Assistant Restaurant Manager

**Job Summary**:
Assist / supports the Restaurant Manager in overseeing the daily operations and ensuring the highest standards of service and guest satisfaction. This involves supervising front-of-house staff, managing dining room service, and maintaining the restaurant's ambiance and atmosphere. Collaborates closely with the management team to uphold the restaurant's reputation for excellence in cuisine, hospitality, and overall dining experience.

**Key Responsibilities**

1. Assist the Restaurant Manager in managing all aspects of restaurant operations, including front-of-house service, kitchen coordination, and guest relations.

2. Help to ensure that service standards, cleanliness, and presentation meet or exceed the restaurant's established guidelines.

3. Provide leadership and support to front-of-house staff to ensure smooth service flow and guest satisfaction.

4. Supervise and train front-of-house staff members, ensuring they understand their roles and responsibilities and are equipped to deliver exceptional service.

5. Lead by example and provide ongoing coaching and feedback to motivate team members and maintain high morale.

6. Assist in scheduling staff shifts and managing labor costs while ensuring adequate coverage during peak service hours.

7. Interact with guests to ensure their needs are met and their dining experience exceeds expectations.

8. Handle guest inquiries, comments, and complaints professionally and promptly, taking appropriate action to resolve issues and ensure guest satisfaction.

9. Proactively seek opportunities to enhance the overall guest experience and promote repeat business.

10. Assist in managing the restaurant's budget and controlling costs, including labor, food, and beverage expenses.

11. Monitor sales performance and analyze financial reports to identify trends, opportunities, and areas for improvement.

12. Support the implementation of pricing strategies, promotions, and upselling techniques to maximize revenue and profitability.

13. Oversee inventory levels of restaurant supplies, including tableware, linens, and operational supplies, and coordinate orders as needed.

14. Ensure proper storage, handling, and rotation of food and beverage inventory to minimize waste and ensure freshness.

15. Conduct regular inventory audits and reconcile discrepancies to maintain accurate records.

16. Ensure compliance with health, safety, and sanitation standards, as well as licensing and regulatory requirements.

17. Conduct regular inspections of the restaurant premises to identify and address any safety hazards or maintenance issues.

18. Maintain cleanliness and organization in all areas of the restaurant, including dining room, restrooms, and service stations.

19. Ensure proper uniform and personal hygiene cleanliness at all time.

20. Sending weekly Rota’s Schedule.

21. Maintain records of attendance.

22. Performs other duties assigned.

**Qualification, Experience & Knowledge**
- Bachelor’s degree in hospitality, business administration or equivalent.
- 8 years ‘experience in restaurant management in fine dining.
- Strong leadership and interpersonal skills, with ability to inspire and motivate a diverse team.
- Exceptional customer service skills and a passion for delivering memorable dining experiences.
- Excellent communication and problem-solving abilities.
- Financial acumen and proficiency in budgeting, financial analysis, and cost control.
- Knowledge of restaurant operations, including food and beverage service, kitchen management, and front-of-house procedures.
- Understanding of useful computer programs (MS Office, restaurant management software, POS).
- Flexibility to work evenings, weekends, and holidays as required.
- Willingness to work flexible hours, including evenings, weekends, and holidays.