Job Description

Job Summary:
The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily operations, ensuring excellent customer service, maintaining food quality, and driving profitability. This role involves staff supervision, inventory management, and upholding company standards while fostering a positive work environment.
Key Responsibilities:
1. Operations Management:

• Assist in managing daily restaurant operations, including opening/closing procedures.
• Ensure compliance with health, safety, and sanitation regulations (e.g., OSHA, local codes).
• Monitor food preparation, presentation, and portion control to maintain quality standards.
• Handle customer complaints and resolve issues promptly.

2. Staff Supervision & Training:

• Supervise, train, and motivate front-of-house (FOH) and back-of-house (BOH) staff.
• Assist in scheduling shifts, managing labor costs, and ensuring adequate staffing.
• Conduct performance evaluations and provide feedback to employees.
• Foster teamwork and maintain a positive work environment.

3. Customer Service Excellence:

• Ensure guests receive outstanding service and a memorable dining experience.
• Greet and interact with customers to gather feedback and build loyalty.
• Implement service standards and train staff on hospitality best practices.

4. Financial & Inventory Control:

• Assist in managing budgets, controlling costs (food, labor, supplies), and optimizing profitability.
• Monitor inventory levels, place orders, and reduce waste.
• Process transactions, handle cash drawers, and ensure accurate reporting.