Assistant Restaurant Manager

Key ResponsibilitiesOversee daily restaurant operations, ensuring smooth service, operational efficiency, and consistent compliance with company standards.Lead, supervise, and motivate the service team, maintaining high levels of professionalism, accountability, and performance.Manage manpower planning, staff scheduling, shift allocation, attendance, and labor productivity according to business requirements.Effectively manage both high-volume and low-volume operations, adjusting manpower, service flow, and operational priorities accordingly.Monitor guest satisfaction, service quality, and overall dining experience, ensuring concerns and complaints are resolved professionally.Drive sales performance through effective upselling strategies, suggestive selling, average spend improvement, and achievement of daily targets.Conduct daily operational briefings, communicate performance targets, and ensure proper coordination between front-of-house and kitchen teams.Maintain exceptional attention to detail in restaurant presentation, cleanliness, table settings, service sequence, and overall brand standards.Monitor restaurant KPIs, including sales, labor costs, guest feedback, productivity, wastage, and operational expenses.Train, coach, and evaluate team members, identifying performance gaps and implementing improvement measures.Oversee inventory controls, stock availability, ordering requirements, and cost management to minimize operational losses.Ensure proper POS procedures, cash handling, billing accuracy, opening and closing duties, and shift handovers.Conduct regular operational inspections to identify service gaps, maintenance concerns, and areas requiring corrective action.Ensure compliance with company SOPs, food safety, hygiene, health and safety regulations, and operational policies.Support the Restaurant Manager with staff performance management, disciplinary documentation, operational reporting, and continuous improvement initiatives.Take full responsibility for restaurant operations in the absence of the Restaurant Manager, ensuring effective decision-making and operational continuity.Skills & QualificationsMinimum 4–5 years of F&B experience, including proven experience in a supervisory or assistant managerial position.Strong background in high-end casual dining or premium restaurant operations.Knowledge of Japanese cuisine, menu offerings, ingredients, and dining service standards is highly preferred.Excellent managerial, leadership, and team development skills.Proven ability to manage manpower, staff scheduling, labor productivity, and operational efficiency.Strong ability to handle both busy and slow operational periods while maintaining service standards and cost efficiency.Strong commercial awareness, with experience driving sales, upselling, average guest spend, and profitability.