Job Description

Job Summary:
The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily operations, ensuring excellent customer service, maintaining food quality and safety standards, and leading staff to achieve business goals. This role requires strong leadership, organizational skills, and a passion for hospitality.
Key Responsibilities:
1. Operational Management:

• Assist in managing daily restaurant operations, including opening/closing procedures.
• Ensure compliance with health, safety, and sanitation regulations (e.g., food handling, cleanliness).
• Monitor inventory levels, place orders, and control food and beverage costs.
• Supervise seating arrangements, reservations, and wait times to optimize guest experience.

2. Customer Service:

• Address customer concerns promptly and professionally to ensure satisfaction.
• Train staff in delivering exceptional service and handling guest complaints.
• Maintain a welcoming atmosphere and uphold the restaurant's reputation.

3. Staff Supervision & Training:

• Assist in recruiting, training, and scheduling front-of-house (FOH) and back-of-house (BOH) staff.
• Conduct performance evaluations and provide coaching to improve team efficiency.
• Foster teamwork and resolve conflicts among employees.

4. Financial & Administrative Duties:

• Help manage budgets, labor costs, and revenue targets.
• Process payroll, track attendance, and maintain employee records.
• Assist with marketing initiatives and promotions to drive sales.

5. Quality Control:

• Ensure food and beverage presentation meets brand standards.
• Collaborate with chefs to maintain menu consistency and innovation.
• Conduct regular inspections of equipment and facilities.