Assistant Restaurant Manager

Role and location

Restaurant operations and team leadership

• Oversee service delivery, opening and closing, food presentation, cleanliness, restaurant readiness, reservations, seating, and coordination with kitchen and bar teams.
• Oversee restaurant operations in the Restaurant Manager's absence; support events, promotions, group bookings, VIP dining, and operational improvements.
• Supervise, motivate, schedule, brief, coach, and develop team members; support recruitment, onboarding, training, performance evaluations, and team engagement.

Guest service, finances, and compliance

• Provide attentive guest service, handle complaints and special requests, build relationships with regular guests and VIPs, and communicate feedback for corrective action.
• Support revenue and profitability targets; monitor sales, promote upselling, control costs and waste, and monitor inventory and requisitions.
• Oversee billing, cash handling, and POS transactions; assist with financial reports, sales summaries, and performance updates.
• Maintain hotel and brand standards, food safety, hygiene, sanitation, and health and safety compliance; inspect facilities and equipment and support audits.

Administration and coordination

• Prepare reports, staff schedules, and departmental records; coordinate communication across restaurant, kitchen, hotel management, and relevant departments.
• Participate in meetings and operational planning; support new procedures, service standards, guest-feedback action plans, and departmental improvements.
• Maintain confidentiality, follow safety and security rules, participate in training, and perform other reasonable duties assigned by management.

Qualifications and experience

• Previous experience as an Assistant Restaurant Manager, Restaurant Supervisor, or similar hotel or upscale restaurant supervisor is required; luxury hospitality experience is preferred.
• Strong knowledge of restaurant operations, Food & Beverage service standards, hospitality management, financial management, budgeting, inventory, and cost management.
• Leadership, communication, organization, analytical, problem-solving, interpersonal, and guest-focused skills are required.
• Excellent spoken and written English is required; additional languages are advantageous.
• Proficiency with POS systems and restaurant management applications is required.
• Ability to manage priorities in a fast-paced environment and work flexible shifts, weekends, and public holidays.

About Tivoli