The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring excellent customer service, efficient staff management, compliance with company standards, and achievement of sales and profitability goals.

Key Responsibilities:

• Assist the Restaurant Manager in supervising, training, and motivating restaurant staff.
• Ensure smooth day-to-day operations including kitchen, dining, and service areas.
• Monitor food quality, presentation, and service to maintain company standards.
• Handle customer concerns and resolve complaints professionally and efficiently.
• Support in implementing marketing promotions, upselling, and cost-control strategies.
• Manage inventory, ordering, and receiving of supplies to avoid shortages or wastage.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Assist in preparing staff schedules and monitoring attendance.
• Support in analyzing sales reports and helping the manager meet revenue targets.
• Take charge of operations in the absence of the Restaurant Manager.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred but not always required).
• At least 2–3 years of experience in the food and beverage or restaurant industry, with supervisory experience.
• Strong leadership and people management skills.
• Excellent communication, customer service, and problem-solving skills.
• Knowledge of food safety and sanitation standards

Work Location:

Restaurant branch (may be assigned to different locations as required).

Job Type: Full-time

Work Location: In person