The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant operations, ensuring smooth service, good food quality, customer satisfaction, and proper staff management. This role helps maintain company standards, control costs, and ensure the restaurant operates efficiently.
Key Responsibilities
1. Daily Operations
- Assist in managing the daily opening and closing of the restaurant.
- Ensure smooth floor and kitchen coordination during service.
- Monitor food quality, service standards, cleanliness, and restaurant presentation.
- Handle customer feedback, complaints, and special requests professionally.
2. Staff Supervision
- Supervise service crew, kitchen staff, and part-timers during shifts.
- Prepare staff duty rosters and arrange manpower according to business needs.
- Train new staff on SOPs, customer service, hygiene, and safety standards.
- Monitor staff attendance, punctuality, grooming, and work performance.
3. Customer Service
- Ensure customers receive friendly, efficient, and professional service.
- Build good customer relationships and encourage repeat visits.
- Resolve service issues quickly and report major complaints to management.
4. Inventory & Cost Control
- Assist in checking stock levels and placing orders when needed.
- Monitor wastage, portion control, and proper storage of ingredients.
- Support cost control for food, labour, and operating expenses.
5. Cashiering & Reporting
- Oversee cashiering, daily sales closing, and cash handling.
- Prepare daily sales reports, attendance records, and operation updates.
- Report maintenance issues, equipment problems, or operational concerns.
6. Compliance & Safety
- Ensure compliance with food hygiene, workplace safety, and company policies.
- Maintain cleanliness in dining, kitchen, storage, and staff areas.
