Assistant Restaurant Manager

Key Responsibilities

1. Operational Management

•

Assist in overseeing daily restaurant operations, ensuring smooth and efficient service.

•

Monitor and manage inventory levels, placing orders for stock and supplies as needed.

•

Maintain food safety and hygiene standards.

•

Ensure all equipment is functioning properly and report maintenance needs.

2. Team Supervision

•

Support the recruitment, training, and development of staff members.

•

Lead and motivate the team to deliver exceptional customer service.

•

Manage staff schedules, shift assignments, and attendance.

•

Resolve employee conflicts and escalate issues to the Restaurant Manager when required.

3. Customer Experience

•

Handle guest complaints professionally and provide prompt resolutions.

•

Monitor customer feedback and implement measures to improve satisfaction.

•

Ensure the restaurant ambiance, cleanliness, and service standards meet guest expectations.

4. Financial Management

•

Assist in achieving sales targets and maximizing revenue through effective up-selling and promotions.

•

Monitor daily cash flow, sales reports, and reconcile accounts.

•

Control costs by managing manpower, inventory, and minimizing waste.

5. Compliance and Reporting

•

Ensure compliance with company policies, health and safety standards, and labour laws.

•

Prepare and submit reports on sales, staff performance, and operational issues to the Restaurant Manager.

•

Stay updated with industry trends and contribute ideas to improve operations.