Assistant Restaurant Manager

Job SummaryThe Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, efficient service delivery, and achievement of business objectives. The role is responsible for supervising team members, maintaining service standards, managing guest relations, and supporting operational and financial performance.Key ResponsibilitiesOperational ManagementAssist in managing the day-to-day restaurant operations to ensure smooth and efficient service.Monitor service standards and ensure compliance with company policies and procedures.Conduct daily briefings and communicate operational updates to the team.Ensure cleanliness, hygiene, and safety standards are maintained at all times.Support inventory control, stock management, and ordering processes.Guest ExperienceDeliver exceptional customer service and ensure guest satisfaction.Handle guest feedback, concerns, and complaints professionally and promptly.Build strong relationships with guests and promote guest loyalty.Ensure all guests receive a welcoming and memorable dining experience.Team LeadershipSupervise, motivate, and coach restaurant staff to achieve service excellence.Support recruitment, onboarding, and training of team members.Monitor employee performance and provide regular feedback.Assist in creating staff schedules and managing manpower requirements.Financial PerformanceSupport achievement of revenue, profitability, and cost-control targets.Monitor daily sales, labor costs, and operational expenses.Assist in maximizing revenue opportunities through upselling and promotions.Ensure accurate cash handling and daily reconciliation procedures.Health & SafetyEnsure compliance with food safety, HACCP, and municipality regulations.Maintain workplace health and safety standards.Conduct regular inspections to ensure operational compliance.RequirementsEducationDiploma or Bachelor's Degree in Hospitality Management, Hotel Management, or related field preferred.ExperienceMinimum 3-5 years of restaurant operations experience.At least 1-2 years in a supervisory or leadership role.Experience in hospitality, leisure, golf clubs, lifestyle venues, or upscale casual dining preferred.Skills & CompetenciesStrong leadership and team management skills.Excellent guest service and communication skills.Good understanding of restaurant operations and food safety standards.Strong problem-solving and decision-making abilities.Ability to work in a fast-paced environment.Proficiency in POS systems and basic Microsoft Office applications.Key Performance Indicators (KPIs)Guest Satisfaction ScoresRevenue and Profitability TargetsFood & Beverage Cost ControlEmployee Engagement and RetentionService Quality StandardsHealth & Safety ComplianceBenefitsCompetitive SalaryMedical InsuranceAnnual Air TicketService Charge (where applicable)Career Development Opportunities