Assistant Restaurant Manager

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant operations, ensuring exceptional guest experiences, efficient team performance, and achievement of sales and profitability targets. The role demands strong leadership, operational excellence, and a passion for hospitality.

Key Responsibilities:

Operations Management:

• Assist in managing the day-to-day operations of the restaurant to ensure smooth functioning.
• Supervise service standards and ensure compliance with company SOPs.
• Oversee opening and closing procedures, staff allocations, and daily briefings.
• Monitor food and beverage quality, presentation, and consistency.
• Coordinate with kitchen, bar, and other departments for seamless service delivery.

Guest Experience:

• Ensure guests receive prompt, courteous, and personalized service.
• Handle guest complaints and feedback professionally and effectively.
• Maintain strong guest relations and ensure a positive dining experience for every guest.
• Monitor online reviews and feedback to identify areas of improvement.

Team Leadership & Training:

• Supervise and motivate the restaurant team to maintain high service standards.
• Conduct training sessions for staff on service etiquette, upselling techniques, and product knowledge.
• Schedule shifts, manage attendance, and ensure adequate manpower during operations.
• Foster a culture of teamwork, discipline, and accountability.

Sales & Financials:

• Support in achieving sales targets and controlling operational costs.
• Implement strategies to increase revenue through upselling and promotions.
• Review daily sales reports, control wastage, and monitor inventory usage.
• Assist in budgeting, forecasting, and cost control measures.

Compliance & Hygiene:

• Ensure adherence to safety, hygiene, and sanitation standards as per FSSAI and company policies.
• Monitor staff grooming, uniform standards, and overall restaurant cleanliness.
• Ensure compliance with statutory and audit requirements.

Administration & Reporting:

• Prepare and maintain daily operational reports, guest feedback logs, and staff performance records.
• Handle petty cash, billing discrepancies, and vendor coordination when required.
• Assist the Restaurant Manager in implementing new initiatives, SOPs, and marketing activities.

Qualifications & Experience:

• Bachelor’s / Diploma in Hotel or Restaurant Management.
• 3–5 years of experience in F&B Service, with at least 1–2 years in a supervisory or assistant managerial role.
• Strong knowledge of restaurant operations, POS systems, and service procedures.
• Excellent communication, leadership, and problem-solving skills.