Assistant Restaurant Manager

Role Summary:

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant. The role involves ensuring excellent guest service, supervising staff, maintaining high standards of food quality, hygiene, and safety, and assisting in achieving sales and profitability targets. The Assistant Manager acts as a bridge between the team and management, ensuring smooth operations and guest satisfaction.

Key Responsibilities:

• Operations Management

• Assist in managing day-to-day restaurant operations.
• Ensure smooth service during peak and off-peak hours.
• Monitor food quality, service standards, and ambiance.

• Guest Experience

• Greet and interact with guests to ensure satisfaction.
• Handle guest complaints and resolve issues promptly.
• Maintain high standards of hospitality and service.

• Team Supervision

• Supervise, train, and motivate restaurant staff.
• Assist with scheduling shifts and ensuring adequate staffing.
• Lead by example in customer service and work ethics.

• Financial & Sales Support

• Assist in controlling operational costs and minimizing wastage.
• Support the manager in achieving sales targets and promotions.
• Monitor billing, cash handling, and POS operations.

• Compliance & Hygiene

• Ensure compliance with food safety, hygiene, and health regulations.
• Conduct regular checks on cleanliness and restaurant maintenance.
• Adhere to company policies and standard operating procedures (SOPs).

Skills & Qualifications:

• Bachelor’s degree/diploma in Hotel Management or relevant field preferred.
• 4-5 years of experience in F&B service, with at least 1 year in a ARM.
• Strong leadership, communication, and interpersonal skills.
• Guest-oriented mindset with problem-solving ability.
• Knowledge of restaurant operations, POS systems, and inventory management.