Assistant Restaurant Manager

Roles and responsibilities

Operational Management:
Assist in managing day-to-day operations of the restaurant.
Ensure compliance with health, safety, and sanitation regulations.
Supervise and coordinate activities of the outlet.
Monitor inventory levels and order supplies as needed.
Staff Management:
Assist in hiring, training, and scheduling staff.
Provide ongoing staff training and development.
Address employee performance issues and provide constructive feedback.
Foster a positive and collaborative work environment.
Customer Service:
Ensure high levels of guest satisfaction through excellent service.
Address and resolve customer complaints promptly and professionally.
Monitor and respond to customer feedback.
Financial Management:
Assist in managing budgets, cost controls, and financial reporting.
Analyze financial performance and identify areas for improvement.
Help in developing strategies to increase revenue and profitability
1. Operational Management
Supervise Daily Operations: Assist in overseeing the day-to-day operations of the restaurant, ensuring that everything runs smoothly during service. This includes managing seating, coordinating with kitchen staff, and ensuring prompt and efficient service.
Opening and Closing Procedures: Assist with restaurant opening and closing procedures, including checking inventory, ensuring cleanliness, and securing the premises.
Stock Management: Help in monitoring inventory levels for food, beverages, and restaurant supplies. Assist in placing orders and managing deliveries to ensure sufficient stock for the operation.
Maintain Cleanliness and Hygiene: Ensure that the restaurant maintains high standards of cleanliness, hygiene, and safety, including dining areas, kitchens, and restrooms.
2. Staff Supervision and Training
Team Leadership: Support the Restaurant Manager in supervising and leading the restaurant team, including servers, hosts, kitchen staff, and bartenders. Ensure staff are trained, motivated, and working cohesively.
Staff Scheduling: Assist in scheduling and managing shifts for restaurant staff. Ensure adequate staffing levels during peak times and help manage time-off requests.
Staff Training: Provide ongoing training for staff on service standards, menu knowledge, and safety protocols. Ensure that staff are well-prepared to provide excellent customer service.
Performance Management: Monitor staff performance, provide feedback, and address any performance issues promptly. Assist in conducting performance reviews and supporting staff development.
3. Customer Service
Guest Interaction: Ensure that guests are greeted promptly and courteously. Address guest concerns or complaints and resolve any issues quickly to ensure a positive experience.
Quality Control: Monitor food and service quality, ensuring that guests receive the highest standard of dining experience. Address any issues with the kitchen or front-of-house staff to resolve problems efficiently.
Customer Satisfaction: Ensure high levels of customer satisfaction by consistently delivering excellent service and hospitality. Implement measures to address any recurring complaints or feedback from guests.

Desired candidate profile

Technology and Reporting

• POS System Management: Ensure that the Point of Sale (POS) system is functioning correctly and staff are trained to use it effectively. Monitor transaction accuracy and help resolve any technical issues.
• Data and Reporting: Assist in compiling daily operational reports, including sales, inventory usage, and guest feedback. Help the Restaurant Manager analyze data to improve efficiency and performance.

Skills and Qualifications:

• Leadership Skills: Ability to lead and motivate a diverse team, with strong interpersonal and communication skills.
• Customer Service Orientation: Exceptional customer service skills with the ability to handle guest complaints and provide tailored solutions.
• Financial Acumen: Understanding of budgeting, cost control, and basic financial reporting.
• Problem-Solving Abilities: Ability to resolve operational and guest-related issues quickly and effectively.
• Organizational Skills: Strong organizational and multitasking abilities to manage staff, inventory, and guest needs efficiently.
• Time Management: Ability to manage time effectively, prioritize tasks, and handle stressful situations.
• Knowledge of Health and Safety: In-depth knowledge of health and safety regulations, including food safety and hygiene practices.
• Computer Proficiency: Familiarity with POS systems, restaurant management software, and basic office software (e.g., Excel, Word).