Restaurant Assistant Manager

Core ResponsibilitiesService & Customer Experience

Lead and ensure delivery of consistent, high-quality customer service across all shifts, setting and reinforcing service standards that exceed guest expectations and build brand loyalty.

Daily Operations Management

Oversee all operational functions including reservations, seating, table management, order fulfillment, and guest satisfaction throughout service hours.

Staff Leadership & Development

Recruit, train, and supervise front-of-house and back-of-house staff; conduct performance reviews; foster a positive team culture; manage scheduling and ensure adequate staffing coverage.

Financial Management & Cost Control

Monitor revenue performance, control costs (food, labor, supplies), maintain budgets, reduce waste, and ensure profitability metrics are met monthly.

Quality Assurance & Compliance

Conduct regular audits on food safety, hygiene, cleanliness, and regulatory compliance; maintain health and safety standards across the restaurant.

Inventory & Vendor Management

Oversee inventory levels, manage vendor relationships, approve purchases, negotiate contracts, and ensure cost-effective procurement aligned with budget.

Customer Feedback & Problem Resolution

Address guest complaints promptly and professionally; gather and analyze customer feedback; implement improvements based on feedback and operational insights.

Marketing & Guest Relations

Support promotional activities, manage online reputation and reviews, build relationships with regular customers, and drive repeat business through exceptional service.

Reporting & Metrics Tracking

Prepare daily, weekly, and monthly performance reports covering sales, covers (orders), food costs, labor costs, ratings, KPIs, and variance analysis against targets.

Shift Coordination

Ensure smooth handoffs between shifts, communicate key updates to team members, document incidents, and escalate critical issues to management.

• Key Performance Indicators (KPIs)Daily/Monthly sales revenue and average order value (AOV)
• Guest ratings and reviews (minimum 4.3+ rating target)
• Labor cost percentage (target: 25-30% of revenue)
• Food cost percentage (target: 28-32% of revenue)
• Order accuracy and fulfillment rate (target: 98%+)
• Table turnover rate and covers per service
• Staff turnover and retention rates
• Customer satisfaction scores and NPS

Required QualificationsExperience: 3+ years in restaurant management, food service operations, or hospitality management; experience with multi-outlet operations preferred.

Technical Skills: Proficiency with POS systems, basic accounting knowledge, inventory management software, and reservation systems.

Leadership: Proven ability to lead and motivate diverse teams, manage conflict, and drive performance improvement.

Communication: Excellent written and verbal communication; fluent in local language plus English; ability to engage effectively with staff and guests.

Analytical: Strong data interpretation skills for KPI tracking, cost analysis, and performance reporting.