Assistant Manager

The Restaurant Assistant Manager is responsible for overseeing daily operations of the restaurant, ensuring high standards of customer service, team performance, and operational efficiency. The role involves supervising staff, managing resources, and ensuring the restaurant adheres to company policies and procedures.

• Oversee daily restaurant operations, ensuring smooth workflows and adherence to schedules.
• Monitor service quality and address any operational challenges promptly.
• Coordinate with the kitchen team to ensure seamless communication and service delivery.
• Supervise and support front-of-house staff, including waiters, hosts, and bartenders.
• Provide training and guidance to team members to maintain high service standards.
• Prepare shift schedules, assign tasks, and manage staff attendance.
• Address guest complaints after consulting senior management and resolve issues to ensure customer satisfaction.
• Promote a welcoming and professional atmosphere for all guests.
• Monitor customer feedback and suggest improvements to the Restaurant Manager.
• Monitor stock levels of restaurant supplies and ensure replenishment as needed.
• Conduct inventory checks and report discrepancies to management.
• Ensure proper handling and storage of materials to minimize wastage.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor cleanliness and maintenance of the dining area and equipment.
• Conduct routine checks to ensure safety regulations are followed.
• Assist in managing cash registers and daily sales reconciliations.
• Monitor sales targets and assist the Restaurant Manager in achieving goals.
• Support efforts to control costs and improve profitability.
• Provide regular updates to the Restaurant Manager regarding staff performance, customer feedback, and operational challenges.
• Assist in preparing reports on daily operations, incidents, and achievements.
• Transfers from main stores and MC system
• Night report
• Supervise the Monthly breakage report
• Any duty bespoke to the venue (uniforms / baladya cards, staff competitions and incentives, management meetings)

• Diploma or degree in hospitality management or a related field.
• 2+ years of experience in a supervisory role in the restaurant or catering industry.
• Strong understanding of restaurant operations, including front-of-house and back-of-house processes.
• Fluent in English, both spoken and written.