Assistant Restaurant Manager

Key Responsibilities:

Operational Excellence:

• Supervise daily operations (breakfast, lunch, and/or dinner shifts) to ensure standard operating procedures (SOPs) are strictly followed.
• Conduct daily pre-shift briefings to communicate specials, VIP arrivals, and service goals.
• Ensure the dining area, bar, and side stations are clean, organized, and fully stocked.

Guest Experience Management:

• Proactively engage with guests to ensure an exceptional dining experience.
• Handle guest complaints and feedback professionally, seeking immediate resolutions to ensure guest loyalty.
• Maintain a presence on the floor during peak hours to support the service team.

Team Leadership & Training:

• Assist in scheduling, training, and mentoring servers, runners, and hosts.
• Evaluate staff performance and provide constructive coaching to improve service quality.
• Foster a positive and collaborative work environment to minimize staff turnover.

Financial & Administrative Tasks:

• Monitor daily sales, labor costs, and operational expenses to meet budget targets.
• Manage inventory levels, perform stock takes, and oversee the ordering of supplies/beverages.
• Assist in managing the Point of Sale (POS) system and ensuring accurate billing and cash handling.

Health & Safety Compliance:

• Enforce strict adherence to food safety, hygiene, and sanitation regulations (HACCP/local health codes).
• Ensure all equipment is maintained and in good working condition.

Requirements:

• Education: Degree or Diploma in Hotel Management, Hospitality, or a related field.
• Experience: 2–4 years of experience in F&B service, with at least 1 year in a supervisory/leadership role within a high-end restaurant or 4/5-star hotel.