Restaurant Assistant Manager

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he Restaurant Assistant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant to ensure excellent customer service, operational efficiency, food quality, and profitability. The role also includes supervising staff, maintaining company standards, and ensuring compliance with food safety and workplace regulations.

Key Responsibilities

1. Operations Management

Assist in the day-to-day operations of the restaurant.
Ensure smooth restaurant operations during all service periods.
Monitor service standards and ensure guests receive exceptional dining experiences.
Handle customer feedback and resolve complaints professionally and promptly.
Ensure cleanliness, hygiene, and restaurant presentation meet company standards.

2. Team Leadership

Supervise, motivate, and support front-of-house employees.
Assist in staff recruitment, onboarding, orientation, and training.
Conduct daily pre-shift briefings and communicate operational updates.
Monitor employee performance and provide coaching to improve service standards.
Foster teamwork and maintain a positive working environment.

3. Scheduling & Manpower

Prepare and manage staff duty rosters.
Ensure adequate manpower is available to meet operational needs.
Monitor staff attendance, punctuality, leave, and discipline.
Assist in controlling labour costs while maintaining service quality.

4. Customer Service

Ensure guests receive prompt, friendly, and professional service.
Build positive customer relationships and encourage repeat business.
Handle VIP guests and special requests efficiently.
Follow up on customer feedback and implement service improvements where necessary.

5. Sales & Financial Control

Support the Restaurant Manager in achieving sales and profitability targets.
Monitor daily sales performance and suggest initiatives to improve revenue.
Control operating expenses, minimise wastage, and manage inventory effectively.
Ensure accurate cash handling, POS operations, and end-of-day reconciliation.

6. Inventory & Procurement

Monitor stock levels of food, beverages, and operational supplies.
Coordinate ordering and receiving of supplies.
Conduct regular inventory counts and investigate stock variances.
Ensure proper storage and stock rotation according to FIFO principles.

7. Food Safety & Compliance

Ensure compliance with food hygiene, workplace safety, and company policies.
Maintain cleanliness of dining areas, service stations, and equipment.
Ensure all staff adhere to food safety regulations and personal hygiene standards.
Participate in internal and external audits where required.

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