Job SummaryThe Assistant Restaurant Manager assists the Restaurant Manager in overseeing, coordinating and executing in planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.Job Responsibilities 1Assist the Restaurant Manager in overseeing daily operations, ensuring smooth service, and maintaining high standards of customer satisfaction.Supervise restaurant staff, including servers, hosts/hostesses, and bartenders, providing guidance, training, and support as needed.Monitor dining room and kitchen activities, addressing issues and making adjustments to optimize efficiency and service quality.Assist in developing and implementing operational procedures, policies, and standards to uphold brand consistency and compliance with health and safety regulations.Manage inventory levels, including food and beverage supplies, and coordinate with suppliers to ensure timely deliveries and minimize waste.Handle guest inquiries, complaints, and feedback, resolving issues promptly and courteously to enhance guest satisfaction.Assist in scheduling staff shifts, managing labor costs, and maintaining appropriate staffing levels to meet business demands.Collaborate with the culinary team to develop menu offerings, specials, and promotions, ensuring alignment with guest preferences and profitability goals.Conduct regular inspections of the dining area, kitchen, and facilities to ensure cleanliness, organization, and compliance with sanitation standards.Support the Restaurant Manager in administrative tasks, such as reporting, budgeting, and staff evaluations, to contribute to the efficient management of restaurant operations.Job Responsibilities 2Additional Responsibilities 3Job Knowledge & SkillsComprehensive understanding of restaurant operations, including front-of-house and back-of-house procedures, customer service standards, and food safety regulations.Strong leadership and management skills to effectively supervise and motivate restaurant staff, delegate tasks, and resolve conflicts.Excellent communication and interpersonal abilities to interact professionally with guests, staff, and management, fostering positive relationships and ensuring exceptional service.Problem-solving capabilities to address operational challenges, adapt to changing circumstances, and implement solutions to optimize efficiency and profitability.Attention to detail and organizational skills to manage administrative tasks, such as scheduling, inventory control, and financial reporting, with accuracy and efficiency.ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.Job ExperienceMinimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plusCompetenciesResilienceQualityLeadershipRestaurant Management L2Quality and Safety L2Product/Service Management L2AgilityGuest Relations L2Adminstrative Services L2EducationBachelor’s Degree in Hotel and Restaurant Management or Food and Beverage related course
