Assistant Restaurant Manager

Key Responsibilities:

1. Restaurant Operations

• Assist in managing the day-to-day operations of the restaurant.
• Ensure smooth service during operational hours.
• Maintain cleanliness, hygiene, and safety standards as per company guidelines.
• Monitor opening and closing procedures of the restaurant.

2. Team Supervision

• Supervise service staff including captains, stewards, and hostesses.
• Conduct daily briefings and allocate duties to team members.
• Support recruitment, training, and performance management of staff.
• Ensure discipline and proper grooming standards among employees.

3. Guest Experience

• Ensure excellent customer service and guest satisfaction.
• Handle guest complaints and resolve issues promptly and professionally.
• Maintain a welcoming atmosphere for guests.

4. Sales & Revenue Management

• Support in achieving sales targets and increasing revenue.
• Promote upselling and suggestive selling among service staff.
• Monitor table turnover and service efficiency.

5. Inventory & Cost Control

• Assist in managing inventory of restaurant supplies.
• Monitor wastage and ensure cost control measures are followed.
• Coordinate with kitchen and purchase teams for stock requirements.

6. Compliance & Documentation

• Ensure compliance with food safety and hygiene regulations.
• Maintain operational reports, staff attendance, and daily sales records.
• Follow company SOPs and operational guidelines.

Required Skills & Competencies

• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Problem-solving and decision-making ability
• Customer-focused approach
• Knowledge of restaurant operations and service standards

Qualifications

• Graduate in Hotel Management / Hospitality Management preferred
• Minimum 3–6 years of experience in restaurant or hospitality operations
• Experience in fine dining or multi-cuisine restaurants is an advantage