Assistant Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, efficient staff management, adherence to quality and hygiene standards, and achievement of sales and profitability targets.

• Key Responsibilities
• Operations Management
• Oversee day-to-day restaurant operations and ensure smooth service delivery
• Maintain food quality, presentation, and service standards as per company SOPs
• Ensure compliance with FSSAI, safety, hygiene, and statutory regulations
• Manage opening and closing procedures of the restaurant
• Team Management
• Recruit, train, schedule, and supervise restaurant staff
• Conduct regular performance reviews and provide coaching and feedback
• Maintain staff discipline, motivation, and productivity
• Manage attendance, leave, and roster planning
• Customer Experience
• Ensure high levels of customer satisfaction and handle guest complaints professionally
• Monitor service quality and implement improvements where required
• Build strong relationships with regular guests and resolve escalations
• Sales & Cost Control
• Drive sales through upselling, promotions, and local marketing initiatives
• Control food cost, labor cost, and wastage
• Monitor inventory levels and ensure timely ordering of supplies
• Analyze daily sales reports and take corrective actions
• Financial & Reporting
• Prepare daily, weekly, and monthly operational reports
• Manage cash handling, billing accuracy, and reconciliation
• Support audits and compliance checks
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• Skills & Competencies
• Strong leadership and people management skills
• Excellent communication and customer-handling abilities
• Good understanding of restaurant P&L, cost control, and inventory management
• Ability to work under pressure and in shifts
• Basic computer skills (POS, MS Excel, reports)
• Key Performance Indicators (KPIs)Sales growth and profitability
• Customer satisfaction scores
• Staff retention and productivity
• Compliance with SOPs and hygiene standards