Assistant Restaurant Manager

Roles and responsibilities

Organize and supervise the outlet operation. Actively involved in promoting good relations with guests and associates.

RESPONSIBILITIES:

1. Co-ordinate the work of subordinates and maintain the established procedures and policies.
2. Communicate efficiently with the kitchen.
3. Help prepare training programs for associates.
4. Assist Restaurant Manager in training.
5. Promote a good working atmosphere with emphasis on guiding relations between subordinates.
6. Enforce the personal appearance of the associates and punctuality.
7. Greet guests, handle comments and problems whenever required and promote sales to meet forecasted revenues.
8. Recommend menu items and beverages to guests, as well as taking orders.
9. Converse with guests to maintain a good relationship as well as extending a personal touch.
10. Make requisition for supplies in order to maintain stock level.
11. Prepare weekly duty rosters.
12. Take over the duties of the Restaurant Manager in his absence.
13. Carry out any other duties as and when required by the Restaurant Manager.
14. Input ideas and suggestions in menu planning and food promotion.
15. Implement training programs and schedules.
16. Maintain and comply with brand and LQA standards.
17. Continuously support direct supervisor assuring service complies with Brand and LQA standards.
18. Assure knowledge of both brand and LQA standards.
19. Take ownership to represent the brand by applying brand standards at every occasion.

QUALIFICATIONS:

1. Experience: Minimum three years’ experience as a Supervisor / Captain, preferably in a luxury or ultra-luxury environment.
2. Education: High school graduate, some college.
3. General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
4. Technical Skills: Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, butler style service); ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls.
5. Language: Required to speak, read and write English, with fluency in other languages preferred.
6. Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
7. Licenses & Certifications: Minimum 21 years of age to serve alcoholic beverages.

Desired candidate profile

An Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily operations, ensuring excellent service, and maintaining profitability. This role requires strong leadership, organizational, and interpersonal skills, blending operational responsibilities with customer service expertise.

Key Skills for an Assistant Restaurant Manager

1. Leadership and Team Management

   • Supervising and motivating staff to deliver exceptional service.
   • Training and mentoring employees to improve performance.

2. Customer Service

   • Handling guest inquiries, complaints, and special requests professionally.
   • Ensuring a high-quality dining experience for all patrons.

3. Operational Efficiency

   • Overseeing day-to-day operations, including opening/closing procedures.
   • Managing schedules, shifts, and staff assignments.

4. Financial Management

   • Monitoring budgets, controlling costs, and maximizing profitability.
   • Managing cash flow, sales reports, and payroll.

5. Inventory and Procurement

   • Ordering supplies, tracking inventory, and minimizing waste.
   • Coordinating with vendors to ensure timely delivery of quality products.

6. Health and Safety Compliance

   • Ensuring adherence to food safety, hygiene, and workplace safety standards.
   • Conducting regular inspections and addressing any issues.

7. Problem-Solving and Decision-Making

   • Addressing operational challenges or guest concerns quickly and effectively.
   • Making informed decisions to improve service and efficiency.

8. Communication Skills

   • Liaising between staff, management, and guests.
   • Facilitating clear and effective communication within the team.

9. Multitasking and Time Management

   • Handling multiple priorities in a fast-paced environment.
   • Staying organized and ensuring tasks are completed on time.