Assistant Restaurant Manager

1. Operational ManagementAssist in day-to-day restaurant operations including service, cleanliness, food quality, and customer experience. Supervise opening and closing procedures, shift planning, and task allocation. Coordinate with kitchen and service teams to ensure timely service and order accuracy. 2. Customer ServiceAddress and resolve customer queries or complaints promptly and professionally. Ensure high standards of hospitality and courteous service at all times. Monitor guest feedback and implement improvement measures when needed. 3. Team ManagementSupervise and support service staff, kitchen coordinators, and cleaning teams. Train and onboard new staff on SOPs, product knowledge, service etiquette, and hygiene standards. Ensure staff discipline, punctuality, grooming, and positive attitude. 4. Inventory & Cost ControlMonitor inventory levels of consumables and coordinate timely stock requisitions. Ensure no wastage or misuse of resources. Assist in cost control by optimizing staffing, usage, and portioning. 5. Sales & PromotionsSupport implementation of upselling techniques, daily promotions, and combo offerings. Monitor sales targets and assist the team in achieving daily/weekly goals. 6. Compliance & HygieneEnforce food safety, hygiene, and cleanliness protocols as per FSSAI and company standards. Ensure compliance with company policies, fire safety, and health regulations. 7. Reporting & CoordinationMaintain shift-wise reports for sales, footfall, customer feedback, and incident logs. Coordinate with the Restaurant Manager and other departments for smooth functioning.