Assistant Restaurant Manager

Role overview

Outlet operations and service

• Support day-to-day restaurant operations and ensure smooth, efficient service, appropriate staffing, and shift readiness.
• Lead, supervise, and motivate the F&B team; maintain food, beverage, and service quality standards.
• Anticipate guest needs and preferences, deliver personalized service, and resolve feedback or complaints promptly, escalating when appropriate.
• Ensure the team is confident in reservations, order-taking, billing procedures, and guest-service standards.
• Drive upselling and revenue opportunities and support sales, profitability, and beverage-cost objectives.
• Monitor stock levels, minimize wastage, and support effective cost control.
• Conduct daily briefings and support ongoing team training and development.
• Maintain tables, service stations, equipment, and the outlet; uphold grooming, hygiene, HACCP, health and safety, and fire-safety standards.
• Work with Kitchen, Finance, Purchasing, Stores, and other F&B teams; take responsibility for the outlet when the Restaurant Manager is absent.

Experience and qualifications

• 4–5 years of Food & Beverage experience, including at least 2 years in a similar supervisory or management role.
• Previous experience in a 5-star international hotel or luxury hospitality environment.
• Strong background in F&B service and restaurant operations.
• Experience leading and developing multicultural teams.

Skills and competencies

• Commercial awareness and understanding of revenue, beverage cost, stock control, and profitability.
• Confident and organized, with the ability to manage multiple priorities in a fast-paced environment.
• Excellent guest-service and problem-solving skills; positive, professional leadership style and ability to motivate the team.
• Fluent spoken and written English.
• Knowledge of MICROS/POS systems and Microsoft Office, particularly Excel and PowerPoint.

About the employer