The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily operations to ensure an exceptional guest experience, efficient service, and a motivated, high-performing team. This role is responsible for supervising staff, maintaining quality standards, managing inventory, and contributing to the overall success and profitability of the restaurant.

Key Responsibilities

Operational Management

• Assist in managing day-to-day restaurant operations, ensuring smooth service and adherence to brand standards.

• Monitor food quality, presentation, and consistency.

• Ensure compliance with health, safety, and sanitation guidelines.

• Support scheduling and shift planning to ensure adequate staffing.

Team Leadership & Training

• Supervise front-of-house and, when needed, back-of-house employees.

• Train, coach, and mentor staff to deliver excellent customer service.

• Provide ongoing feedback and assist with performance evaluations.

• Help maintain a positive and productive workplace culture.

Customer Service

• Greet and interact with guests to ensure satisfaction.

• Respond to guest inquiries, concerns, and complaints promptly and professionally.

• Resolve service issues and support staff in delivering exceptional hospitality.

Financial & Inventory Management

• Assist in managing daily cash handling, deposits, and reconciliation.

• Monitor inventory levels and assist in ordering food, beverages, and supplies.

• Help control operating costs, reduce waste, and maximize profitability.

• Support tracking sales, labor costs, and other key performance indicators.

Administrative Duties

• Assist with maintaining staff records, schedules, and compliance documentation.

• Help implement company policies, procedures, and promotional initiatives.

• Prepare reports as requested by the Restaurant Manager.

Qualifications

• Previous experience in restaurant, hospitality, or retail management preferred.

• Strong leadership and communication skills.

• Ability to multitask and thrive in a fast-paced environment.

• Knowledge of food safety regulations and best practices.

• Basic understanding of financial processes (cash handling, budgeting, inventory).

• Flexibility to work evenings, weekends, and holidays as needed.