Assistant Restaurant Manager 07F25

As an Assistant Restaurant Manager, you will work alongside the Restaurant Manager to ensure the restaurant operates efficiently and profitably while maintaining its reputation and ethos. You will be expected to provide excellent customer service, ensure high levels of customer satisfaction, and manage restaurant staff effectively. Your role involves significant training, supervision, and team development duties, making sure staff maintains the highest levels of service standards. You will also support the financial performance of the restaurant through successful management of inventory, cost control, and strategic business planning. Your leadership skills and ability to motivate others will contribute towards achieving operational goals and enhancing guest experiences, solidifying the restaurant’s standing in the community.

Responsibilities

• Ensure customer satisfaction by responding promptly to inquiries and concerns.
• Assist in managing restaurant staff and ensuring compliant shift scheduling.
• Monitor and manage inventory levels to prevent wastage and reduce costs.
• Coordinate with the head chef to plan and update an appealing menu.
• Train and develop staff to meet high-quality service standards efficiently.
• Assist in financial management, including budgeting and profitability analyses.
• Implement and maintain compliance with health and safety regulations.
• Lead team meetings to communicate goals and improve team performance.
• Assist with promotional events to increase restaurant visibility and sales.
• Manage customer reviews and feedback to improve overall guest experience.
• Support the resolution of employee-related issues to maintain a positive environment.
• Analyze sales reports and forecast future performance for effective planning.

Requirements

• Minimum 2 years of experience in a restaurant management role.
• Excellent interpersonal skills with a track record of building team rapport.
• Strong communication skills, both verbal and written, are required.
• Demonstrated ability to lead and manage staff with diverse skill sets.
• Excellent problem-solving skills with attention to detail and patience.
• Solid understanding of restaurant operations, including inventory and cost controls.
• Fluency in task delegation and ability to prioritize under pressure.