An Assistant Restaurant Manager supports the Restaurant Manager by overseeing daily operations, managing staff, ensuring excellent customer service, maintaining food and hygiene standards, and handling financial tasks like inventory and record-keeping.

Key responsibilities include supervising daily activities, training and scheduling employees, resolving customer complaints, managing inventory, ensuring regulatory compliance, and contributing to the restaurant's overall profitability and efficiency.

Key Responsibilities

• Staff Management: Hire, train, schedule, and supervise restaurant staff to ensure quality service and adherence to procedures.

• Customer Service: Provide excellent customer service, resolve customer complaints, and ensure a positive dining experience.

• Operational Oversight: Manage daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient functioning.

• Food and Safety Standards: Monitor and enforce high standards for food quality, preparation, presentation, and hygiene in compliance with health and safety regulations.

• Inventory and Supplies: Conduct inventory checks, order supplies, and manage vendor relationships to control costs and ensure adequate stock.

• Financial Management: Handle financial processes, including cash handling, record-keeping, managing expenses, and supporting payroll activities.

Key Skills & Qualifications

• Leadership & Communication: Strong interpersonal and communication skills to effectively manage and motivate staff.

• Problem-Solving: Ability to address and resolve customer issues and operational challenges efficiently.

• Financial Acumen: Understanding of basic accounting and arithmetic skills for financial record-keeping and budgeting.

• Customer Focus: A customer-focused mindset is crucial for ensuring high-quality guest experiences.

• Technical Skills: Proficiency in inventory management, scheduling software, and payroll systems is often required.