Assistant Restaurant Manager

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily operations of the hotel’s restaurant to ensure exceptional guest experiences, efficient service, and high operational standards. This role involves supervising staff, maintaining quality and hygiene, driving revenue, and ensuring smooth coordination with other hotel departments.

Key Responsibilities Operations & Service

• Assist in managing day-to-day restaurant operations, including breakfast, lunch, dinner, and special hotel events.
• Ensure consistent delivery of high-quality service and uphold hotel brand standards.
• Handle guest inquiries, complaints, and feedback promptly and professionally.
• Monitor dining floor activities to ensure efficient seating, service flow, and guest satisfaction.

Staff Leadership & Training

• Supervise and support restaurant staff including servers, hosts, bartenders, and supervisors.
• Participate in hiring, onboarding, scheduling, and performance evaluations.
• Conduct daily briefings and ongoing training to maintain service excellence and product knowledge.
• Promote teamwork, motivation, and a positive work environment.

Financial & Administrative

• Assist in managing budgets, controlling operating costs, and achieving revenue targets.
• Support inventory management, ordering, and stock control of food, beverages, and supplies.
• Review POS reports, assist with daily cash handling, and track KPIs such as sales, average check, and labor costs.
• Help implement upselling programs and promotional activities.

Quality, Safety & Compliance

• Ensure compliance with food safety, sanitation, HACCP, and hotel health standards.
• Maintain cleanliness, ambience, and maintenance standards for dining areas and equipment.
• Support emergency procedures and workplace safety protocols.

Guest Experience & Collaboration

• Work closely with the kitchen team to ensure smooth coordination between service and culinary operations.
• Assist in organizing special events, buffets, and themed dining experiences.
• Build strong relationships with guests to personalize experiences and encourage repeat visits.

Qualifications & SkillsEducation & Experience

• Diploma or degree in Hospitality Management or related field preferred.
• 2–4 years of restaurant or F&B supervisory experience, ideally in a hotel environment.

Skills

• Strong leadership and communication abilities.
• Excellent guest service and problem-solving skills.
• Knowledge of restaurant operations, food & beverage service standards, and POS systems.
• Ability to work under pressure and manage multiple priorities.
• Strong attention to detail and commitment to quality.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹32,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Provident Fund

Work Location: In person