Assistant Restaurant Manager

Job Summary The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant operations, leading the service team, maintaining excellent customer service, and ensuring the restaurant meets quality, safety, and financial standards. Responsibilities • Assist the Restaurant Manager in managing daily restaurant operations to ensure smooth workflow and service delivery • Supervise and motivate front-of-house and service staff during shifts to maintain high team performance and productivity • Deliver and uphold high standards of customer service to achieve excellent guest satisfaction • Handle customer feedback, complaints, and service recovery professionally to resolve issues and enhance customer experience • Support staff training, coaching, onboarding, and performance development to build a skilled and motivated team • Assist with staff scheduling, shift planning, and manpower allocation to optimize workforce efficiency • Monitor food and beverage quality, presentation, and service standards to ensure customer satisfaction and compliance • Ensure compliance with food safety, hygiene, health, and workplace safety regulations to maintain a safe environment • Monitor inventory, stock levels, wastage, and proper storage of food and beverage items to control costs and reduce waste • Assist with cost control, cash handling, sales monitoring, and daily operational reporting to support financial management • Maintain cleanliness, organization, and proper maintenance of the restaurant to provide a welcoming environment • Coordinate closely with kitchen and service teams to ensure seamless restaurant operations • Assist with opening and closing procedures, including cash reconciliation and outlet security, to safeguard assets • Support the implementation of promotions, company policies, and standard operating procedures to drive business goals • Act as Manager on Duty in the absence of the Restaurant Manager to maintain operational leadership • Identify opportunities to improve service quality, operational efficiency, and sales to contribute to business growth Preferred competencies and qualifications • Diploma or degree in Hospitality Management, Business Management, or a related field • Previous experience in restaurant, hospitality, or food & beverage operations • Supervisory or team-leadership experience • Strong communication, leadership, and interpersonal skills • Good customer-service and problem-solving abilities • Knowledge of food safety, hygiene, and restaurant operating procedures • Ability to work effectively in a fast-paced environment • Good organizational and time-management skills • Willingness to work shifts, weekends, and public holidays