Assistant Restaurant Manager

Role overview

Responsibilities

• Assist with daily restaurant operations and supervise, train, and motivate the team.
• Maintain food quality, presentation, hygiene, service, and guest satisfaction standards.
• Handle guest feedback, complaints, and special requests professionally.
• Monitor inventory, food and beverage costs, and operating expenses.
• Oversee accurate billing, cash handling, and POS procedures.
• Coordinate with the kitchen and other departments; support revenue through upselling.
• Ensure compliance with resort policies, food safety regulations, and service standards.
• Report performance, operational issues, and staffing needs to the Resort Manager.

Requirements

• Previous restaurant supervision or management experience is required; hotel or resort experience is preferred.
• Strong leadership, communication, and organizational skills.
• Knowledge of restaurant operations, cost control, and inventory management.
• Excellent guest service and problem-solving abilities.
• Professional attitude and ability to work in a fast-paced environment.
• Flexibility to work shifts, weekends, and public holidays.

Workplace

• Work location is in person.