferred.
• 
  
• Experience: Prior experience as a shift supervisor, team leader, or assistant manager in a restaurant or hospitality setting.
• 
  
• Key Competencies: Strong leadership, operational problem-solving, active listening, basic financial acumen, and ability to thrive in a fast-paced environment.