Assistant Restaurant Manager

The Assistant Restaurant Manager is responsible for overseeing daily restaurant operations, managing and supervising the team, and actively contributing to achieving exceptional service and guest satisfaction.

• Supervise the food preparation and presentation process, check the quantity and quality of displayed items, and take necessary actions to ensure high-quality meals are produced.
• Manage all restaurant operations, including overseeing opening and closing procedures, conducting maintenance checks, managing shifts, and coordinating with the purchasing department.
• Monitor the team's performance, oversee the restaurant's set targets, ensure work is completed to standards of productivity, quality, and timeliness, and reward the team accordingly.
• Execute various customer service activities, including handling complaints, addressing complex queries, and investigating and resolving customer problems.
• Execute comprehensive assessments and evaluations of displayed items to ensure both quantity and quality meet specified standards, taking appropriate actions as needed.
• Follow the organization’s Health, Safety, and Environment (HS&E) policies, procedures, and mandatory instructions to identify and mitigate risks, safeguarding the environment and the wellbeing of oneself and others.
• Monitor daily F&B costs, oversee budget alignment with management team, and optimize inventory and pricing strategies accordingly.
• Record all invoices in accordance with company policy.

• Fluency in English.
• Fluency in Arabic is a plus.
• Proficiency in MS Office.

Bachelor’s degree in Food and Beverage, or Hospitality Management, or a related field.

Four to six years of experience in F&B operations, or a similar role.

One year of experience in a managerial role.

Mid-Senior level

Full-time

Product Management, Management, and Administrative

Food and Beverage Services