Assistant Restaurant Manager

Overview

Key Responsibilities

• Assist the Restaurant Manager in preparing the annual operating budget and maximizing profitability.
• Maintain guest service standards and ensure staff punctuality and adherence to company policies.
• Support recruitment, training programs, and scheduling of staff based on business needs.
• Handle guest complaints professionally and maintain positive relationships with guests and team members.
• Conduct daily briefings, prepare duty rosters, and ensure adequate manpower.
• Communicate effectively with related departments (Kitchen, other restaurants).
• Administer personnel actions (leaves, overtime, disciplinary actions).
• Assist in month-end inventory and cost control procedures.
• Implement cost-saving measures and monitor breakage/losses.
• Ensure compliance with food and beverage policies, service standards, and safety procedures.
• Maintain grooming standards and promote guest satisfaction.
• Participate in industry associations and community projects to enhance the hotel s image.
• Coach, counsel, and evaluate staff performance; conduct on-the-job training.
• Motivate and maintain a strong team spirit within the restaurant service section.
• Ensure adherence to health, hygiene, and safety regulations.
• Maintain compliance with local licensing laws and food safety standards.
• Conduct regular audits of cleanliness and operational procedures.
• Supervise, mentor, and motivate team members to achieve excellent service.
• Conduct regular performance reviews and provide constructive feedback.
• Collaborate with marketing teams to execute promotional campaigns and seasonal menus.
• Monitor competitor activities and recommend innovative ideas to stay ahead.
• Oversee the quality of food and beverage service to ensure exceptional guest satisfaction.
• Respond promptly to guest feedback and implement corrective actions.
• Develop initiatives to enhance guest loyalty and repeat business.
• Monitor daily sales performance and implement strategies to increase revenue.
• Assist in forecasting, budgeting, and controlling operational costs.
• Ensure compliance with cash handling and POS procedures.

, Experience & Educational Requirements

• Strong leadership and team management abilities.
• Excellent communication and interpersonal skills.
• Minimum 2 3 years of experience in restaurant or F&B operations
• Problem-solving and decision-making under pressure.
• Financial acumen for budgeting, cost control, and revenue optimization.
• Knowledge of food and beverage operations and service standards.
• Ability to multitask and prioritize in a fast-paced environment.
• Proficiency in POS systems and restaurant management software.
• Customer service excellence and conflict resolution skills.
• Attention to detail and commitment to hygiene and safety standards
• Proven track record in supervising staff and managing day-to-day operations.
• Experience in handling budgets, inventory, and cost control.
• Exposure to event coordination and banquet operations is a plus.
• Familiarity with marketing initiatives and upselling techniques.