Asst. Restaurant Manager

Role overview

Responsibilities

• Supervise and support the restaurant team, organize daily operations, and delegate responsibilities.
• Ensure employees follow company policies, operational procedures, and service standards.
• Maintain customer-service, food-quality, cleanliness, hygiene, and health and safety standards.
• Handle customer concerns professionally and support a positive dining experience.
• Monitor performance, control costs, minimize waste, and manage resources to support sales and operational targets.
• Identify opportunities for improvement and contribute to employee training, development, motivation, and performance.
• Work with management to improve productivity, efficiency, and overall restaurant performance.

Requirements

• Previous restaurant or hospitality operations experience; supervisory or management experience is preferred.
• Strong leadership, team management, communication, interpersonal, customer-service, problem-solving, organizational, and time-management skills.
• Ability to manage daily operations in a fast-paced environment, handle pressure, and make effective decisions.
• Good understanding of food safety, hygiene, and health and safety standards.
• Ability to monitor sales, costs, inventory, and operational performance, and to train and develop team members.
• Good command of English; additional languages are an advantage.
• Basic computer and reporting skills; flexibility to work shifts, weekends, and holidays when required.