Assistant Cluster Manager

Role Overview

Assistant Cluster Manager

Key Responsibilities

1. Operations Management

• Oversee daily restaurant operations including dining, kitchen, bar, and delivery services.
• Ensure smooth shift management and proper delegation of duties.
• Monitor compliance with Standard Operating Procedures (SOPs).
• Ensure proper inventory management, stock control, and vendor coordination.

2. Staff Management

• Assist in hiring, training, and onboarding of new staff.
• Schedule shifts, manage attendance, and handle staff deployment.
• Motivate and supervise team members to maintain high service standards.
• Conduct regular staff meetings and performance reviews.

3. Customer Service & Guest Relations

• Ensure high levels of customer satisfaction by addressing complaints quickly.
• Handle VIP/important guests and special requests professionally.
• Monitor guest feedback (in-person and online) and implement improvements.

4. Financial & Cost Control

• Support GM in budgeting, cost control, and expense monitoring.
• Track sales reports, daily revenue, and operational expenses.
• Identify areas to increase profitability while maintaining quality.

5. Compliance & Safety

• Ensure compliance with FSSAI, hygiene, and safety standards.
• Enforce restaurant policies regarding cleanliness, food safety, and employee discipline.
• Conduct regular audits of kitchen, bar, and storage areas.

6. Marketing & Promotions (Optional depending on company size)

• Assist in planning promotions, events, or special offers to attract customers.
• Coordinate with marketing team for local campaigns and brand visibility.

7. Reporting & Coordination

• Prepare and submit daily/weekly/monthly operations reports to the GM.
• Act as a liaison between management and frontline staff.
• Step in as acting GM in their absence.

Skillset Required

• Bachelor's degree in Business Administration, Hospitality Management, or related field.

• 35 years of experience

  in the hospitality or F&B industry, preferably in multi-unit restaurant operations
• Strong leadership and people management skills.
• Knowledge of F&B operations and industry trends.
• Problem-solving and conflict resolution ability.

• Financial acumen (budgeting, P&L understanding).

• Excellent communication and customer service orientation.